Coat white-fish fillet strips in flour, beaten egg and breadcrumbs, then bake them for a lighter alternative to frying. These easy fish fingers are especially popular with children.
Cut the whiting fillets into finger-thick strips and season with salt and black pepper.
Coat the fish strips first in flour, then in beaten egg, and finally in breadcrumbs, pressing them on firmly.
Arrange the coated fish pieces on a baking pan lined with parchment paper, leaving space between them.
Bake in an oven preheated to 200°C / 390°F, turning occasionally, until the fish fingers are golden on both sides.
Important: press the fish pieces firmly into the breadcrumbs before arranging them for baking, or the coating will fall off as they cook. Allergens: contains fish, egg and gluten (breadcrumbs).
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