Salmon fish fingers

This recipe is a sure hit in my house, who doesn’t love a good fish finger? I have to give a my cousin Renu credit for this one…I love getting a good recipe x

Makes 6-8 fingers
Ready in 45 minutes
3 slices of wholemeal bread, toasted
a small handful of parsley
30g parmesan cheese
200g of fresh salmon fish, ask the fishmonger to cut into strips (white fish can also be used)
2 tblsp corn flour
1 egg beaten


Whizz up the bread, parmesan and parsley in food processors and put it into a large plate (for coating the fish). In a separate plate put the corn flour and the whisked up egg goes in a shallow dish (big enough to dip the fish in).

Its helpful to arrange the egg, flour and breadcrumbs in that order in a row. Take a piece of cod and cover with the flour, then egg, then bread crumbs and lay on a baking tray. Repeat until all the fingers have been coated. You can cook straight away in a pre heated oven place the fingers on a baking tray and cook for 8-10 minutes on 200c.

These are also brilliant for freezing, in which case pop onto a baking sheet, cover with cling film and freeze for a few hours, until solid then transfer into a plastic container or freezer bag. To cook from frozen cook on 200c for 18-20minutes.