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Fish fingers

How to get your kids to love fish!

30 minutes 4 portions Print


  • 300 g whiting fillet or another firm white fish
  • 50 g flour
  • salt and pepper
  • 50 g bread crumbs
  • 1 egg
  • 2 slices spice cake, dried and finely ground
  • ½ celeriac
  • 4 potatoes
  • a dash of nutmeg

You can find this, and many other recipes and fun facts in the book ‘150 different takes on soft gingerbread’.

Step 1

Slice the whiting fillet into 2 by 6 cm fish sticks.

Step 2

Combine flour with salt and pepper in one deep dish.

Step 3

Beat the egg in a second deep dish.

Step 4

Combine the breadcrumbs with the finely ground spice cake in a third deep dish.

Step 5

Pat the fish dry with paper towels. Dredge the fish sticks through the flour, the egg mixture and the breadcrumbs.

Step 6

Pre-heat frying oil in a deep pot or pan and fry the home-made fish sticks carefully until they are a nice golden-brown.

Step 7

Drain on paper towels.

Step 8

Meanwhile, boil the celeriac until it’s soft, and put the potatoes on to boil.

Combine the potatoes and celeriac when they are tender.

Puree the mixture and season with nutmeg.

Step 9

Serve the celeriac mash with the fish sticks, with a delicious tartar sauce.

Find your own favourite, but

we advise these spice cakes for this recipe

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