First pre-heat the oven to 200C/180 Fan. Then line a baking tray with greaseproof paper.
Ask a grown-up to help you put the bread in a food processor and blitz into fine breadcrumbs. You can use a grater instead - but be careful with your fingers!
Pat the fish dry with kitchen paper and ask a grown-up to help you cut it into strips. Keep them about 2cm thick and 8 cm long. Then run your finger gently over the fish to make sure all the bones have been taken out, you can ask an adult to double check too. Remember to wash your hands after handling fish!
Place the flour on a plate. Crack the egg into a shallow bowl and beat lightly with a fork. Place the breadcrumbs on another plate and mix with the paprika, garlic powder and black pepper.
Toss each fish finger in the flour and shake off any excess. Next, dip the fish fingers into the egg mixture and allow any extra egg liquid to drip back into the bowl. Then dip the fish fingers in the breadcrumbs, pressing down to make sure they are well coated.
Place your fish fingers in the fridge for 10 minutes to help the coating stick to the fish better. Now wash your hands thoroughly.
Spread out your fish fingers on the baking tray and drizzle or spray some oil over the top.
Bake in the oven for 10-12 minutes or until the crumbs are golden brown and the fish is cooked through. Turn the fish fingers over halfway with cooking tongs.
Recipe serves 3-4
Less than 30 mins preparation time
Less than 20 mins cooking time
- Always wash your hands before preparing food and cooking.
- Stale bread makes the best breadcrumbs and frozen bread is easier to turn into breadcrumbs.
- You may not use all of the coating, but having more will make it easier.
- Crushed cornflakes or cream crackers also make a good coating. Place them in a plastic bag. Then, smash up until fine, breaking up any big bits with your hands.