Crunchy fish fingers
I’m not much of a betting person, but I’m willing to lay down a little wager that even the fussiest eater will be willing to give these ﬁsh ﬁngers a go. If your child is not usually keen on ﬁsh, the irresistible golden crunch will convert him in no time.
Freeze any uncooked leftovers and they’ll be ready to pop in a frying pan for a quick, easy lunch or dinner on another day.
This recipe is for Thermomix users, but you can achieve a similar result in a food processor.
30 g Parmesan cheese, roughly chopped
100 g cornﬂakes
400 g boneless, skinless ﬁsh ﬁllets
1 tablespoon fresh parsley leaves
1 tablespoon tomato sauce
3 tablespoons plain ﬂour
2 eggs, lightly beaten
oil, for shallow frying
- Makes about 15
Place cheese and cornﬂakes into mixing bowl and chop 10 sec/speed 8 or until mixture is blended into a ﬁne crumb. Set aside.
Place ﬁsh, parsley and tomato sauce into mixing bowl and blend 10 sec/speed 8 until smooth. Shape heaped tablespoons of the mixture into log shapes. Set aside.
Place ﬂour on a plate, place eggs in a shallow bowl and place reserved crumb mixture in a shallow bowl. Dust ﬁsh ﬁngers in ﬂour, dip into egg, then coat in crumb mixture. Refrigerate until required.
Heat oil in a frying pan and fry ﬁsh ﬁngers for about 6 – 8 minutes, turning occasionally, until golden brown on all sides and cooked through.