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Cornflake Coated Fish Fingers



Serves 4

Use any fish which is high in Omega-3 oils like mackerel, haddock, salmon or tuna




2 deboned/deskinned fillets of hake – defrosted

1 Cup of Cornflakes – crushed

1 Egg - beaten

½ cup milk



  1. Cut the fillets into strips aiming to keep their ‘form’

  2. Dip the fish into the milk, then the egg and then the plate of crumbs.

  3. Heat a small amount of coconut oil in a pan until hot.

  4. Fry the strips in the oil, until golden and the fish flakes. Serve warm with chips and peas



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