Baked Fish Fingers

One major issue I have people tell me about their picky kids is that if it isn’t in the ‘shape’ of their favourite foods then they don’t want to try it. So in other words if the fish fingers don’t look like fingers then good luck getting them to try it. I am not at that stage of picky eating yet with my 14 month old but it did get me thinking. First of all where do our kids get this? Is it because most kids are only given quick and easy frozen fish fingers or is there just something about the shape that appeals. I am often trying to find easy, wholesome finger food ideas for my daughter to eat is that what later on causes this need for finger shaped food? I have no idea but as parents all we can do is try. I often make a breaded baked fish as a substitute for us getting fish from a chippy, which my husband has decided is too greasy for his taste. But I had never thought to try to make the fish into finger sizes. It really wasn’t that bad as far as being more time consuming then breading the fish whole, but it would be just as easy to bread the whole fish for those less pick and then making the finger size for the pickier members of our family. And the nice thing about this size for the smaller members of the family is it is really simple to pick up. Usually I just give Morgan cut off pieces of our fish to eat, which she eats happily, but because these were made to fit in her hand I noticed she found them easier to eat and she actually ate more of her meal then what ended up on the floor. Which makes me happier because less mess to tidy up after dinner.

What are your thoughts about this picky stage for toddlers? Is it inevitable, something that all toddlers go through? Or do we as parents accidentally cause them?

Baked Fish Fingers

500g (1 lb) skinless fish fillets (such as sole, flounder, tilapia or other firm white fish)
120g (1 c.) plain flour
2 large egg, beaten
60g fresh breadcrumbs*
2 tsp garlic powder
1 tsp paprika
Pinch of salt
Dash of freshly ground black pepper

*I prefer buying fresh breadcrumbs from my local grocery store, I then store them in the freezer so they keep for longer. If you aren’t using fresh then you will probably have to double the amount

Preheat oven to 200°C.
Pat the fish dry with paper towels and cut into strips.

Set up your assemble line. Get ready with 3 bowls or plates which are large enough for coating the strips.
The first one is for flour, paprika, garlic powder and salt and pepper. For Morgan’s fish I did hers first and just didn’t add any salt to my flour mixture. Then after I had coated hers and placed it separate where I would know they were hers I added the salt and proceeded with ours.The second one is for eggs.The third one is for breadcrumb.


Toss each strip in the flour and shake off any excess. To minimize any messiness, continue for the remaining strips before moving on to the next step.

Next, dip the strip into the egg and allow extra egg liquid to drip back into the bowl. Then coat the strip with the breadcrumbs. Slightly press the strip into the crumbs to make sure it is well coated. Place on a baking tray.

Arrange strips in a single layer, lightly spray them with olive oil. Bake for 8-10 minutes or until the crumbs are golden brown and the fish is cooked through (eg flakes easily). Turning halfway through. Adjust the baking time according to the thickness of your fillet. Do not overcook the fish as it will be dry and hard.
Transfer to serving plates and allow it to cool a little before serving.

These were a huge hit with my daughter and would please even the pickiest of toddlers.
Fish Fingers
Author: 
Recipe type: Baby-Led Weaning
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 500g (1 lb) skinless Cod fillets (other firm white fish)
  • 120g (1 c.) plain flour
  • 2 large egg, beaten
  • 60g (1 c.) fresh breadcrumbs*
  • 2 tsp garlic powder
  • 1 tsp paprika
  • Pinch of salt
  • Dash of freshly ground black pepper
Instructions
  1. Preheat oven to 200°C (400 F)
  2. Pat the fish dry with paper towels and cut into strips.
  3. Set up your assemble line. Get ready with 3 bowls or plates which are large enough for coating the strips.
  4. The first one is for flour, paprika, garlic powder and salt and pepper.
  5. Toss each strip in the flour and shake off any excess. To minimize any messiness, continue for the remaining strips before moving on to the next step.
  6. Next, dip the strip into the egg and allow extra egg liquid to drip back into the bowl. Then coat the strip with the breadcrumbs. Slightly press the strip into the crumbs to make sure it is well coated.
  7. Place on a baking tray in a single layer
  8. Lightly spray with cooking spray if desired
  9. Bake for 8-10 minutes or until the crumbs are golden brown and the fish is cooked through (eg flakes easily). Turning halfway through. Adjust the baking time according to the thickness of your fillet. Do not overcook the fish as it will be dry and hard.
  10. Transfer to serving plates and allow it to cool a little before serving.
This entry was posted in Baby Led-Weaning, Main Course, Seafood and tagged , , , , , . Bookmark the permalink.

One Response to Baked Fish Fingers

  1. What a great idea to get picky eaters to eat this! It looks amazing.
    Chung-Ah | Damn Delicious recently posted..Strawberry Frozen Yogurt #SundaySupperMy Profile

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