Fish Fingers With Coleslaw Recipe

Name: Fish Fingers With Coleslaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE COLESLAW; 4 oz red cabbage, finely shredded; 3 oz savoy cabbage, finely shredded; 1 None medium carrot, grated; 2 tbsp roughly chopped fresh flat-leaf parsley leaves; 1 None spring onion, thinly sliced; 2 tbsp mayonnaise; 1 tbsp sour cream; 1 tbsp white wine vinegar; None None FOR THE FISH FINGERS; 2 1/4 lb white fish fillets, skin and bones removed, roughly chopped; 2 tbsp roughly chopped fresh chives; 2 None large egg whites; 1 1/4 cups dried breadcrumbs; 2 tbsp olive oil

Servings: persons

None None FOR THE COLESLAW
4 oz red cabbage, finely shredded
3 oz savoy cabbage, finely shredded
1 None medium carrot, grated
2 tbsp roughly chopped fresh flat-leaf parsley leaves
1 None spring onion, thinly sliced
2 tbsp mayonnaise
1 tbsp sour cream
1 tbsp white wine vinegar
None None FOR THE FISH FINGERS
2 1/4 lb white fish fillets, skin and bones removed, roughly chopped
2 tbsp roughly chopped fresh chives
2 None large egg whites
1 1/4 cups dried breadcrumbs
2 tbsp olive oil

1
To make the coleslaw, combine all ingredients in a large bowl. Set aside to marinate.
2
Grease an 8x12 inch baking dish. To make the fish fingers, blend or process fish and chives until smooth. Press mixture evenly into dish and chill until set. Once set, turn out onto a baking tray lined with parchment paper. Cut into 8 slices then cut each slice in 1/2 to make 16 fish fingers.
3
In a shallow bowl, whisk egg whites lightly. Place breadcrumbs in a separate shallow bowl. Dip fish fingers into egg whites then in breadcrumbs to coat.
4
In a large frying pan, heat oil over medium-high heat. Cook fish fingers, in batches, for 3 mins, or until lightly browned and cooked through. Drain on paper towels. Season and serve with coleslaw.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: None None FOR THE COLESLAW, 4 oz red cabbage, finely shredded, 3 oz savoy cabbage, finely shredded, 1 None medium carrot, grated, and more.

Yes, Fish Fingers With Coleslaw falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Fingers With Coleslaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions