A meltingly moist fish finger coated in crunchy breadcrumbs Simply baked for a lighter version of a family favourite.
Ingredients
- 1 egg
- 85g breadcrumbs
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 lemon, zest of
- 400g sustainable white fish, sliced into fingers
- 1 egg
- 85g breadcrumbs
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 lemon, zest of
- 400g sustainable white fish, sliced into fingers
Preheat the oven to 180°C/350°F/gas 4.
We are going to pané (breadcrumb) our fish fingers. In one bowl whisk your egg and in another mix together your breadcrumbs, paprika, oregano, lemon zest and a generous seasoning of salt and pepper. In the same order, dip your fish – first egg, then breadcrumbs.
Get each fish finger nice and coated and place them onto a lightly oiled baking tray.
Drizzle a touch more oil over the top for added crunch and into the oven for 20 minutes. Turn them over halfway so they are lovely and golden on both sides. Enjoy!