Fancy fish fingers

Key info:
Download printable recipe Download printable lesson plan

This is a great recipe for getting 8-9-year-olds used to handling and cooking raw fish. They will learn how to crack an egg and how to coat, using flour and egg or yoghurt, to bind the breadcrumbs to the fish. They will develop cutting skills and observe how an adult safely puts food in and takes food out of the oven, using oven gloves.

This toolkit contains a recipe, along with ideas about how you could include it in your lesson. Take a look at the recipe below and refer to it alongside the teaching resources.

The cooking skills and recipes have been developed in collaboration with the British Nutritional Foundation.

Fancy fish fingers

Equipment

  • Baking tray

  • Bowl

  • Chopping board

  • Knife

  • Serving plate

  • Oven gloves

Method

  • Step 1

    Preheat oven to 200C/fan 180C/gas mark 6. ADULT ONLY. 

  • Step 2

    Grease or line the baking tray.

  • Step 3

    Mix the herbs and breadcrumbs together.

  • Step 4

    Cut the fish into 4 ‘finger-size’ pieces. ADULT SUPPORT.

  • Step 5

    Dust each piece in the flour. ADULT SUPPORT.

  • Step 6

    Dip each piece in the yoghurt. ADULT SUPPORT.

  • Step 7

    Roll each piece in the herbs and breadcrumbs. ADULT SUPPORT.

  • Step 8

    Place on a baking tray. ADULT SUPPORT.

  • Step 9

    Bake in the oven for 15-20 minutes. ADULT ONLY.

  • Step 10

    Serve.

Ingredients

Makes:
4
1 x 5ml spoon
mixed herbs
3 x 15ml
breadcrumbs
1
salmon fillet, skinned
1 x 15ml
spoon plain flour
2 x 15ml spoon
low-fat plain yogurt

Top tip(s)

Wash your hands thoroughly after handling raw fish.

Carefully check the fillet to make sure there are no bones.

Serve with salad in a pitta pocket.

Go spicy! Instead of the herbs, add ½ x 5ml spoon of mild curry power to the breadcrumbs.

Download printable version

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