Marcello Tully’s Rice Krispie fish fingers recipe
Ingredients
For the fish
- 1kg cod, 4 fillets
For the coating
- 45g rice krispies
- 1 egg
- 2tbsp plain flour
- ½tsp smoked paprika
- 2tbsp sunflower oil
- 1 pinch black pepper
Each serving contains
- Energy
- 1470kJ 337.0kcal
- Fat
- 9g
- Saturates
- 1g
- Salt
- 0.6g
- Sugars
- 1g
of the Reference intake
Carbohydrate 15.7gProtein 49.0gFibre 0.7g
Method
- To make the Rice Krispie fish fingers, cut the fish into finger-sized portions and set aside.
- Place the rice krispies in a large bowl.
- In a separate bowl, beat the egg to make egg wash – this is a fun thing to do for kids of all ages.
- In another large bowl or plate, pour in the flour and season with paprika.
- Coat the fish in the flour mix, shake to remove excess. Dip into the beaten egg and then coat in the Rice Krispie/sesame seed mix. Repeat until each piece of fish is coated – time for the kids to get their hands mucky!
- Heat the oil in a frying pan over a medium heat. Once hot, add the fish fingers in batches and fry for 11/2–2 minutes on each side, or until golden and cooked through.
- Remove the fish from the pan and place on a plate covered with kitchen paper to absorb any excess oil.
- See more Easy recipes for kids
