My Fish Fingers

0.0/5 rating (0 votes)
  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 10 mins
  • Difficulty: Very Easy
  • Print:
My Fish Fingers

Homemade fishfingers; packed with juicy fresh fish and a crunchy coating are a far cry from the ready-made versions.


  • 400g haddock, Pollock, skinned, boned loin fillet (2 x 100g pieces each)
  • 4 tbsp tartar sauce
  • ground pepper
  • 6 tbsp cornflour
  • 4 medium eggs
  • 300g Panko breadcrumbs
  • 50mls any oil
  • To Serve, any or all of these: Wraps, white bread, soft salted butter, thinly sliced tomato, finely shredded Iceberg lettuce, mayonnaise, ketchup, Siracha, tartar sauce

Share This

Follow Phil


  • Spoon a little tartar sauce over each of the pieces of fish, then a little ground pepper.
  • Dust each one lightly in cornflour and remove any excess.
  • Dip or brush each piece of fish with beaten egg and coat in the breadcrumbs, press won well and chill well.
  • Heat the oil in a non-stick frying pan and fry the fingers gently for 2-3 minutes on each side.
  • I don’t add any extra salt, as you have sauces to compensate.
  • Prepare your bread or wrap to your specification.
  • Add the fingers and eat.