Barry the Fish with Fingers: A laugh-out-loud picture book from the creators of Supertato!

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For a side, try making a simple salad or some roasted vegetables. You could also serve some mashed potatoes, boiled rice, or even some French fries. If you’re feeling adventurous, why not whip up some homemade potato wedges? The options are endless! Brioche is an ideal choice for this sandwich because of its soft texture and subtle sweetness, which pairs exceptionally well with the tangy tartar sauce. The possibilities are truly endless, from salads and sauces to vegetables, condiments, and even some creative alternatives. With some thoughtfulness and creativity in curating your side dishes, you can make a meal out of fish fingers that will leave everyone satisfied and eager for more.

You might also love fish fingers alongside our EPIC cheesy pull apart bread! Great combo! More Easy Dinner Ideas To Make Slice the bread rolls horizontally and toast the cut sides in a medium-hot frying pan until lightly golden and toasty. No need to butter them.

If you’ve tried these options for what to serve with fish fingers or you have some extra inspiration of your own, do leave a comment below and share your thoughts. Process shots: add butter to pan (photo 1), melt (photo 2), add breadcrumbs (photo 3), toast until golden (photo 4). Alternatively, you can make your own fish fingers, or use these crispy fish goujons for something a little more solid and meaty.

Veggie rice is a wonderful way to use up any leftovers you have in the fridge, including carrots, peppers, mushrooms, sweetcorn, and peas.

Puffy, the puffer fish, blows bubbles. Think of different words to describe bubbles. You might try blowing bubbles to help you think of some new vocabulary. You’ll want to bake them at a fairly high temp, just so the breading gets a chance to crisp up before the fish dries out.

These Homemade Fish Fingers are ultra crispy and super easy to make. Plus, they’re baked – not fried! GHERKE: Well, if you just look at the bones, it's really hard to say, oh, this looks like a wrist or, oh, these look like digits. Once you’ve diced your fish into wedges, you’ll want to pat them dry, then dredge through flour, egg and the toasted breadcrumbs. I like to sneak some parmesan in to the breadcrumbs, just for an extra punch of savoury flavour AND for a little extra crispiness too. I also season the flour and breadcrumbs with a little paprika, onion & garlic powder and salt & white pepper. Mix together the curry powder and salt for the fish fingers and then sprinkle it over the fish fingers.Virtually any fish fillets will work here except leanfish that dries out easily, such as swordfish, kingfish, bonito and tuna.