I love eating fish fingers as they are so easy and quick to prepare. Fun to eat as well, lol. Just have to pop them into the oven for minutes and they’re done. They make a great snack to munch on and I really enjoy dipping them into sweet chilli sauce or mayo. Yum.
However, as we all know, too much processed food are bad for health so I have to come up with a healthier alternative.
These fish fingers are made with flounder fillets and cornflakes. Even though they aren’t deep fried in oil, the cornflakes give a good crunch as though they have been fried. You can also use any white fish of your choice though I’m sure salmon will taste equally good too. Besides fish, you can also go for chicken breast meat, firm tofu, maybe luncheon meat will work too. 😉
I would suggest to serve the fish fingers immediately once out of the oven because the cornflake coating will lose its crunch if left out for a long while. This is an easy and healthy baked dish for the whole family. Why buy processed fish fingers when you can make fresh ones like these? Enjoy!
Cornflake Fish Fingers Recipe
Ingredients (serves 2)
250g white fish fillet, cut into thick pieces
1 egg, beaten
sea salt & freshly ground black pepper
1. Preheat oven to 180 deg C with fan. Line a baking tray with parchment paper.
2. Put the cornflakes in a Ziploc bag and use a rolling pin to crush them into coarse bits. Transfer to a shallow dish.
3. Season the fish with salt & pepper.
4. Dip each piece of fish into the beaten egg and coat thoroughly with the crushed cornflakes. Transfer onto the baking tray in one single layer.
5. Bake for 15-17 minutes till golden brown and season with more salt and pepper if desired.
6. Serve with your favourite dipping sauce and sides.