Fish fingers with coleslaw

Whip up these tasty fish fingers with fresh, whole ingredients and pop them on a little pile of crisp colourful coleslaw and dig in. The kids will love you for it and you'll tick off a good portion of your five-a-day and fish intake.

  • 25 mins cooking
  • Serves 4
  • Print


Fish fingers with coleslaw
  • 1 kilogram white fish fillets, skin and bones removed, coarsely chopped
  • 2 tablespoon coarsely chopped fresh chives
  • 2 egg whites
  • 1 1/4 cup (125 grams) packaged breadcrumbs
  • 2 tablespoon olive oil
  • 1 1/2 cup (120 grams) finely shredded red cabbage
  • 1 cup (80 grams) finely shredded savoy cabbage
  • 1 medium carrot, coarsely grated
  • 2 tablespoon coarsely chopped fresh flat-leaf parsley
  • 1 green onion, thinly sliced
  • 2 tablespoon mayonnaise
  • 1 tablespoon sour cream
  • 1 tablespoon white wine vinegar


Fish fingers with coleslaw
  • 1
    Make coleslaw.
  • 2
    Grease 20cm x 30cm rectangular pan.
  • 3
    Blend or process fish and chives until smooth. Press mixture evenly into pan, turn out onto a baking-paper-lined tray; cut into eight 20cm slices; cut each slice in half to make 16 fish fingers.
  • 4
    In a medium shallow bow whisk egg whites lightly; in another medium shallow bowl, place breadcrumbs. Dip fish fingers into egg whites, then in breadcrumbs to coat. In a large frying pan, heat oil over medium-high heat; cook fish fingers, in batches, 3 minutes or until browned lightly and cooked through. Drain on absorbent paper. Cut fish fingers into bite-sized pieces for toddlers.
  • 5
    Serve fish fingers with coleslaw; season to taste.
  • 6
    In a large bowl, combine ingredients.

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