Parmesan Fish Fingers

Preparation Time
15 minutes
Cooking Time
6 minutes
  • 1 tbsp finely grated parmesan
  • 1 tbsp finely chopped parsley
  • ¾ cup (75g) packaged breadcrumbs
  • 1 egg
  • 300g boneless fish fillets, cut into strips
  • 2 tbsp olive oil
How to make
  1. Combine parmesan, parsley and breadcrumbs in a medium freezer bag; shake to combine.
  2. Whisk egg with a fork in a small bowl; dip fish in egg, allowing excess egg to drip away; place in bag with breadcrumbs to coat; repeat with remaining fish.
  3. Heat oil in a medium frying pan over medium high heat; add fish, cook 2-3 minutes per side or until crumbs are golden and fish is cooked through.

Uncooked crumbed fish can be frozen for up to 1 month. Simply wrap fish in plastic film then place in a freezer bag; remove excess air from bag and seal with tape; label and freeze.

For a family meal, simply double the quantity of ingredients to feed a family of four.

Even when fish fillets are labelled ‘boneless’, take care when feeding fish to toddler. When cutting fish into pieces, feel for any bones with your fingertips.

Parmesan Fish Fingers