Lemon fish fingers
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Serves:     people
Notes from Anna

A fast fish supper that's also good for you.
Make a bigger batch and freeze the fish fingers at the end of stage 3 for up to 2 months. They can be grilled straight from frozen. Grill under a hot grill for 5-7 minutes on each side until golden.



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  1. Wash the fish and pat dry with kitchen paper. Cut each fillet into 3 wide fingers.
  2. Break the egg into a bowl and beat lightly with a fork. Grate the zest from the lemon. Crush the peppercorns coarsely. Put the flour on to a plate and season it with a pinch of salt, add the lemon zest, peppercorns and mix together.
  3. Coat each piece of fish with flour, dusting off any excess. Dip the floured fish into the egg . Then roll the fish pieces into the flour mix again.
  4. Warm the oil in a frying pan. Add the fish fingers and fry for 3 minutes on each side.
  5. Serve with lemon wedges.

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