Marcello Tully’s Rice Krispie fish fingers recipe

  • Serves 4
  • 50mins to prepare, 10-15mins to cook
  • 337 calories / serving
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MTU039 gbcs david griffen 1257 (h)

To make the Rice Krispie fish fingers, cut the fish into finger-sized portions and set aside.

Place the rice krispies in a large bowl. 

In a separate bowl, beat the egg to make egg wash – this is a fun thing to do for kids of all ages.

In another large bowl or plate, pour in the flour and season with paprika.

Coat the fish in the flour mix, shake to remove excess. Dip into the beaten egg and then coat in the Rice Krispie/sesame seed mix. Repeat until each piece of fish is coated – time for the kids to get their hands mucky!  

Heat the oil in a frying pan over a medium heat. Once hot, add the fish fingers in batches and fry for 11/2–2 minutes on each side, or until golden and cooked through.

Remove the fish from the pan and place on a plate covered with kitchen paper to absorb any excess oil.

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  • Ingredients

  • For the fish

  • 1kg cod, 4 fillets
  • For the coating

  • 45g rice krispies
  • 1 egg
  • 2tbsp plain flour
  • ½tsp smoked paprika
  • 2tbsp sunflower oil
  • 1 pinch black pepper
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  • Energy 1471kj 337kcal 17%
  • Fat 9.1g 13%
  • Saturates 1.4g 7%
  • Sugars 1.3g 1%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 15.7g Protein 49g Fibre 0.7g

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