Homemade fish fingers recipe

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serves: 4
Skill: easy
Cost: cheap
Prep: 15 min
Cooking: 55 min

Nutrition per portion

Calories 500 kCal 25%
Fat 16g 23%
  -  Saturates 5g 25%
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  • Homemade fish fingers are a British childhood staple. These fish fingers are a healthier and more flavourful twist on your classic fish fingers with our fresh take on mushy peas, a classic chip shop side. Friday night suppers just got an upgrade that will make captain birds eye obsolete, and make sure your family are eating lots of omega 3 fatty acids, vitamin D and loaded with lots of low fat protein.


    • 100g crackers, such as Jacob’s, finely crushed
    • Handful flat-leaf parsley, finely chopped
    • 600g skinless, boneless, thick white fish fillet, cut evenly into 8 fingers (we used cod)
    • 1 egg, beaten
    • 3tbsp sunflower oil
    • 12 cherry tomatoes
    • 30g butter
    • ½ bunch spring onions, finely sliced
    • 1 clove garlic, crushed
    • 350g frozen petits pois
    • Small handful of mint leaves, finely chopped
    • 2tbsp capers, roughly chopped
    • Mashed potato, to serve


    • Heat the oven to 200°C. Mix the crackers with the parsley and season with salt and pepper. Dip each fish piece in the egg, roll in crackers, re-dip in egg, and then re-roll in crackers.

    • Heat the oil in a large pan to a medium high heat and cook the fish fingers for 5 minutes making sure not to overcrowd the pan, turning, until golden brown all over. Bake on a lined baking tray for 10 minutes, with seasoned cherry tomatoes, until cooked through.

    • For the peas, melt the butter in a pan on medium heat, add the spring onions and garlic, and cook for 2 to 3 minutes. Stir in the peas and 3tbsp water, and cook for 4 minutes, stirring occasionally. Add mint and capers, then mash lightly with a potato masher and season.

    • Serve the fish fingers
and minty peas with creamy mashed potato, with the roasted cherry tomatoes stirred through it.

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