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    Homemade Herby Fishfingers with a Crunchy Crumb Coating

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      Homemade Herby Fishfingers with a Crunchy Crumb Coating

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    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.

    • Children's
    • 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.

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    Cook's tips

    Our recipe cards for children provide half or less than half of the Guideline Daily Amount (GDA) of calories, fat, saturated fat, salt and sugar for children aged between 5-10 years.


    Average user rating

    4 stars