MilkMan Fish Fingers


  • 4 fish fillet, skinned and bones removed
  • vegetable oil
  • 2 eggs
  • 50 ml milk
  • 30g flour
  • Salt
  • Pepper
  • 120g breadcrumbs


  • Cut the fish into finger sizes sideways along the width of the fish.
  • Break the egg into a medium-size bowl, add the milk and mix well.
  • Put breadcrumbs to a separate bowl along with a pinch of salt and pepper.
  • Dip the fish into the flour and turn till it’s evenly covered. Pat off the excess flour.
  • Dip the fish into the milk and egg mix. Then place in the breadcrumb until both sides are covered.
  • Move onto a tray or plate and into the fridge until you are ready to cook.
  • Put some vegetable oil in a fryer
  • When the oil is hot, place the fish fingers in the fryer.
  • Serve with chips & salad and some light mayo to dip into.