Salmon fish fingers

Makes: 6-8 fish fingers
Preparation time: 15 minutes
Cooking time: 15-20 minutes


2 tsp olive oil, plus extra for greasing
25g (1oz) plain flour
1 egg
50g (2oz) fresh breadcrumbs
2 tbsp basil pesto
1 tbsp freshly grated Parmesan
1 tbsp chopped fresh parsley
1 x 200g (7oz) salmon fillet, cut into 6-8 chunky ‘fingers’
Salt and freshly ground black pepper


1 Preheat the oven to 200˚C/R6. Lightly grease a baking tray with a little oil. Put the flour in a shallow bowl and season with salt and pepper. Lightly whisk the egg in a second shallow bowl. Mix the breadcrumbs, pesto, Parmesan, parsley and oil together in a third shallow bowl. Line up the bowls.

2 Take a salmon finger and coat it first in the seasoned flour, then dip it in the egg. Finally, roll it in the pesto breadcrumbs, pressing them on firmly. Place the coated salmon on the greased baking tray and repeat with the rest of the fish.

3 Pop them in the oven for 10 minutes, turn them over and give them another 5-10 minutes, until nice and golden brown and crisp. Transfer to kitchen paper to absorb any excess oil and serve.

Recipe and image courtesy of Sacla,

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