2 cups (200g) wholemeal breadcrumbs
2 teaspoons finely grated lime rind
2 eggs, lightly beaten
500g firm white fish fillets, such as ling
olive oil spray, for cooking
Step 1Preheat oven to 200°C. Place the breadcrumbs and lime rind in a bowl and mix until combined. Place the eggs in separate bowl. Cut the fish into thin strips, about 12cm long. Dip each strip into the eggs, then the breadcrumbs, pressing to coat well.
Step 2Place the fish fingers on a baking tray lined with baking paper. Spray lightly with oil spray. Bake for 15 minutes or until golden and cooked through.
Step 3Serve fish fingers with vegetable bundles (see note) and reduced-fat mayonnaise or tomato sauce.
To make the vegetable bundles, cut celery sticks into thin strips, arrange in a bundle with some blanched green beans and tie up loosely with cooking string or a long chive. These fish fingers can be frozen after crumbing for up to two months. Thaw fully before cooking as above.
- Author: Kate Murdoch
- Image credit: Luke Burgess
- Publication: Taste.com.au