Homemade fish fingers from the oven with fresh pea puree and dipping sauce

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Ask any child what they want to eat and chances are that the word ‘fish fingers’ will appear somewhere in the top 5. You can of course open a package for that, but making your own is just as easy as baking a schnitzel. But it can be even better: these fish fingers come straight out of the oven. So no fiddling with a pan of fat. And that’s always something to make you happy.


For 4 persons:

For the fish fingers:

  • 500 grams white fish (e.g. cod or pollock, possibly from the freezer)
  • 128 grams of flour
  • 60 grams panko
  • 65 grams grated Parmesan cheese
  • 2 eggs
  • Paprika powder
  • Salt pepper
  • sunflower oil
  • 1/2 lemon, sliced, to serve

For the pea puree:

  • 500 grams peas (frozen)
  • Handful of fresh mint, finely chopped
  • 1/2 lemon
  • Salt pepper

For the remoulade sauce:

  • 230 grams mayonnaise
  • 2 heaping tablespoons pickle, finely chopped
  • 1/4 teaspoon pickle juice (from the jar)
  • 1/2 clove garlic, grated
  • 1/2 shallot, finely chopped
  • Salt pepper

Don’t be afraid that these fish fingers from the oven don’t have such a crunchy crust, because they really do. The secret lies in the Parmesan cheese that goes through the panko (breadcrumbs) and becomes nice and crispy in the oven. So don’t be frugal. The red paprika also adds a bit of color.

If you use frozen fish and peas for this recipe, you can make this recipe with ingredients from your pantry (or well, freezer).

With these homemade fish fingers we serve a fresh pea puree with mint and of course a sauce. Remoulade sauce in this case. It is nice and sweet because of the mayo and the pieces of pickle. Exactly what children like.

Homemade fish fingers from the oven

Fish fingers from the oven

If you use fish from the freezer: make sure you thaw the fish in time. Preferably put the fish in the fridge the night before.

Preheat the oven to 220 degrees. Line a baking tray with aluminum foil and grease with a little sunflower oil.

Pat the fish dry with kitchen paper, cut into strips of about 2.5 by 7 centimeters (if fish fingers yes) and sprinkle with some salt. If you have trimmings left over, you can use them to make fish nuggets or, for example, make a chowder with them.

Prepare three deep plates. In one plate, beat the eggs with a little paprika and salt and pepper.

In plate two, mix the flour with another pinch of paprika, salt & pepper.

In plate three, mix the panko with the grated Parmesan cheese, another pinch of paprika, salt and two tablespoons of sunflower oil. Mix together with your fingertips.

Dip the fish fingers successively in the flour, the egg and then the panko. Press the panko well so that the fish is completely covered with a nice crust. Then place the breaded fish fingers on the baking tray.

Bake the fish fingers in the oven for 10 to 12 minutes until golden brown and cooked through.

Meanwhile, make the pea puree. Blanch the peas briefly (2 to 3 minutes) in boiling water. Drain and grind them in a food processor to a coarse puree (you can also mash them with a potato masher or crush with a fork). Season with salt, pepper, a squeeze of lemon juice and the mint leaves.

Mix all ingredients for the remoulade sauce together.

Serve the fish fingers with the pea puree and the remoulade sauce. Garnish with lemon slices.

More Culy Kids recipes:

  • Rainbow pizzas with secretly a lot of vegetables
  • Carrots in crispy filo dough (healthy snack!) from Jamie Oliver
  • Quesadillas with spinach and serrano ham

Source: Culy by culy.nl
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