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.