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Homemade Fish Fingers
Homemade Fish Fingers
- 2 cups 150g fresh wholemeal breadcrumbs
- 1/4 cup 25g finely grated parmesan
- 2 tsp finely grated lemon rind
- 1 tsp garlic and herb seasoning (no added salt)
- 1 egg (lightly beaten)
- 2 tbsp milk
- 1 garlic clove (crushed)
- 1/4 cup wholemeal plain flour
- 400 g firm white fish fillets
- Rice bran oil cooking spray
- Low-fat tzatziki (to serve)
- Salad (to serve)
- Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place breadcrumbs, parmesan, lemon rind and seasoning in a food processor. Process until well combined.
- Transfer breadcrumb mixture to baking tray and spread out evenly. Bake for 15 to 20 minutes, stirring halfway through cooking, or until golden and crisp. Cool. Transfer to food processor. Pulse to break up any clumps formed during baking.
- Place breadcrumbs on a plate. Whisk egg, milk and garlic together in a bowl. Place flour on a plate. Cut fish into 3cm x 10cm strips. Coat 1 piece of fish in flour. Dip in egg mixture. Coat in breadcrumb mixture. Place on baking tray. Repeat with remaining fish, flour, egg mixture and breadcrumbs.
- Spray both sides of fish lightly with oil spray. Bake for 10 minutes. Turn over. Bake for a further 5 minutes or until crisp and fish is just cooked through. Serve immediately with tzatziki and salad.
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