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Home-made Herby Fishfingers with a Crunchy Crumb Coating
These quick and easy fishfingers, made with fresh cod and coated with pesto breadcrumbs, will become a family teatime favourite
Instructions
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1
Preheat the oven to 220ºC, gas mark 7. Cut the fish into about 12 thick equally-sized strips. Mix the breadcrumbs, parsley and tomato pesto together in a bowl until combined. Place the breadcrumb mixture, flour and beaten egg in 3 separate shallow bowls. Coat each piece of fish first in the flour, then in the egg and finally, roll in the breadcrumbs.
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2
Place the fishfingers on a non-stick baking sheet and cook in the oven for 8-10 minutes until lightly golden and crisp. Serve the fishfingers with oven chips and peas, cooked according to pack instructions.
Ingredients Buy ingredients
- 100 b Breadcrumbs
- 450g Cod Fillets
- 2 tbsp Tomato Pesto
- 20g Fresh Parsley, chopped
- 3 tbsp Plain Flour
- 2 large Eggs, beaten
Serves 4
Total time required
25 mins
- Preparation time: 15 mins
- Cooking time: 10 mins
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Recipe shopping list of 6 products
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Organic Free Range Columbian Blacktail Large Eggs Waitrose 6 per pack
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