Super Food Family Classics
By Jamie Oliver
Golden crispy breadcrumbs
About the recipe
Something as humble and everyday as a fish finger can be made more nutritious if you make your own, and even better, you can go jumbo in size. I like to use salmon, but white fish works just as well. It's the perfect family favourite to have in the freezer.
Recipe From
1 x 1.2kg side of salmon, skin off, pin-boned, from sustainable sources
100g plain flour
2 large free-range eggs
2 teaspoon sweet smoked paprika
200g wholemeal bread
30g Cheddar or Parmesan cheese
extra virgin olive oil
Sides of salmon are often on offer in the supermarket – it’s simply one of the realities of the fish farming industry that, due to variations in supply and demand, there’ll be surpluses. So when you see salmon on offer, take advantage of that great value!
Place the fish fingers in the air-fryer* in a single layer and cook at 200°C for 8 minutes, or until cooked through (you may need to do this in batches). If your air-fryer has a basket rather than shelves, you should turn the fish fingers over halfway through cooking.
*Tested in a 4.2-litre air-fryer. All air-fryers are different, so results may vary.
Super-tasty served with oven-baked potato wedges and salad or steamed veg, or stuffed into a wholemeal bap with a spoonful of smashed peas and a dollop of tartare sauce.
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