Fish Fingers for Babies & Toddlers

Name: No Junk Fish Finger Recipe for Toddlers
Prep time: 00:10
Cook time: 00:10
Total time: 00:20
Yield: 4
Ingredients: 250g haddock or pollock; 45g fine breadcrumbs; 25g parmesan cheese or vegetarian alternative (optional); 1 large lemon; 45g plain flour; 1 egg Oil to spray / brush; 100g crème fraiche; 1 tbsp freshly chopped herbs (you can use either parsley dill or tarra

Prep: 10-30 mins

Cooks in: 10-30 mins

Serves: 4

Contains:

Gluten
Eggs
Wheat

Ingredients

For the fish fingers:

250g haddock or pollock
45g fine breadcrumbs
25g parmesan cheese or vegetarian alternative (optional)
1 large lemon
45g plain flour
1 egg
Oil to spray / brush

For the dip (optional):

100g crème fraiche
1 tbsp freshly chopped herbs (you can use either parsley, dill or tarragon)

Contains:

Gluten
Eggs
Wheat

Method

Step 1

Preheat the oven to 200°C / 180°C fan / Gas Mark 6. Line an oven tray with parchment paper.

See recipe notes

Our chunky fish finger recipe is ideal for toddlers of any age, and babies can eat our fish fingers from the age of 12 months. Baked in the oven, they're a tasty No Junk snack, lunch or dinner idea for the whole family. As well as our yummy herby dip, older babies can enjoy a serving of peas too.

step 1/6

Method

Step 2

Zest and juice the lemon. Cut fish into chunky strips. Drizzle with half of the lemon juice all over.

See recipe notes

step 2/6

Method

Step 3

Mix breadcrumbs, cheese and half of the lemon zest together.

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step 3/6

Method

Step 4

Place oven tray in front of you, along with fish strips. Place flour, beaten egg and breadcrumb mix into three individual bowls. Line up the flour, the beaten egg and breadcrumb mix bowls in a line. Coat each fish strip in flour, then in the egg finishing off with the breadcrumbs mix.

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step 4/6

Method

Step 5

Line up the strips carefully on the oven tray as you go. Brush or spray with oil. Bake for around 10 -15 minutes until golden.

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step 5/6

Method

Step 6

In the meantime make the dip. Place the crème fraiche in a bowl. Mix in the herbs, half of the lemon zest. Season to taste with the rest of the lemon juice. Serve the fish fingers warm with the dip on the side.

See recipe notes