Panko Fish Fingers w/ Pickle Aioli & Lemon Rocket Salad


Errrr, I can only assume that when the doctor ordered you to eat more fish, he wasn’t referring to the deep fried kind. lol. Here’s a great little recipe which requires only a little more effort than going to the local fish n chip shop.

This recipe takes the humble fish finger and elevates it to legendary status. Where possible, try to buy the freshest fish possible. If you don’t have a reliable fish monger, then definitely go for the frozen variety.

Even though these fish fingers are baked, rather than fried, they are delicious!!

What you will need: 

250 grams of white fish sliced

1 cup panko break crumbs

1/2 cup grated Parmesan

1/2 cup finely chopped parsley

1 beaten egg

1 cup plain flour

Salt & Pepper to season


100 grams baby rocket

1/2 lemon juice

Shaving of parmesan

Salt & Pepper to season

Home made aioli: 

2 gherkin pickles, diced

2 tbs egg mayo

1 tbs chopped dill

1 tbs lemon juice

Pepper to season.

How to prepare:

Preheat the grill on high.

Lay a flat baking tray with baking paper.

Slice the fish into fingers and season lightly with with salt and pepper. (Remember, the parmesan will add salt to the dish too.)


Whisk the egg. Add the chopped parsley.

Place the flour on a flat plate. Set aside.

Combine the panko crumbs and the grated parmesan cheese in another flat plate. Set aside.


Working with one or two pieces of fish at a time, completely coat each fish fillet in the flour, followed by the egg and lastly, the panko crumb.

Set onto the baking tray.


Place under a hot grill and cook until the panko crumbs have browned. Flip over and cook for a further 2 minutes.


To make the aioli, combine the mayo, gherkin, doll, lemon and pepper in a bowl.

To serve, place the rocket and parmesan flakes on a large flat plate. Top with the cooked fish fingers. Drizzle with the lemon juice. Bon appetit!!


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