This spicy fish sticks recipe has a dash of curry powder in the crumb. It's perfect for when you start to introduce your family to more exciting foods. It all looks familiar but has great new flavours to explore.
Course: Lunch and quick cook meals
Keyword: baked fish fingers, curried fish fingers, healthy fish fingers, spicy fish sticks
Preheat the oven to 200C (400F), 180C fan, Gas Mark 6.
Slice the cod into 2cm (¾in) thick fingers.
Set up 3 bowls: the first containing the flour, the second the egg and the third the breadcrumbs. In a small dish, mix the pepper, garlic granules and spices together, then stir half into the flour and half into the breadcrumbs.
Dip a fish piece into the flour to lightly cover. Shake off the excess, then dip into the egg to coat, then into the breadcrumbs to cover. Repeat with every piece of fish, placing on an oiled baking tray as you go. Spritz all over with oil spray.
Bake for 12–14 minutes until just golden (break one open to check the fish is cooked through).
- If your family are keen on spice, try upping the cumin level and adding a little chilli powder for a more pronounced kick. - Once you’ve got the hang of the crumbing method, you can flavour the crumbs to your liking. How about a lemon and herb crumb for breaded chicken goujons?