I was watching Masterchef UK the other day and one of the challenges was to cook fish fingers and chips... which spurred me into action. They looked far more appetising than a whacking great chunk of crumbed fish slapped on a plate!


  • 650g Pink Ling fillets - or other firm, thick white fish fillets

  • 1 egg, beaten

  • 3 Tblsp cornflour

  • 6-8 Tblsp panko (Japanese breadcrumbs)

  • vegetable oil


  • 1.

    Cut the fish across the grain (this will prevent the fingers falling apart during cooking/serving) into 4-5cm slices.

  • 2.

    Douse each of the fingers in cornflour, then coat in beaten egg, then roll into panko.

  • 3.

    Refrigerate, covered, for at least an hour.

  • 4.

    Preheat oil - either for deep frying or shallow frying (if you're making chips as well you may as well opt for deep frying & cook your chips first).

  • 5.

    In deep fryer the fingers took around 4-5 minutes to cook as they were quite thick fingers.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 472kj
  • Fat Total 13g
  • Saturated Fat 3g
  • Protein 70g
  • Carbohydrate 17g
  • Sugar 0g
  • Sodium 219mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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I am a huge fan of panko - in my opinion the ONLY breadcrumbs worth using!

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Posted by Helena18Report
I reckon it was delish.
Posted by Philippa WightmanReport
Sorry there's only 1 solitary fish finger in the pic... they disappeared to our mouths/bellies before I even thought of taking a pic..