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Fish Fingers

Fish Fingers
  • Preparation time: 25 minutes
  • Cooking time: 5 minutes
  • Makes: 4 portions


  • 300g white fish fillet (cod, haddock, pollock)
  • 50g breadcrumbs (blitz 1-2 slices of bread in a food processor or grater)
  • 1 egg, beaten
  • 50g cornflakes
  • 120g plain flour
  • Oil for frying
Watch the video
Follow along with this fish fingers recipe


  1. Cut the fish fillets into 8 fingers.

  2. Set out 3 bowls; one with the beaten egg in, 1 with the flour in and one with the cornflakes and breadcrumbs in.

  3. One at a time, coat the raw fish in flour, then dip into the beaten egg mixture before finally coating in the cornflakes or breadcrumbs, making sure you coat all the fish evenly.

  4. Carefully fill a frying pan with rapeseed, vegetable or sunflower oil about 1 cm deep to shallow fry. Heat the oil, to test the temperature, drop a cornflake in, it should sizzle slowly and gently brown over 20-30 seconds. If the bread coating browns too quickly and burns, the oil it too hot.

  5. Fry the fish for about 3 minutes each side. Be careful not to splash the hot oil.

Nutritional Information
Nutrient Per portion
Energy 20 kcal
Protein 20 g
Potassium 331 mg
8.3 mmol
Phosphorus 200 mg
6.4 mmol
Sodium 216 mg
9.3 mmol

Serve with polenta  chips and peas.


Be aware of the potassium content in  any accompanying vegetables