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Fish Fingers

4 people

25 minutes

Homemade fish fingers are such a family-pleasing supper. They take less than 30 minutes to cook and taste just as delicious with salad and homemade wedges as they do squashed into fish finger sarnies with plenty of ketchup Our sustainable pollock from Sole of Discretion is line-caught fresh out of Plymouth harbour and have the most incredible delicate taste and tender flesh, the perfect base for a crunchy coating.

4 Farmdrop products in this recipe


Here’s how you do it

  1. Tear the bread into chunks then blitz into breadcrumbs in a food processor.

  2. Lay out three shallow dishes: into one tip the toasted breadcrumbs, into the second crack the eggs and lightly whisk. In the third dish combine the plain flour, dried herbs, seasoning and the zest from the lemon.

  3. Grease a baking tray with 1 tbsp oil. Slice your fish fillets into 1 inch thick strips.

  4. Take a strip and coat in the seasoned flour. Shake off the excess flour then dip into the egg. Shake off the excess egg then dunk into the breadcrumbs. Repeat with another coat of egg and breadcrumbs then lay the breaded finger on the greased baking tray. Repeat with the rest of the strips.

  5. Bake your fish fingers for around 15 minutes until the crumbs are golden and the fish inside flakey and delicate. Squeeze over the juice from 1/2 the lemon and serve.

Chef's Tip: You can use any leftover bread you have lying around to make your breadcrumbs - white, brown, seeded, sourdough or even brioche. Bread that's a little past it's best (stale not mouldy) makes the best breadcrumbs so think before you throw away the crusts.


  • 200g bread
  • 1 lemon
  • 2 pollock fillets
  • 4 eggs

From the Larder

  • 1.5 tsp dried mixed herbs
  • 75g plain flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 tbsp plain oil

What’s in this recipe

Haresfield Farm

Organic Eggs (Medium)

1/2 Dozen



Organic Spanish Unwaxed Lemons

4 Lemons


Sole of Discretion

Pollack Fillets

2 Fillets (~300g)