This recipe, made by coating white fish fillet pieces in flour, beaten egg, and breadcrumbs and baking them in the oven, is a lighter alternative to deep-frying. It's a practical snack that children especially enjoy eating.
Cut the whiting fillet into finger-thick strips and season with salt and black pepper.
Coat the fish strips first in flour, then in beaten egg, and finally press into breadcrumbs.
Arrange the coated fish pieces with space between them on a baking tray lined with parchment paper.
Bake the fish fingers in a preheated 200-degree oven, turning occasionally, until golden brown on both sides.
Important: Press the fish pieces firmly into the breadcrumbs before placing them in the oven, otherwise the coating will fall off while baking. Allergen: Contains fish, egg, and gluten (breadcrumbs).
If you mix a pinch of paprika and cumin into the bread crumbs, both the color and flavor of the fish fingers are noticeably enriched.
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