I love fish fingers when I was of schooling age as it is easy and quick to prepare them. Just pop in the oven for minutes and you’d get crispy, golden brown fish fingers. Eat with sweet chilli sauce. Makes an absolutely yummy snack.

This recipe is made with my leftover sutchi fish fillets and cornflakes. Even though they aren’t deep fried in oil, the cornflakes give a good crunch and every fish finger is crispy to the bite with an aroma from the fresh dill. If you’re not a big fan of sutchi fish, just replace with any white fish of your choice.

Oven-Baked Crispy Fish Fingers with Greek Yogurt Dip Recipe

Ingredients (serves 4)

For the fish fingers:
600g frozen sutchi fillets, thawed & cut into strips
3 cups cornflakes, crushed
1/2 cup plain flour
3 eggs, beaten
2 tbsp fresh dill, finely chopped
1 tsp salt
freshly ground black pepper

For the yogurt dip:
1/2 cup Greek yogurt
3 tbsp dill pickles, finely chopped
2 tbsp fresh dill, finely chopped

Instructions
1. Mix yogurt with the chopped dill pickles and fresh dill. Chill in fridge till ready to use.
2. Preheat oven to 220 deg C. Line a baking tray with aluminium foil.
3. Mix crushed cornflakes with salt, pepper and fresh dill.
4. Dredge each piece of fish in flour, then dip in the egg mixture followed by the cornflake mixture. Place on parchment paper. Repeat with the rest of the fish.
5. Drizzle olive oil over the fish before placing in the oven. Bake for 10-15 minutes till golden brown, flipping halfway through.

It is recommended to serve the fish immediately once out of the oven because I notice the cornflakes exterior will go soft and loses the crunch if left out for a long while. This is an easy bake for the whole family, any time you have a craving for crispy fish. Enjoy!

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