Baked Fish Fingers

Baked Fish Fingers 

Serves 4


Baked Fish Fingers 


500 gm Fish Fillets without the skin (I used Rawas – Indian Salmon)

½ cup Flour with ½ teaspoon Salt

2 eggs beaten with ½ teaspoon Salt

1 cup Breadcrumbs

1/2 cup grated Parmesan Cheese

¼ cup chopped Flat Leaf Parsley (optional)



Heat the oven to 175° Celsius

Cut the fish into thin strips, about 1½ inch by 3/4 inch and pat dry.

Put 3 bowls in a row –

1st Bowl – Flour

2nd Bowl – Egg

3rd Bowl – Breadcrumbs, Parmesan and Parsley.

Toss the fish in the flour, shake off the excess. Coat with the egg mixture and let the extra egg drain off. And finally toss into the breadcrumbs, cheese and parsley. Coat the fish well on all sides.

Take a square baking dish. Brush some oil onto it and arrange the fish in a single layer. Drizzle some oil over the fish. Put into the oven.

It takes 10-15 minutes to cook.


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