Footy Fish Fingers

Ingredients

2 1/2 cups (180 g) Panko breadcrumbs
800 g skinless firm white fish fillets, cut into 3cm-wide fingers
1/3 cup (25 g) finely grated parmesan
1 lemon, rind finely grated
1 tsp paprika
Hot chips, to serve
Baby rocket leaves, to serve
Lemon wedges, to serve
Tartar sauce, to serve

Batter:

1 free-range egg
1/3 cup (100 g) mayonnaise
1/4 cup (35 g) plain flour
1/2 tsp paprika
1 tsp lemon pepper (optional)

Method

Preheat the oven to 180 C. Place breadcrumbs in an even layer over a baking tray. Bake for 10-12 minutes or until pale golden. Set aside to cool.

Increase the oven to 220 C (alternatively you can use an air fryer). Line a baking tray with baking paper and spray with olive oil.

Combine the breadcrumbs, parmesan, lemon rind and paprika in a shallow bowl.

To make the batter, combine the egg, mayonnaise, flour, paprika and lemon pepper in a shallow bowl. Season with salt.

Use a fork to dip the fish in the batter, allowing excess to drip off. Dip in the breadcrumb mixture, pressing crumbs onto fish. Place on the lined tray. If using an air fryer, you may need to cook in two or three batches. Spray all over with olive oil.

Bake for 20 minutes or until golden brown and the fish is cooked through. Serve crumbed fish with hot chips, rocket, lemon wedges and tartare sauce. Sprinkle with extra lemon rind.

Tip:

Leftover homemade fish fingers can be stored in the fridge in an airtight container for up to 2 days and reheated to make tasty fish tacos with dollops of sour cream, guacamole and chopped tomato, or combine with coleslaw and greens for an easy fish burger or wrap.

Credits: Coles

Photo Credits: Coles