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Oaty fish fingers recipe

5 ratings

The whole family will love this fresh spin on fish fingers, coated with Quaker Oats and seasoned with parsley, lemon zest and sesame seeds for extra crunch. Serve with greens for an easy dinner. See method

Serves 4
10 mins to prepare and 12 mins to cook
248 calories / serving
Dairy-free

Ingredients

1 egg, beaten
25g breadcrumbs
50g Quaker Rolled Oats
2 tbsp sesame seeds
1 lemon, zest only, finely grated
2 tbsp fresh parsley leaves, finely chopped
½ tbsp sunflower oil, for greasing
2 x 280g packs Tesco Finest cod fillets, cut into 12 strips

Perfect with:

Quaker Rolled Oats
Brimming with possibilities, you can use oats in sweet and savoury cooking.

Shop ingredients

If you don't have cod, try using another white fish

Each serving contains

Energy
1045kj
248kcal 12%
Fat
9g 13%
Saturates
2g 8%
Sugars
1g 1%
Salt
1.5g 25%

of the reference intake
Carbohydrate 13.2g Protein 28.9g Fibre 1.3g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Put the beaten egg in a bowl and season. Into another bowl, combine the breadcrumbs, oats, sesame seeds, lemon zest and parsley. Season.
Grease a large baking tray with the oil. Pat the cod strips dry and dip in the egg then the oat mix until well coated. Transfer to the prepared tray, spacing the strips slightly apart.
Bake for 12 mins, turning halfway, until the fish flakes to the touch and is crisp and golden. These are great served with potato wedges and steamed vegetables.

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