Homemade Salmon Fish Fingers
This Salmon Fish Fingers recipe is so easy. They're packed full of flavour for a simple family dinner in just 30 minutes.
Servings: 4
Ingredients
- 600 g Salmon fillet Skin removed
- 50 g Plain flour
- 1 Egg Medium free range | Beaten
- 100 g Breadcrumbs See notes
- Oil for greasing
Instructions
- Pre-heat the oven to 200℃/400F fan, 220℃/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.
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Notes
Breadcrumbs: I’ve used ready-made breadcrumbs, but of course you could make your own if you wish. A great way to use up stale bread
Coating the fish shortcut: If you watch the video, you’ll see how I coat these using a big Tupperware tub and shaking in the flour, then the egg, then the breadcrumbs. It avoids dipping each fish finger individually and saves mess
Storing in the fridge: These are perfect cold as a tasty finger food addition to a packed lunch or picnic. They should keep in the fridge for up to 3 days
Freezing: You can either freeze them BEFORE baking them (for best results) or after they’ve been cooked (make sure they’re fully cooled first). Freeze separately on a baking sheet before adding them into a labelled freezer bag once solid. Fully defrost them before baking in the oven, and reheat them thoroughly and covered to avoid drying out
Removing the salmon skin: Lay the salmon skin side down. Cut through the salmon right at the far end so there’s a tiny piece you can use as a ‘handle’ (I then grip this using some kitchen roll so I don’t slip), and run your knife between the salmon meat and its skin, flat to the board, cutting away from you. Voila, it comes right off!
Using frozen salmon: It’s fine to use frozen fish for this recipe for convenience or to save money. Just defrost the fish fully in the fridge before you start cooking, and make sure you dab any excess liquid off the fillets with kitchen roll before you add the coatings, or they could end up soggy
Nutrition
Calories: 373kcal | Carbohydrates: 28g | Protein: 36g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 265mg | Potassium: 813mg | Fiber: 1g | Sugar: 2g | Vitamin A: 119IU | Calcium: 72mg | Iron: 3mg