Tiny Table Cooks… Mimi’s Bowl Fish Fingers

Welcome to Tiny Table Cooks… – a failsafe stash of recipes set to keep you and your family fed whilst we all stay snug indoors over these somewhat uncertain times. We’ve teamed up with some of the country’s best cooks, bakers and foodies to bring you some tasty inspo, store cupboard saviours and freezable feasts.

Miriam is the founder of Mimi’s Bowl. She cooks modern baby and toddler recipes from her home in West London. Mum to Mimi and George, she shares her honest view of cooking at home, whilst sharing tips, recipes and ideas. She is on a mission is to end, what she calls; “babyfood panic”. Miriam shares daily what they eat at home via her Instagram feed. She is well worth a follow for parent-friendly recipes and ideas.

Mimi’s Bowl Fish Fingers

A few words from Miriam… These homemade fish fingers are the perfect freezer standby, when you need a healthy meal quickly. I bake them in the oven straight from frozen and serve alongside something simple such as sweet potato chips. The benefit of making fish fingers is you know the quality of the fish you are using. If you want to try making your own: here is what you need to do. 

Ingredients
360g organic fish fillets, skin removed and pin-boned (3-4 fillets depending on size)
90g wholemeal bread
30g Parmesan
1 tablespoon olive oil
1-2 free range eggs
Freshly ground black pepper

Method
1. Preheat the oven to 180°C. Prep the fish: cut the fish fillets into 30g fish fingers, here I am using salmon. 

2. To make the assembly line:
2.1. Blitz the bread, Parmesan & olive oil in blender, then spread the breadcrumb mix out on a large tray
2.2.Take a second tray and crack the eggs into it, lightly beat and add x2 grinds of black pepper
2.3. To make the fish fingers, take a piece of fish: coat in the egg mix and then coat in the breadcrumb mix
2.4. Set aside and repeat the process with each piece of fish. 

3. If freezing ~ take a lined tray and line up the fish fingers (so they aren’t touching), wrap the tray tightly in cling film. Place in the freezer for 1-2 hours, or solid to touch. Then take the semi-frozen fish fingers and place them in a zip lock bag, label and date. (This method means they remain separate pieces when frozen).

4. If cooking ~ place the fish on a lined baking tray and cook in the oven for 15-20 mins until cooked through (5-10 minds longer from frozen). Remove, drain on kitchen paper and serve. 

We’d love to see your dish snaps – upload to Instagram and tag @tinytableofficial alongside the hashtag #tinytablecooks

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