Homemade fish fingers with sundried tomato pesto

Our homemade fish fingers take this comfort food classic to a whole new level. Chunky strips of soft and flaking fish, crispy breadcrumbs and rich tomato pesto combine perfectly in this simple and nostalgic homemade dish (lashing of ketchup and thick-sliced white bread optional).

30 mins

4

Medium

• 2 x 260g packets Field & Flower coley loin
• 100g breadcrumbs
• 2 tbsp plain flour
• 2 medium eggs, beaten
• 2 tbsp sundried tomato pesto
• 2 tbsp curly leaf parsley, finely chopped
• Seasoning to taste

To serve:
• Fresh lemon wedges
• Tartare sauce

1. Pre-heat the oven to 180C.

2. Tip the breadcrumbs, plain flour and beaten egg into 3 separate bowls.

3. Stir the pesto, chopped parsley and seasoning into the breadcrumbs, mixing well.

4. Carefully remove the coley loin skin using a knife, then cut each fillet into 3 chunks.

5. Dip the fish into the flour, followed by the beaten egg, then the breadcrumbs, gently moving the fish around the bowl until all sides are coated at each stage.

6. Repeat the process until all of the fish is coated, placing the coated fish fingers onto a lined baking tray. Bake for 10-15 minutes until the fish is cooked through, then serve with fresh lemon wedges and tartare sauce.