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Homemade Cornflake Fish Fingers with the 'mmm' factor

Tuck into these delicious, nutritious fingers – the perfect midweek supper!

Posted: 17 October 2012
by Joanna Weinberg

These golden fingers are all the brighter and crisper here for their coating of cornflakes. The Parmesan should replace the need for salt.

Feeds 4 adults or hungry children


600g pollack or haddock fillet,skinned

2 tablespoons finely grated

Parmesan cheese

2 tablespoons plain flour

2 eggs, beaten

70g crushed cornflakes

Vegetable or sunflower oil, for frying

To make

Preheat the oven to 110°C/gas ¼. Cut the fish into strips about  x2cm. Mix the Parmesan with the flour and turn the fish in it. Dip into the beaten egg, and then turn in the cornflakes till coated. Heat a few tablespoons of oil in a non-stick frying pan over a medium heat.  Fry the fish fingers, in batches if necessary, until golden on all sides, about 5 minutes altogether, making sure not to pack the pan too tightly.

Keep extra cooked fish fingers warm in the oven on a plate with some foil over them if you are doing them in batches. Serve with peas and rustic chips or in buttered bread, and some ketchup on the side.

Taken from Cooking For Real Life by Joanne Weinberg (£25, Bloomsbury)

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