Homemade Fish Fingers made by a toddler

My 3 year old has been watching, helping and cooking with me since she was a baby. Whether in a sling, a bumbo, highchair or stood on a stool she has always loved it. Mainly because she gets to eat it, and this girl is a true foodie. Given the choice of what to have for lunch she goes for things like Sushi, prawns and olives. She shuns childrens options like sausage and chips in favour of peppers stuffed with goats cheese. She also just loves to help chop, stir and get involved with mummy. So when the video camera wasn’t charged and I couldn’t work out how to get the tablet to balance somewhere and film us both I decided to just let her do the vlog. I must admit a certain level of motherly pride at this girl 😉

Miss K also loves fish fingers. Why? Because she loves fish but also because of a book we have where Charlie and Lola refer to them as “ocean niblets” from the supermarket under the sea. This book captured our imagaination around food. I don’t buy fish fingers, firstly I can’t eat them unless they are wheat free and secondly these take just minutes to make and the same time to cook so there is no need!

 

 

 

Salmon Fish Fingers, wheat free, gluten free
Serves 4
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
424 calories
28 g
144 g
13 g
45 g
2 g
205 g
408 g
2 g
0 g
6 g
Nutrition Facts
Serving Size
205g
Servings
4
Amount Per Serving
Calories 424
Calories from Fat 117
% Daily Value *
Total Fat 13g
20%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 144mg
48%
Sodium 408mg
17%
Total Carbohydrates 28g
9%
Dietary Fiber 1g
6%
Sugars 2g
Protein 45g
Vitamin A
8%
Vitamin C
0%
Calcium
7%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 salmon fillets
  2. 1 beaten egg
  3. 50g rice flour
  4. 100g gluten free breadcrumbs
Instructions
  1. Slice the salmon into fishfinger size pieces.
  2. Roll the fingers into the flour, then dip into the egg and allow the excess to drip off.
  3. Fulyl coat in the breadcrumbs and place on a oiled and lined baking tray.
  4. Bake at Gas Mark 5 for 15 minutes.
beta
calories
424
fat
13g
protein
45g
carbs
28g
more
Dietitian UK http://www.dietitianuk.co.uk/

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