Fish fingers with an Asian twist = four clean plates!

This week I’m going through my fave recipes from the July issue of Good Good Magazine. First up an Asian twist on the kid friendly supper of fish fingers.

Sam isn’t the biggest fan of fish fingers and tends to either leave them or at best just eat the fish if I cut it out for him.

So this recipe caught my eye because the chunky fish is encased in the lightest of coatings.

It also looked pretty rapid to prepare and cook. Good Food hadn’t factored in Arlo the ankle bighter though.

I tried putting him in his highchair and feeding him cubes of cheese while I tried to cut up and coat the haddock. But the excrutiating bleating if there was even a 3 second interval between the next batch of cheese arriving in front of him didn’t leave me with much room to manouver.

So I decided to wait for Matthew to come home before finishing the prep.

Anyway it was worth it – what a magnificent meal and the boys ate the lot. Yes, even Sam! This is definitely a keeper!!!

Crisp spiced fish fingers

(serves 2) prep 10 mins, cook 15 mins

300g chunky haddock fillet
2 tsp cornflour
2 tsp polenta
3 tbsp sunflower oil
1/2 red chilli, finely sliced
12 basil leaves, torn, plus a few extra leaves to serve
3 tbsp soy sauce
Juice 1/2 lime, plus lime wedges to serve
100g Thai fragrant rice

Cut the fish into pieces approx 5 x 10cm. Pat dry with kitchen towel. Mix the cornflour and polenta on a plate and season with salt and pepper. Add the haddock and turn to coat in the mixture.

Heat 2 tbsp of the oil in a large frying pan and add the haddock fingers. Cook for 5-8 mins, turning occasionally. Remove from the pan and drain on kitchen paper. Keep warm.

Wipe out the pan with kitchen towel. Return to heat and add the remaining oil. Add the chilli and cook for 1 min, then remove from the heat and add the basil, soy and lime juice.

Cook the rice for 10-12 mins, until tender. Drain well and serve with the haddock fingers, spicy sauce, lime wedges and a few basil leaves.


I just added 200g extra fish for the littlies and doubled the coating quantity.

I didn’t give them the sauce so kept the amounts the same.

Instead of cooking rice, (badly as I’m prone to do) I purchased some of those fantastic flavoured pouches that just need two minutes in the microwave. Really fragrant and reduced my stress levels greatly. Winner!


About Katie Bryson

Katie Bryson is a freelance food writer and blogger. She left a career in online news at the BBC to immerse herself in the culinary world, taking in courses at Leiths School of Food and Wine and an internship at Waitrose along the way. Her family food blog is bursting with recipes and tips for feeding hungry families that’ll help inspire all those frazzled parents out there wondering what on earth to cook for tea!
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