This economical recipe is not only a great way to show kids that fish fingers don’t have to come out of a box but also allows you to teach them how bread is made too. Not to mention making an incredibly tasty lunch or tea!
- Pour the boiling water over the oats and allow to cool until lukewarm. Dissolve the dry yeast in the warm water and stir into the oats.
- Getting the kids involved, add the eggs, honey, oil, sugar, salt and finally the flour, mix well and then shape into a soft dough. Lightly dust a work surface with flour, turn the dough out onto it and knead for approximately 6 minutes until smooth and elastic. The children will love to do this!
- Place in a greased bowl and roll the dough around to ensure it’s completely greased. Cover and leave in a warm place for around 1 hour until it has doubled in size.
- Once it has doubled in size get the kids to help you knead for a further 5 minute before dividing into 14 pieces and shape into rolls.
- Preheat the oven to Gas Mark 5, 190°C, fan 170°C. Place the buns onto 2 greased baking trays. Cover and leave for another 30 minutes to rise until doubled in size again. Bake in the oven for 20-25 minutes.
- Once cooked remove from the oven, brush with butter and set aside on a wire rack.
- Cut the fish fillets into 2cm wide strips. Crack the egg into a bowl, add a drop of water and ask your little helpers to whisk them well.
- Moving to a separate bowl, the little ones can help out again by mixing the breadcrumbs with the dried parsley and add a pinch of salt.
- More fun for the kids! Coat the fish in the egg wash before rolling in the breadcrumbs.
- Once all the fish pieces are coated place on a baking tray and bake in a preheated oven at 180°C/Gas Mark 4 for 8-10 minutes.
- Meanwhile, grill the bacon on both sides until it is nice and crispy.
- To serve, cut the baps in half and spread the mayonnaise on one half. Divide the tomato, bacon, lettuce and fish fingers across the baps. Serve.
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