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Fish Fingers


Check out this great recipe for home-made fish fingers!

Perfect to have with chips, with salad, or just as a snack on their own.

Fish Fingers


  • 2 x 180g John Dory fillets, skin off, and trimmed
  • 100g flour, seasoned with salt and pepper
  • 2 eggs, lightly beaten
  • 150g (1 and a half cups) breadcrumbs
  • Vegetable oil, for deep-frying
  • 4 lemon wedges, to serve


  1. Cut the fillets into finger-sized pieces and place on paper towel.
  2. Dip the fish pieces into the seasoned flour, then into the beaten egg, and finally into the breadcrumbs.
  3. Deep-fry the fish in hot oil at 190°C for 3–4 minutes, until golden brown.
  4. Drain on paper towel and lightly salt.
  5. If you don’t have a deep fryer, use a large, deep saucepan filled with oil to a depth of 5 cm. To test the temperature of the oil without a thermometer, drop in a cube of bread. It will brown in about 15 seconds if the oil is hot enough.
  6. Serve on plates laid with a paper napkin and a wedge of lemon, or with a Vietnamese-style dipping sauce and a garden salad or chips.

This recipe and image are courtesy of Starlight Foundation’s Dinnertime! Limited Edition Cookbook.
Join the Starlight Mission by buying a cookbook or donating.

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