I cannot believe its been so long since I last posted. Where has the time gone to. Anyway I am all fired up from a little holiday to Majorca where I ate and drank lots, I have holiday blues what with the weather going cold again, so to cheer myself up I have made home made cod fish fingers today. Bailey is so funny as he will not touch a frozen fish finger, says he hates them, but then will ask for my home made version bless him. Anyway it has become a little tradition on a Friday night to have a treat, like reverting back to my childhood and having home made fish fingers, chips and either baked beans or peas. Delish! Hope you like them. So easy and can be prepared in advance (I do like an easy life), I prepare them in a sealed bag so you can pop them straight in the fridge until ready to cook.
for 4 people
- 4 cod fillets or loins (skinless and boneless)
- 1 large egg, beaten
- a small bowl of plain flour
- 75g panko breadcrumbs
- 2 tsp smoked paprika
- pinch of salt and fresh pepper
- 50g grated parmesan cheese
- 2 x strong freezer/sandwich bags that can be sealed.
- Prepare 2 bowls to dip your fish fingers in. One bowl with the plain flour, the other with the beaten egg. Divide half each of the panko breadcrumbs, smoked paprika and grated parmesan into your 2 strong freezer bags and add a good pinch of salt and pepper too. Feel free to add more parmesan or smoked paprika if you wish. Give the bags a good shake so all the ingredients are combined well.
- Slice your cod fillet/loin into finger sized portions, I divided each of my pieces into 3 lengthways, then cut down the middle to make 6 fish fingers.
- Take each finger of cod and dip into the bowl of flour ensuring every edge of the fish is covered with flour.
- Then shake off any excess flour and dip your piece of fish into the bowl of beaten egg. I tend to use a pastry brush and coat the fish with egg that way.
- Now just drop your piece of fish into your freezer bag containing the panko breadcrumbs/parmesan mix and every few pieces of fish added give the bag a little shake to ensure each fish piece gets coated in the breadcrumb mix and doesn’t stick to another piece of fish. This is why I tend to use the 2 freezer bags so each bag doesn’t get overfilled, otherwise the fish won’t get coated evenly with enough breadcrumbs. Once all the fish is in the freezer bag seal the bag and gently turn and shake the mix to ensure the mix is coating each piece of fish.
- You can now pop the sandwich/freezer bag into the fridge until needed if you prefer. Or if cooking now, take each individually coated fish piece out from the freezer bag and place on a flat baking tray, ensuring the fish fingers don’t overlap. You can always fill any bare areas of fish with any remaining breadcrumb mix, just take it from the freezer bag and push down onto any uncoated areas of fish.
- Heat your oven to 180 and cook the fish fingers for about 12 minutes, turning only once, check the fish is cooked in the middle before serving. We love ours with homemade chips and peas and lots of ketchup!