Smoked Haddock Big Cheesy Fish Fingers

Prep time: 10 minutes
Cooking time: 20 minutes
Serves: 6

  1. Place the fish in a pan and cover with milk, gently cook until easily pierced with a toothpick and flaky.
  2. Remove from milk, if necessary remove skin and check for bones. Gently flake fish.
  3. In a large bowl put the mash potato, fish, broccoli, peas, Cheddar & Mozzarella cheese and egg and some pepper.
  4. Gently combine, I find this is easier to do using your hands or the kids can do it.  Try not to break up the fish flakes if possible too much.
  5. Take a sausage size lump and shape into a fish finger shape usually about twice the thickness of a normal fish finger. Place onto plate and repeat you should get between 10 & 12 good sized portions.  If you want to make them into fish cakes please do just the children have always made them this shape in our house.
  6. Place in fridge preferably for at least 30 minutes although if careful you can do the next bit straight away.
  7. Get one bowl with some flour. One bowl with x3 beaten egg. One bowl with the Panko breadcrumbs.
  8. Take one the fish fingers roll into the flour then into the egg and then into the breadcrumbs place on a clean plate.  This is messy kids love it.
  9. Once all the Fish Fingers are breadcrumbed place in oven on an oiled tray, drizzle with oil and bake for 20 minutes at 220 Gas Mark 6 until golden brown.
  10. Serve straight away.


  • 250gm Mashed Potato
  • 500gm Alfred Enderby Smoked Haddock
  • 150gm Broccoli cooked and chopped use stalks as well
  • 150gm Frozen Peas Cooked
  • 100gm Strong Grated Cheddar
  • 100gm Ready Grated Mozzarella
  • Black Pepper
  • 1 large egg

To Breadcrumb

  • 100g Flour
  • 3 Eggs
  • 100g Pack of Panko Breadcrumbs

Recipe courtesy of