Posh Fish Fingers

Homemade fish fingers that kids will love! Simply using a crushed cornflake coating on tasty white fish, these are so easy to create. Serve with skin-on chips.

Annabel's Family Cookbook
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Crushed cornflakes make a delicious coating for fried fish. Serve these crispy fingers with oven-baked chips and fresh lemon wedges for squeezing.

I also like to serve them with a cherry tomato and mozzarella salad.

I make the dressing by mixing 3 tablespoons olive oil with 1 tablespoon balsamic vinegar, 1 tablespoon soy sauce and ½ teaspoon caster sugar.

Serves 4
Prep time: 10 min
Cook time: 10 min
Total time: 20 min


400g / 14 oz lemon sole, cod, plaice or hake fillets, skinned
85g / 3½ oz cornflakes
30g / 1¼ oz freshly grated Parmesan cheese
100g plain flour
2 medium eggs, lightly beaten
4 tbsp sunflower oil, for frying
salt and black pepper

Essential kit

You will need a food processor.


Cut the fish into strips. Put the cornflakes into a food processor and blitz, then pour into a bowl and mix together with the Parmesan. Put the flour into a bowl and season with salt and pepper. Beat the eggs in another bowl. Now dip each piece of fish in the flour, then the eggs and finally the cornflake and Parmesan mixture.

Heat 2 tablespoons of the oil in a large frying pan. Fry half the fish for 4–5 minutes, turning them regularly until they are cooked. Drain on kitchen paper. Add the remaining 2 tablespoons of oil to the pan and cook the second batch of fish. Drain as before, then serve with chips or salad and lemon wedges, if you like.

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