Don't hate me but I made my own fishfingers

Home made fish fingers perfect for todders

Home made fish fingers perfect for todders

*Disclaimer* No one needs to make their own fish fingers. Captain Birdeye's offering is perfectly acceptable. The only reason I turned into one of 'those' mums and made my own is because I'd done the food shop that day and forgotten to buy some.

The above aside, they were bloody easy to make, they tasted better than shop bought and they were much more toddler friendly - they stayed whole rather than flopping into bits when L grabbed them.

Makes 4 toddler sized fish fingers

  •  1 Basa fillet (i used Aldi frozen fillets but see notes at end of recipe)
  • 1 egg
  • 3 heaped tbsp plain flour
  • 4 tbsp of breadcrumbs (buy em if you want but if you put your mind to it you could have a years supply in a month if you end up with as much stale bread ends as we do!)
  • 1 tbsp dried dill (more if you fancy)

Pre heat over to 200 degrees

Cut the fillet down the middle and then cut each half in half - do it diagonally so you don't get one skinny and one fat finger!

Put the flour, egg, and bread crumbs mixed with dill on to three separate small plates or bowls, in a row, in that order.

Dip the first fillet in flour, coating all over - this is important - don't miss a bit. Next, dip the fish in egg and drop it in the bread crumbs, and roll it around till its coated.

Pop the fillets on a well oiled baking tray and bake for around 15 mins.

NB The fillets I use have already been frozen so aren't suitable for refreezing. However, if you made these with fresh fish you could make a larger batch and freeze before the cooking stage. Place them on baking paper on a oven tray. Stick them in the freezer and once fully frozen, pop them into a freezer bag or plastic box.