• Prep time: 15 minutes
• Cooking time: 10 minutes
• Total time: 25 minutes

• 450g white fish fillets (cod or haddock), skinless and boneless
• 100g plain flour
• 2 medium eggs
• 150g breadcrumbs (wholemeal or panko for a healthier option)
• Salt and pepper to taste
• 1 tsp paprika
• Olive oil or sunflower oil for frying

Prepare the Fish:

• Cut the fish fillets into finger-sized strips (about 2 cm wide). Ensure an adult handles the knife to keep things safe.

Set Up the Breading Station:

• Place the flour on a plate and season with a little salt and pepper.
• Beat the eggs in a shallow bowl.
• Place the breadcrumbs on another plate, mixing in the paprika if using.

Coat the Fish Fingers:

• Dip each fish strip into the flour, ensuring it’s fully coated. Shake off any excess.
• Next, dip the floured fish strip into the beaten egg.
• Finally, roll the fish strip in the breadcrumbs until fully covered. Repeat with all the fish strips.

Cook the Fish Fingers:

• Heat a generous amount of oil in a large frying pan over medium heat. An adult should supervise this step.
• Once the oil is hot, add the fish fingers to the pan. Fry for about 3-4 minutes on each side until golden brown and cooked through.
• Remove the fish fingers from the pan and place them on a plate lined with kitchen paper to drain any excess oil.

Serve:

• Serve the fish fingers hot with a side of peas, sweetcorn, or a fresh salad, and perhaps some homemade tartar sauce or a squeeze of lemon.

• Calories: 300 kcal
• Protein: 25g
• Carbohydrates: 20g
• Fat: 12g
• Fiber: 2g
• Sugar: 1g
• Salt: 0.5g