No Count ‘Fish Fingers’

Given the thumbs up by my son Ben who helped to make it!



  • 500g skinless and boneless white fish
  • 4 slices Warburton’s wholemeal medium sliced bread
  • 2 tsp mixed herbs
  • 2 eggs
  • 1 tbsp lemon juice
  • black pepper


  1. Blitz the bread in a food processor to make breadcrumbs.
  2. Add the mixed herbs and a dash of black pepper.
  3. Mix the eggs and lemon juice together in a bowl; season.
  4. Slice the fish into ‘fingers’.
  5. Dip each piece of fish into the egg mixture and then into the breadcrumbs until fully coated.
  6. Put on a baking tray (sprayed with Frylight) and bake in the oven on 180C for about 20 minutes.

Served here with mashed potatoes (add skimmed milk, a heaped tbsp 0% Yeo Valley creme fraiche, salt and pepper), carrots and peas.

Please let me know what you think: