It’s pretty hard to find a fish finger recipe in the supermarket with no additives.  On my hunt, I found brands which contained food colours, acidity regulators, emulsifiers, palm oil, firming agents and more.  A couple of brands I did see, which at the time were ok, are Jamie Olivers and Birds Eye, but as we know, ingredients change so always read them, no matter what!

My fish fingers are kid-approved, they ate them happily and were none the wiser (shhh, they were packed with veggies).  You could cook up a heap and freeze them for a busy night as they do freeze really well and are pretty easy to make.

To make fresh breadcrumbs simply blitz bread crusts in a food processor until nice and fine, enough to make 2 cups.

April 11, 2018
  • 50m
  • 20m
  • 1h 10m
  • 24

Ingredients

  • 200 g potatoes
  • 1 carrot
  • 500 g firm white fish, boned (Pink Ling or Trevalla)
  • 1 egg
  • 2 c freshly made breadcrumbs
  • 1/4 c olive oil
  • 1/4 c butter

Instructions

Thermal Cooking Method

  1. Grate carrot and set aside.
  2. Peel and cube potatoes and place them into the simmering basket. Put enough water into the mixing jug so it covers the blades and bottom of potatoes.
  3. Cook 15 minutes/steaming temp/speed 1, or until cooked. Once done, discard water and tip potatoes into your thermal mixing jug.
  4. Add diced carrot, fish, egg and 40g of breadcrumbs and chop for 10 seconds/speed 5.
  5. Put mixture into the fridge for 30 minutes to cool as this makes it easier to work with.
  6. Once that is done, take a dessert spoon of mixture and place this into the breadcrumbs. Using your fingers, shape it into a fish finger and place on a plate or tray. Repeat until all the mixture is used.
  7. Heat olive oil and butter together in a frying pan on medium-high heat. Add fish fingers and cook both sides for approx. 5 minutes, or until nice and golden brown. Ensure they are cooked through and serve immediately.

Traditional Cooking Method

  1. Peel and cube potatoes and place in a large pot. Cover with water and boil until soft. Discard water once cooked.
  2. Add cooked potato's (no water) carrot, fish, egg and 40g of breadcrumbs into a food processor. Chop this on high speed until well combined.
  3. Put mixture into the fridge for 30 minutes as this makes it easier to work with.
  4. Once that is done, take a dessert spoon of mixture and place this into the breadcrumbs. Using your fingers, shape it into a fish finger and place on a plate or tray. Repeat until all the mixture is used.
  5. Heat olive oil and butter together in a frying pan on medium-high heat. Add fish fingers and cook both sides for approx. 5 minutes, or until nice and golden brown. Ensure they are cooked through and serve immediately.

Nutrition

  • 12