Recipe by English_Rose
A little salmon goes a long way with this recipe and children will love these home-made fish fingers. Variation: Use chicken fillets in place of salmon and cook in the same way, but for longer, until the meat is thoroughly cooked and there is no pink meat. Serve with garlic mayonnaise.
Top Review by Becky in Wisconsin
How simple can this be? I loved this recipe!!! I did use it for chicken, only because the salmon at the store looked awful. The garlic butter is a must on this. I added sesame seeds into the breadcrumbs for a little more flavor. And a little parsley flakes for color. I cut the chicken in thin strips for fast cooking. I cooked it at 400 degrees for 7 minutes first side, then only 4 minutes on the other side. I also made up extra and froze them for easy meals another time. I can't wait to try it with salmon. Thanks English_Rose for this recipe!!
- 1 ounce dried breadcrumbs
- 2 ounces parmesan cheese, finely grated
- 1 egg, beaten with a little water
- 12 ounces salmon fillets, skinned and cut into chunky fingers
- 1 garlic clove, crushed
- 1 ounce butter
Directions See How It's Made
- Preheat the oven to 400°F
- Mix the breadcrumbs and cheese in a shallow bowl. Place the beaten egg in a shallow dish.
- Dip the fish fingers into the egg then into the breadcrumb mixture, patting it on well. Arrange the fingers in a single layer on a non-stick baking sheet.
- Beat the garlic into the butter and dot a little over each finger.
- Bake in the oven for about 7 minutes then flip the fingers over with a fish slice.
- Continue to cook for a further 5 minutes or until the fish fingers are golden brown and just cooked through.