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Homemade 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

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  1. 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.

  2. 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.


  • 100g 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 Total time:

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Recipe shopping list

6 products

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  • Vegetarian
  • Organic
  • Microwaveable
  • Frozen
  • Freezable
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Recipe published with permission from Waitrose

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