Crunchy Plaice Fish Fingers

You'll be licking your fingers clean after cooking up these tasty plaice fish fingers.

Preheat the oven to 200C or gas mark 6. 

Grease or line a baking tray. 

Cut the fish into little finger-sized pieces. Cover and put in the fridge. 

Place the corn flakes, Parmesan and paprika into the small plastic bag. Press everything together to crush the flakes into crumbs. Pour onto a plate. 

Beat the egg in a shallow bowl. Spread the flour on a plate. 

Toss each piece of fish in the flour. Then dunk in the egg and roll in the crumbs. Sit on a baking sheet and continue with remaining fish. 

Cook the plaice fingers for 10-15 minutes, until golden. 

To make the dip, mix all of the ingredients together in a small bowl. Serve with the plaice fingers. 


Makes 8-10 fingers


225g plaice fillets, skinned 

45g corn flakes 

2 x 15ml spoons grated Parmesan 

1/2 x 5ml spoon paprika 

1 egg 

2 x 15ml spoons plain flour 


For the spicy tomato dip: 

2 x 15ml spoons low-fat mayonnaise 

2 x 15ml spoons plain yogurt 

2 x 15ml spoons tomato ketchup 

Dash Worcestershire sauce 



Try different fish, such as coley or haddock. 

Use breadcrumbs, rather than cornflakes. 

Add dried herbs to the crumb mixture. 

Share this article