Homemade Salmon Fish Fingers
4 standard portions
Source field check Β· 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
- 600 g Salmon fillet (Skin removed)
- 50 g Plain flour (all-purpose flour)
- 1 Egg (Medium free range | Beaten)
- 100 g Breadcrumbs (See notes)
- Oil for greasing
Method
- Pre-heat the oven to 200β/400F fan, 220β/425F or Gas Mark 7.
- If the salmon has skin on, remove this, and then slice the salmon into fingers.
- Dip each finger into flour, then egg, then breadcrumbs. (Or, alternatively, tip the fish fingers into a big lidded Tupperware tub, add the flour, shake until covered, add the egg, shake until covered, add the breadcrumbs, shake until covered. Job done!)
- Pop onto a greased baking sheet.
- Bake for 20 minutes or until just cooked through.