Fish Fingers

FISH FINGERS
Oven baked, crunch-coated fish fingers, everyone's favourite!
Serves 4

800g white fish
2 eggs
100g white bread
zest 1 lemon
6 tbsp mayonnaise
1 clove garlic, crushed

Heat the oven to 190C/ gas mark 5
 

Cut the fish into fingers.
Whizz or grate the bread into crumbs and season with a little salt & pepper.
Lightly beat the eggs and dip each finger into the mixture, then into the breadcrumbs. Put the fish fingers onto a oiled baking tray. Pop into the oven and cook for 15-20 minutes, turning them regulary until golden.
Mix the mayo with the garlic and lemon zest. Serve your fish fingers with potato wedges, a spoonful of garden peas and the mayo dip on the side.