12-18 months
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Parmesan Fish Fingers

21 mins

1 tbsp finely grated parmesan

1 tbsp finely chopped parsley

¾ cup (75g) packaged breadcrumbs

1 egg

300g boneless fish fillets, cut into strips

2 tbsp olive oil

Step by step
  • 15 mins
  • 6 mins
  • 21 mins
    Time total
  • Parmesan Fish Fingers

    1. Combine parmesan, parsley and breadcrumbs in a medium freezer bag; shake to combine.

    2. Whisk egg with a fork in a small bowl; dip fish in egg, allowing excess egg to drip away; place in bag with breadcrumbs to coat; repeat with remaining fish.

    3. Heat oil in a medium frying pan over medium high heat; add fish, cook 2-3 minutes per side or until crumbs are golden and fish is cooked through.


    - Uncooked crumbed fish can be frozen for up to 1 month. Simply wrap fish in plastic film then place in a freezer bag; remove excess air from bag and seal with tape; label and freeze.
    - For a family meal, simply double the quantity of ingredients to feed a family of four.
    - Even when fish fillets are labelled ‘boneless’, take care when feeding fish to toddler. When cutting fish into pieces, feel for any bones with your fingertips.