My daughter had fish fingers in hospital after her operation and declared she loved them, so I decided to make them for her at home in the hope that she would eat them at home too. Surprisingly they ended up a favourite with Master 4 and the rest of us enjoyed them too! These crunchy panko polenta fish fingers are really yummy!
With eat first with our eyes, right? If that’s really the case and you’re trying to make healthier swaps for your kids, then you need to first appeal to their eyes, because they determine what will make it into their mouths. The first step for doing that with fish fingers? Choose and strong white fish that will flake and that can be cut into strips without breaking up. I used hoki for these fish fingers, and it tasted awesome!
To get the golden colour, these use polenta because it gives the bright yellow needed to make these look like storebought fish fingers. When added to the panko, it gives a golden colour and helps to add to the crunch too.
These are nothing like the storebought fish fingers that I grew up on, they actually taste and look like fish and are yummy! They are such a good starting point for kids who won’t eat fish. Really, if you need too, you could cut these like nuggets and say they are chicken!
Crunchy panko polenta fish fingers
Yield 16 fish fingers
- 400 grams hoki fillets, cut into strips for fish fingers
- 1 cup plain flour
- 1 egg, whisked with 1/2 cup water
- 1 cup panko
- 1 cup polenta
- olive oil for drizzling
- Preheat oven to 180 degrees.
- mix the panko and polenta together in a bowl.
- Coat the fish in flour (I do this in a ziploc bag...just pop it in and shake).
- Dip each strip individually in the egg and water mix then coat in the panko polenta mix.
- Place each strip on a lined oven tray.
- Drizzle the strips with olive oil and bake for 30 minutes at 180 degrees.
Courses fish, dinner