Sorry, you need to enable JavaScript to visit this website.

12 to 18 months18 to 24 months

Parmesan Fish Fingers

Serves3

Time preparation15mn

Time cooking6mn

Time Total21mn

Ingredients

1 tbsp finely grated parmesan

1 tbsp finely chopped parsley

¾ cup (75g) packaged breadcrumbs

1 egg

300g boneless fish fillets, cut into strips

2 tbsp olive oil

Parmesan Fish Fingers

1. Combine parmesan, parsley and breadcrumbs in a medium freezer bag; shake to combine.

2. Whisk egg with a fork in a small bowl; dip fish in egg, allowing excess egg to drip away; place in bag with breadcrumbs to coat; repeat with remaining fish.

3. Heat oil in a medium frying pan over medium high heat; add fish, cook 2-3 minutes per side or until crumbs are golden and fish is cooked through.

TIP: 

- Uncooked crumbed fish can be frozen for up to 1 month. Simply wrap fish in plastic film then place in a freezer bag; remove excess air from bag and seal with tape; label and freeze.
- For a family meal, simply double the quantity of ingredients to feed a family of four.
- Even when fish fillets are labelled ‘boneless’, take care when feeding fish to toddler. When cutting fish into pieces, feel for any bones with your fingertips.

Join the program today!

Helping you navigate through your motherhood journey.

  • Expert nutrition advice from Nutritionists
  • Expert Advice 24/7
  • Handy interactive tools & trackers
  • Exclusive access, deals and giveaways

Join now!

Still haven't found
what you are looking for?

Try our new smart question engine. We'll always have something for you.