Rice Cake Fish Fingers
2 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 fillet of white fish
- 26g rice cakes (1 packet), crushed
- 2 tbsp plain flour
- 1 large egg, beaten
Method
- Preheat the oven to 180c and line a baking sheet with parchment.
- Cut the fish into bite sized pieces.
- Set up an assembly line of three plates; one with the flour, one with the beaten egg and one with the crushed rice cakes.
- Taking one piece of fish at a time, coat it in flour, dip it in the egg and roll in the crushed rice cakes. Place it on the baking sheet and repeat for each fish finger.
- Bake for 10 minutes.