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Fish Fingers for baby

Fish Fingers (baked and family friendly)

Catalina T
These yummy baked Fish Fingers are much tastier and healthier than fried store-bought ones. A perfect snack or meal for the whole family!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course dinner, lunch, snacks
Cuisine British, Western
Servings 4 Servings
Calories 316 kcal

Ingredients
 
 

For the breadcrumbs

  • 3 slices day old multigrain or wholewheat bread (NOTE 1)
  • 1 tbsp mild or light olive oil
  • 1 tsp sweet paprika (NOTE 2)
  • ¼ tsp salt (omit for babies under 12 months)
  • 1 tbsp finely chopped flat-leaf parsley

For the fish

  • 500 gm firm white fish fillets (bones and skin removed) (NOTE 3)
  • 1 large egg
  • 1 tbsp whole egg mayonnaise
  • 1 tsp garlic powder
  • 2 tbsp plain flour
  • ½ tsp salt (omit for babies under 12 months)
  • ¼ tsp ground black pepper (omit for babies under 12 months)
  • oil spray

Instructions
 

  • Preheat oven to 220°C (430°F) or 200°C (390°F) for fan-forced ovens.
    Roughly break up the bread and whizz it in a food processor until crumbs forms. Add in the olive oil, parsley, paprika and salt then whizz again for 10 seconds or until combined.
    making the crumbs
  • Spray a large baking tray with oil, then sprinkle the breadcrumbs mixture on the tray. Bake for 3 minutes. Use a spatula to loosen the crumbs and set them aside to cool on the tray.
  • Slice the fish roughly into 10cm (4in) in length and 1.5cm (0.6in) thick. In a large bowl, whisk flour, egg, mayonnaise, garlic powder, salt and pepper. Add in the fish and mix gently to coat the fish pieces.
    Fish Fingers for baby
  • Cover the fish pieces in the breadcrumbs. Spray a separate large tray with oil, then place the crumbed fish on it in a single layer, then spray the fish with oil spray. Bake the Fish Fingers for 15 minutes.
    Fish Fingers for baby

Notes

(NOTE 1) Bread - I used day-old multigrain bread to sneak some goodness into our toddler's diet. Wholemeal or regular white bread would also work.
(NOTE 2) Sweet paprika is very mild in flavour and is not spicy. This is a good way to expose your little one to new flavours. However, you could omit paprika if you wish. The paprika also gives the breadcrumbs a beautiful golden colour.
(NOTE 3) Fish fillets - If you're planning to share or make these fish fingers for a baby or toddler, choose firm white fish that is low in mercury. Also, get your fishmonger to remove any bones and skin from the fish. It's also best to double-check if they did this correctly when you get home. I used Snapper fillets but you could use any low-mercury fish. According to the NSW Government's website Bream, Mullet, Trevally and Mackerel are low in mercury. Flounder, Haddock, Perch, Pollock and Whiting are also low in mercury as advised by the FDA's website.
Leftovers - Allow the Fish Fingers to cool completely at room temperature, then transfer them into a sealed container and store them in the fridge for up to 3 days. When frozen they'll keep for 2 to 3 months.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.

Nutrition

Serving: 1servingCalories: 316kcalCarbohydrates: 13gProtein: 30gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 110mgSodium: 637mgPotassium: 480mgFiber: 2gSugar: 1gVitamin A: 402IUVitamin C: 1mgCalcium: 59mgIron: 2mg