Junior Fish Finger Sandwiches


  • For the Bread

  • For the Fish Fingers


We all know who the fussiest eaters in the house are… that’s right! The little people with tiny feet! But this fish finger sandwich recipe is one to get everyone excited about (at least until they’re bored to death of it).




For the Bread

Place all the ingredients for the bread in the bread pan as listed. Select the Whole Wheat Bake Rapid 3 hour programme, then size.


For the Fish Fingers

Heat oven on CONVECTION 180C.


Pour the beaten egg into a shallow dish.


Tip the breadcrumbs onto a plate. Mix the lemon zest into the breadcrumbs along with the oregano and some salt and pepper.


Brush a non-stick baking sheet with half the oil.


Dip the fish strips into the egg, then roll them in the breadcrumbs. Transfer to the baking sheet and bake for 20 mins until golden.


To Finish

Remove the bread from the breadmaker and slice into the perfect fishes using a fish cutter or, if you're brave enough, by hand.


Add your fish fingers and desired fillings between the bread and serve!


Junior Fish Finger Sandwiches

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Adjust Servings:
For the Bread
475 g Strong White Flour
1 ½ tsp Yeast
1 ½ tsp Sugar
25 g Butter
1 ¼ tsp Salt
340 ml Water
For the Fish Fingers
1 Egg beaten
85 g White Breadcrumbs made from day-old bread
1 Lemon Juiced and Zest
1 tsp Dried Oregano
1 tbsp Olive Oil
400 g Skinless white fish fillets sliced into 12 strips

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