Homemade fish fingers kiwi style
Prep time
Cook time
Total time
Serves: 4
  • 4 fish fillets, about 80-100g each
  • 3 cups of cornflakes or rice bubbles
  • 3 tbsps grated parmesan cheese
  • 3 tbsps sesame seeds
  • Bowls of flour and beaten egg for dipping
  1. Slice each fish fillet into 5 fish fingers.
  2. Next make your ‘breadcrumbs’ – blend the cornflakes into a powder, add the parmesan and blend again briefly, then stir in the sesame seeds.
  3. Dip each fish finger into the flour followed by the egg and finally the ‘breadcrumbs’.
  4. To freeze place in a plastic container and separate the layers with greaseproof paper. To cook fresh spray each side with spray oil and place on a baking tray layered with greaseproof paper, bake at 180 C for around 8-10 minutes, turning half way, until golden and cooked through. You can alternatively shallow pan fry for 3-4 minutes on each side being careful not to over brown the fish fingers. I personally prefer to bake mine, as it is easier and healthier.
  5. Cook from frozen as above but it takes about 12 minutes.
  6. Serve the homemade fish fingers with the yoghurt dip I serve with my chicken nuggets or with tomato sauce.
Recipe by Munch at https://blog.munchcupboard.com/2012/08/03/homemade-fish-fingers/