Real Fish Fingers by Mark Hix

This may be a bit more labour-intensive than reaching into the frozen foods compartment, but it’s worth it nutritionally. Limit preparation time by making a big batch of fish fingers and freezing them. Firmer fish holds together better and makes more evenly shaped fingers.

Serves two adults and two children

Suitable from 9 months+ (omit seasoning for babies)

INGREDIENTS

250g fresh firm white fish fillet, or haddock, skinned
60g plain flour
1 free-range egg, beaten
100g fresh white breadcrumbs
Vegetable oil for frying

METHOD

Carefully check the fish for bones, then cut it into fingers, approximately 6x2cm and season with salt and pepper.
Spread the flour in one shallow dish, put the beaten egg in another and the breadcrumbs in a third.
Coat the pieces of fish first in the flour, then the egg and finally the breadcrumbs.
Heat some vegetable oil in a heavy-based frying pan and heat the fish fingers for about 2-3 minutes on each side, until nicely browned.
Drain on kitchen paper, then serve.