1980s Posh Fish Fingers


Preheat the oven to Gas Mark 6 / 200°C / 180°C fan.

Make the breadcrumbs. Tear the bread into pieces and place in a food processor. You can add flavourings such as lemon zest, chopped parsley, or smoked paprika, too. 

Process into breadcrumbs.

Cut the fish across the grain into 2.5 cm / 1” strips. 

Take 3 wide shallow bowls or deep plates. Use the first for the seasoned flour adding a pinch of salt and some freshly milled black pepper and mixing. 

Use the second for beaten egg, and the third for the breadcrumbs.

Line a baking sheet with lightly oiled foil.

Take each strip in turn. Lightly coat first in the seasoned flour, then dip in the beaten egg, then coat with the breadcrumbs, shaking off the excess each time. 

Place on the baking sheet. (A tip here: Use 1 hand for the flour and breadcrumbs, the other for the egg. Otherwise it’ll get very messy!) This is something the kids can get involved in. Do make sure everyone washes their hands thoroughly after handling the raw fish and egg.

Bake for around 10 minutes until the fish is cooked and the breadcrumbs are crisp and golden. 

Alternatively shallow fry the fish fingers in oil or butter and oil (butter on its own will burn) for 3 minutes on each side or until the fish is cooked and the breadcrumb coating is crisp and golden. Don’t be tempted to keep turning the fish fingers as they will fall apart! 

Serve with homemade potato wedges, tossed in rapeseed oil and baked for around 30 - 40 minutes (turn them to ensure even cooking), peas or a green salad, and tartare sauce. You can make your own version of tartare sauce by mixing shop-bought mayonnaise with tiny capers and chopped gherkins.

The fish fingers can be made in advance and frozen. 

They can then cooked from frozen at Gas Mark 6 / 200°C / 180°C fan for 20 -25 mins.

Note: It is not possible to be totally precise about the cooking time as this will also depend on the thickness of the fish and the width and length of the strips.


Prep time: 10 mins

Cook time: 20 mins

Serves: 4

  • 450g white fish or salmon fillets

  • 5tbsp plain white flour

  • Salt to season

  • Black pepper to season

  • 2 free-range eggs, beaten

  • 3 slices of day-old bread, white or wholemeal