Posh fish fingers - Fish Quay History

Chop the parsley and put it in a bowl with the breadcrumbs, grated Parmesan and paprika. Season and mix thoroughly.

Whisk the egg in another bowl.

Sieve the flour into a third bowl.

Cut the fish into your ‘fingers’ – 8cm long x 2cm wide should do it.

Coat each finger in the flour, then dip it in the egg before coating it in the breadcrumb mix.

Shallow-fry for 1-2 minutes on each side or until golden brown. Or, oven bake on a non-stick tray at 210 °C / 410 °F for 7-10 minutes until golden brown.



Recipe courtesy of Fish is the Dish

Posh fish fingers

Prep time: 30 minutes
Cooking time: 10 minutes
Serves: 2


  • 150g white fish
  • 100g breadcrumbs
  • 80g finely grated Parmesan cheese
  • 115g fresh parsley
  • ½ tsp smoked or sweet paprika
  • 1 pinch salt
  • 1 pinch pepper
  • 85g plain flour
  • 1 large egg
  • 50ml oil if you are shallow-frying
  • 1 lemon to garnish
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