Crispy fish fingers baked in the oven without frying oil. Made by breading soft-textured white fish in breadcrumbs, this recipe is a practical starting point for getting fish-averse children to like it.
Cut the fish fillet into long strips about a finger thick. Season lightly with salt and black pepper.
Coat the fish strips first in flour, then in beaten egg, and finally in breadcrumbs. Arrange in a single layer on a tray lined with parchment paper.
Drizzle with olive oil and bake in an oven preheated to 200 degrees for about twenty minutes, turning halfway, until golden on the outside.
Let the fish fingers rest for a few minutes after coming out of the oven and serve warm; you can offer them with yogurt sauce or ketchup.
Important: When choosing fish fillets, make sure no bones remain; check by hand and remove any you find. Allergen: Contains fish, egg, and gluten (breadcrumbs). Once breaded, the fish sticks can be frozen raw for up to 1 month; there's no need to thaw before cooking, just add a few extra minutes to the cooking time.
If you add a pinch of red pepper flakes and thyme to the breadcrumbs, both color and flavor improve; leaving space between the fish before arranging them in the oven ensures every side browns evenly.
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