Crunchy fish fingers

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Crunchy fish fingers
Makes about 15
Recipe from:
Thermomix Cooking For Your Baby & Toddler

I’m not much of a betting person, but I’m willing to lay down a little wager that even the fussiest eater will be willing to give these fish fingers a go. If your child is not usually keen on fish, the irresistible golden crunch will convert him in no time.

Freeze any uncooked leftovers and they’ll be ready to pop in a frying pan for a quick, easy lunch or dinner on another day.

This recipe is for Thermomix users, but you can achieve a similar result in a food processor.


  • 30 g Parmesan cheese, roughly chopped
  • 100 g cornflakes (see Tip)
  • 400 g boneless, skinless fish fillets
  • 1 tablespoon fresh parsley leaves
  • 1 tablespoon quality tomato sauce
  • 3 tablespoons plain flour
  • 2 eggs, lightly beaten
  • oil, for shallow frying


  1. Place cheese and cornflakes into mixing bowl and chop 10 sec/speed 8 or until mixture is blended into a fine crumb. Set aside.
  2. Place fish, parsley and tomato sauce into mixing bowl and blend 10 sec/speed 8 until smooth. Shape heaped tablespoons of the mixture into log shapes. Set aside.
  3. Place flour on a plate, place eggs in a shallow bowl and place reserved crumb mixture in a shallow bowl. Dust fish fingers in flour, dip into egg, then coat in crumb mixture. Refrigerate until required.
  4. Heat oil in a frying pan and fry fish fingers for about 6 – 8 minutes, turning occasionally, until golden brown on all sides and cooked through.


When buying cornflakes, go for a high-quality brand that’s free from artificial colours, flavours and other additives.