Baked Smoked Haddock Fish Fingers
- 300 g smoked haddock
- 110 g plain breadcrumbs
- 2 eggs
- 150 g plain flour
- 2 teaspoons black pepper
Preparation time 5mins
Cooking time 20mins
Adapted from mrs-jones-to-be.blogspot.com
Preheat your oven to 190C (fan oven).
Pat both sides of the fish dry and then slice into even, chunky strips.
Roll each strip of fish in flour, gently shake off any excess flour, coat in egg then roll in breadcrumbs.
Place the fish fingers on a greased baking sheet or foil and bake for 15-20 minutes - until the breadcrumbs are crispy and the fish is cooked through.