Making your own fishfingers might sound like an ordeal, but it’s a little bit of mess and about 10 minutes of your time. For this slight inconvenience you’ll be rewarded with luxurious chunky goujons instead of the skinny minnie versions that come out of a packet when you’re knackered on a Thursday evening.
I’m a bit obsessed with limes at the moment, as you probably gathered from the coconut and lime drizzle cake, it now continues with this savoury recipe.
I zested a lime and mixed it with the mayo that forms the first coating on the fish, then zested another lime into the crispy panko breadcrumbs which are the top coat. It lends a freshness to the rich oily salmon and gets you in the mood for spring.
If you’re making your own fishfingers you can be more careful about where the fish you’re using has been sourced from and also try different types of fish too. Salmon can be expensive, so any chunky firm fish will do.
Once you’ve assembled them stick them in the fridge to cook later, or whack them straight in the oven and they’re ready in 15 minutes.
I developed this recipe for Parentdish, so if you’d like to see the full rundown on how to make it you can find the RECIPE HERE
As this is ready in under 30 minutes, I’m entering this into March’s round of Speedy Suppers which i’m hosting this month! Have you got a similarly speedy recipe you’d like to share? Hop on over and add yours to the list!!!