Oven Baked Fish Fingers


  • 200g skinned white fish (Cod, Coley and Whiting are perfect)
  • 200g Skinned Salmon
  • 200g Skinned Smoked Haddock
  • 1 egg
  • Breadcrumbs
  • Seasoning


  • Start off by beating your egg as you’ll need to dip the fish in this so that breadcrumbs stick. Then pre-heat your oven to around 180 degrees
  • Next take your chopping board and cut you fish into fish fingers.
  • Next dip each piece of fish into the egg and then into the breadcrumbs.
  • Lightly oil a baking sheet and place the breaded fish fingers onto the tray and then bake in the oven for around 10 minutes.

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