Chunky Fish Fingers
Get ready for an assembly line of fun! Cut-up pieces of cod get floured, then coated with egg, then breadcrumbs as they pass from kid to grownup to kid. 15 minutes later: golden bites of goodness your littles will love!
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- 1 lb cod
- 1/2 cup flour, seasoned
- 3 large eggs, beaten
- 1 cup dried breadcrumbs
- pinch tumeric
- vegetable oil, for frying
- Grown ups and children: Get 3 shallow dishes and set up a production line of flour then egg then breadcrumbs. Children can pour the ingredients into each dish and crack and beat the eggs. If you want the breadcrumbs to be golden then mix through the turmeric. Place a large empty plate at the end of the line to put the uncooked fish fingers on.
- Children: Show children how to methodically dip a finger of fish in the flour, shaking off any excess, then dredge it through the egg and finally roll it in the breadcrumbs so it’s completely coated and place it on the plate. This is a job kids as young as 2 can help with but it’s a messy one so they may need a wipe down halfway through. The fish fingers can now be laid on a tray and frozen then placed into a bag.
- Grown ups: To cook the fingers heat the oil in a frying pan and cook the fingers for 3-4 mins on each side. Place on a tray lined with kitchen paper and keep warm in a low oven, if cooking in batches. Alternatively, preheat the oven to 200C/180C fan/ gas mark 6. Brush a tray with a little oil, cook the fish fingers for about 10 - 12 mins until golden and cooked through, turn over half way through cooking time.