Frozen Fish, page 2

Fish fingers are strips of white fish, usually cod, pollock or hake fillet, coated in breadcrumbs or batter and frozen. They are one of the simplest ways to get fish on the table for children, and a staple of the British freezer since the 1950s. Value packs use minced fish fillet, while premium ones use whole fillet pieces, so check the fish content on the pack when comparing.

Look at the species and the percentage of fish, the coating, and the number in the pack. Many packs carry the blue MSC label to show the fish comes from a certified sustainable fishery. Read the allergen box: fish fingers contain fish and wheat.

Cook from frozen. Bake on a tray in a hot oven or in an air fryer, turning halfway, or grill or shallow fry until the coating is crisp and golden and the fish is piping hot in the centre. Serve with chips and peas, wrap in a soft roll with lettuce and mayonnaise, or give them a desi twist with a squeeze of lemon and a pinch of chaat masala. Keep frozen at -18°C and do not refreeze once thawed. For more fish from the cupboard, see tinned fish and Maldive fish, and for chicken from the freezer, browse frozen chicken and kebabs.