Homemade Herby Fishfingers with a Crunchy Crumb Coating

These quick and easy fishfingers, made with fresh cod and coated with pesto breadcrumbs, will become a family teatime favourite.

  • Preparation time: 15 minutes
  • Cooking time: 10 minutes
  • Total time: 25 minutes 25 minutes

Serves: 4


  • 600g Waitrose Perfectly Balanced Oven Chips
  • 450g Icelandic skinless cod fillets
  • 100g fresh wholemeal breadcrumbs
  • 20g pack fresh flat-leaf parsley, chopped
  • 2 tbsp Waitrose Tomato Pesto
  • 3 tbsp plain flour
  • 2 eggs, beaten
  • 250g Waitrose Garden Peas (frozen)


  1. Preheat the oven to 220°C, gas mark 7. Cut the fish into about 12 thick equally-sized strips.
  2. Mix the breadcrumbs, parsley and tomato pesto together in a bowl until combined. Place the breadcrumb mixture, flour and beaten egg in 3 separate shallow bowls. Coat each piece of fish first in the flour, then in the egg and finally, roll in the breadcrumbs.
  3. Place the fishfingers on a non-stick baking sheet and cook in the oven for 8-10 minutes until lightly golden and crisp.
  4. Serve the fishfingers with oven chips and peas, cooked according to pack instructions.