Homemade fish fingers
- March 2012
- Serves 6
- Takes 25 minutes to make, 50 minutes to cook
This is classic childhood food at its very best. Whether you’re bringing back happy memories or starting new ones, these homemade fish fingers are a must-make recipe.
- 41.7g (5.9g saturated)
- 43.5g (1.8g sugars)
Freeze any fish trimmings – you can use them in a fish pie or fishcakes at a later date.
Freeze the parboiled, cooled chips on a baking sheet, then transfer to a freezer bag. Cook from frozen.
Freeze the uncooked fish fingers on a baking sheet, then keep in a plastic container between layers of baking paper. Cook from frozen until golden and cooked throughout.
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