Fish fingers are always a sure-fire hit in our household. I usually make them plain and serve with veggies but wanted to sneak extra veggies into the teething boy. When he feels under the weather he just hands me his vegetables off his plate. Monkey.
So I blitzed up half a head of broccoli and rolled the fish in it before adding the breadcrumbs. It was a bit messy but making your own fish fingers always is. However they taste SO MUCH BETTER than the bought ones. Plus I used gluten free breadcrumbs so they were suitable for me 🙂
“The J boy hoovered these up, saying NumNumNumNum”
BROCCOLI FISH FINGERS
Serves 4
20 mins preparation and 20 minutes cooking time
INGREDIENTS:
1/2 head broccoli
4 fillets fish (I used half salmon, half haddock)
2 tbsp flour (gluten free if needed)
2 eggs
Breadcrumbs (gluten free if needed)
INSTRUCTIONS:
Finely chop the broccoli, as finely as you can. Alternatively blitz it in a food processor.
Defrost the fish if it is frozen and slice into fingers.
Put the flour and eggs into 2 seperate bowls and the breadcrumbs and broccoli onto 2 plates.
Dip the fish into the flour, then the egg.
Roll in the broccoli, the dip back in the egg and roll in the breadcrumb. Pat the breadcrumb down all over it.
Repeat with all the fish.
Place on a baking tray and either cook straight away or if you can leave to firm up in the fridge first.
Cook at Gas Mark 5 for 20 minutes.
