Fish Fingers

We all know that fish is good for us. And most kids love fish fingers, right? For a home-made version that also sneaks some vegies, give this recipe a try. My kids just inhaled them for dinner (with a little tomato sauce, cause in their mind tomato sauce goes with anything).
It’s based on this recipe.
These turn out nice and crunchy on the outside and moist and tender on the inside.
My little secret is panko crumbs. They are Japanese bread crumbs and they are just da bomb 😉 But if you don’t have those on hand, you can use cornflake crumbs or even normal bread crumbs.

Panko Crumbs make these healthy-er fish fingers soooo crunchy

Serves 3

1 (450g) of canned salmon – I mixed red and pink salmon
1 small onion, grated
1 celery stick, chopped very finely
1 small carrot, grated
3 Tablespoons fresh parsley, chopped (or you could pulse all the vegies in a food processor)
2 large eggs, lightly beaten
juice and zest of half a lime (or lemon)
1/2-1 cup of fine dry breadcrumbs (I didn’t have any so used a combination of panko crumbs and flour)
1/2 cup or more of panko crumbs for coating (you can use normal breadcrumbs or cornflake crumbs)
oil or butter for frying

Drain salmon and place into a mixing bowl. Flake roughly and mash the bones between your fingers. The bones are a great source of calcium, so don’t remove them. Add the onion, celery, carrot, parsley, eggs, lime juice and breadcrumbs and mix. Add more breadcrumbs if needed. You are aiming for a mixture that is dry enough to hold its shape when you form a patty but not crumbly and firm.
Heat the oil in a pan over medium heat. Place remaining breadcrumbs into a shallow bowl.
Form sausage shapes with the mixtures. Roll the sausages in the breadcrumbs and flatten lightly between your palms. Place into the pan and fry on both sides until golden brown. Remove from pan and drain on paper towels.
Serve with tartare sauce for the adults or tomato sauce for the kids.

Tip: to cut down on the fat content, you could bake these in the oven on an oiled tray for about 20 minutes at 200 degrees Celsius (400 Fahrenheit) or until golden brown. Turn after 10 minutes.

Bunny Bento with Fish Fingers

These are also great cold the next day. Here's an example on how to use them in a Bento style lunch that is sure to please most children. Just include some tomato suace in a little condiment cup or bottle. The bunny face has been drawn with FooDoodler food colouring markers.

3 thoughts on “Fish Fingers

  1. Yum, these look tasty. Wonder if my kids would like these better than the regular battered fish I make? Also, wonder if I could somehow use fresh fish instead of canned salmon (I know the bones are good for you but I don’t like them 🙂 )

    • I’ll have to try and make it with fresh fish. I suppose if you cook the fish (steaming or poaching would be good) long enough to be able to flake it with a fork, you can use that instead of the canned salmon. I’ll give it a go and report back. I prefer things that are fresh instead of canned. The canned salmon version is just a really easy pantry standby, though.
      By the way, there is a type of canned salmon here in Aus that has no skin and no bones. I usually just mash the bones up so they kinda disappear.

    • I’ve made them with fresh salmon tonight and they were so much better than the canned version. I bought about 550g of fresh boned and skinned salmon and cut it into large chunks. Then I steamed it in one of those steamer inserts for about 15 minutes. Put it in the bowl and flaked it with a fork. I let it cool a little before adding the other ingredients and I made sure to mash the salmon between my fingers when mixing to make sure the pieces were nice and small. I added a bit more lemon juice and zest than in the original article and that worked very well with the fresh fish. I didn’t even want to add any sauce, They were too good. My nearly 5 year old loved them, too. I served them with mashed potatoes that had sauteed leek stirred through them.

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