Flash Fish Fingers

As I sit on the couch feeling sorry for myself and nursing a sore throat, I’m contemplating what to make for dinner on this blustery and rainy autumn day. There’s only so much lemon, ginger and honey a gal can drink and I’ll have a hungry five year old to feed in a few hours.

What’s easy and will work for us all? I think back to recent classes at Wellington High and remember that my FFF (flash fish fingers) were a hit in the Tapas class. They tick all the boxes and I have most of the ingredients at hand. And, unlike the store bought option, they contain mainly fish.

I finish cooking the FFF with a little butter for flavour, but you can just use oil. And, if dill isn’t your thing, use parsley instead (I’m a big lover of dill and often use dill and parsley mixed).

This recipe feeds two – just increase quantities for more people.

What you’ll need

300g firm white fish fillet/s


Freshly ground black pepper

1/3 C plain flour

1 egg

Splash milk

80g panko crumbs

20g crushed cornflakes

2-3 Tbsp chopped dill (or parsley if you don’t have dill)

Zest of a lemon, finely chopped

Vegetable oil

1 Tbsp butter

To serve: lemon

To make them


Chop the fish into similar size ‘fish fingers’. Cover and pop in to the fridge for 20 minutes (or longer).

20160322_174622Season the flour with salt and pepper and put on to a disposable kitchen towel or in to a bowl. Lightly beat the egg and a splash of milk in a bowl.

Mix together the crumbs, cornflakes, dill, lemon zest together. Put the crumb mixture into another cereal bowl or even in a plastic bag.

20160322_175519Sprinkle the fish lightly with salt, then dust in flour and shake off excess. Dip in the egg wash then through the crumb.

20160330_204812Cover the bottom of a fry pan with oil and heat. When oil is hot, add the fish fingers. Cook on side one for around three minutes, then turn over. Add a tablespoon of butter and cook the second side for two-three minutes until golden and cooked through.

20160322_181952Drain the fish fingers on disposable kitchen towels. Season with salt and serve with lemon wedges.

I’ll be surprised if those you feed don’t like these – they are usually a winner with everyone (especially if you rustle up some home-made agria fries to go with them).

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