Here is my recipe for healthy home-made fish fingers.  As both myself and my wife work full time, we are often looking for something quick to cook for our 2 year old daughter. Once you try them you won’t be buying Birds Eye frozen again! You can also use chicken strips here. These go down well with both small (and big) kids alike. I’d suggest making 500g at a time and you can freeze on some parchment paper on a tray. They can be cooked from frozen or taken out an hour in advance to thaw. I also use Japanese Panko breadcrumbs, which you can buy in an Asian store for €2-3 a bag. You can also buy them in Tesco but they are not great quality. You will need:

• 500g white fish (cod, hake, haddock, whiting, lemon sole) skinned
• 2 eggs, beaten
• 100g plain flour (seasoned with salt and pepper).
• 200g stale breadcrumbs (panko if possible)
• Sunflower Oil to cook

1. Cut the fish into finger sized strips.
2. Coat in the seasoned flour
3. Dip in the egg mixture
4. Drop into the breadcrumbs and coat. Set aside on a plate
5. Heat a large amount of oil to a med-high temperature in a large pan.
6. Shallow fry the fish until golden.
7. Remove to some kitchen towel
8. Serve with a wedge of lemon and a sauce of your choice (I use a simple ketchup/mayonnaise mix)