Panko-Crusted Fish Fingers

Name: Panko-Crusted Fish Fingers
Prep time: 10 min
Cook time: 15 min
Yield: 3 servings
Ingredients: 60g Cod; 2 tbsp Panko; 1 Egg

10–12 monthsFinger Food

AllergensEggsWheatFish

Prep10m

Cook15m

Servings3

Tender cod strips coated in a light panko crust and baked until golden. A crunchy finger food rich in omega-3.

Ingredients

Cod60g

Panko2 tbsp

Egg1

1Cut cod (60g) into finger-length strips and pat dry.
2Dip each strip in beaten egg (1), then coat evenly with panko (2 tbsp).
3Place on a lined baking tray and bake at 180C/350F for 12-15 minutes until golden and cooked through.
4Cool slightly and check for any remaining bones before serving.
5Serve at a safe temperature.

Cook Eggs Thoroughly

Eggs must be fully cooked (no runny yolks or whites) when served to infants and young children to prevent Salmonella infection.

Check Fish for Bones

Carefully check all fish for bones before serving to infants and young children. Even "boneless" fillets may contain small pin bones.