Most kids I know love fishfingers. You just can’t go wrong with flaky cod wrapped in a crunchy breadcrumb coating. Our recipe for Giant Fishfingers from our new Dad Chef, Neill Thomas, manages to throw in some sneaky veg too to make this a complete kid-friendly dinner. Hooray!
I don’t know about your children but my son won’t eat fish willingly unless it is dressed up into something that no longer resembles anything that lives in water. More than that, he will eat a fishfinger but not a fish cake. This can be a problem because I love fish and it’s a staple part of our diet. Given that his taste in fish appears to revolve around shape and appearance I decided to try and make a fish cake in the shape of a giant finger to see if I could fool him. This was a fun idea and because I could sneak some vegetables into the fish cakes the only accompaniment to this dish is a large helping of tomato ketchup.
The only difficult bit about this recipe is trying to make the fish cake mixture into a finger. I must confess mine didn’t look anything like a finger, more like a rolling pin but don’t let that put you off. I persevered and was rewarded with a spotlessly clean plate, something I know I would not have achieved had I just served the components in their separate parts.
If your child struggles to eat veg or hates the dreaded “green bits” in anything you cook, then either omit the peas or mash the potato, carrot and pea mixture very finely. Serve with our fabulous Easy Homemade Oven Chips.
This recipe makes 4 Giant Fishfingers (approx 15cm x 9cm).
NB: Do not add salt if making this recipe for babies and toddlers.
- 200g white fish or salmon diced into small chunks
- 6 medium sized potatoes, peeled and halved or quartered
- one carrot, peeled and cut into chunks
- 150g frozen peas
- 1 Tbs milk
- salt and pepper to season (if you're making this recipe for babies and toddlers omit the salt and pepper).
- 2 eggs
- 150g breadcrumbs
- butter/coconut oil to fry
- Boil or steam the potatoes and carrots until tender.
- Boil the peas until done.
- Drain the cooked potatoes, add a tablespoon or so of milk and mash until smooth and creamy.
- Add the cooked carrot and peas and mash together.
- Add the diced fish and mix.
- Season with salt and pepper.
- Crack open two eggs, whisk together with a fork and put into a small bowl.
- Put the breadcrumbs into a separate dish.
- With clean hands, take a large handful of the fish and potato mixture and shape into a large fishfinger shape. Repeat until you have used all of the mixture. You should be able to make 4 fishfingers.
- Either brush each fishfinger with egg or dip the fishfinger into the bowl to completely cover with the egg.
- Then place the fishfinger in the bowl of breadcrumbs and coat completely.
- When you have made all your fishfingers, heat some butter or coconut oil in a frying pan and gently fry each fishfinger on all sides until golden brown and crunchy, about 10 minutes.
A big welcome to our new Dad Chef, Neill Thomas. Neill trained as chef before entering the world of employment law and now has his own firm of solicitors in London. Law work aside, Neill still enjoys everything food and cooking related and loves cooking up new recipes for his 10 year-old son who he says, regularly rates his efforts from 0 to 10. “I’ve only been given a 10 once!”. Read more about Neill on our About page.