I found that if I get the kids involved in the cooking they would often be more receptive to eating different foods, also if we made things that looked like something easily identifiable. These smoked Haddock Fish Fingers really got them excited about eating fish, we often had some very bizarre shapes but it didn’t matter, they still tasted the same!
I love to eat these with some very fresh poached eggs, but my kids in the past enjoyed them with baked beans. Alternatively, they can also be served with salad or peas,
Place the fish in a pan and cover with milk, gently cook until easily pierced with a toothpick and flaky.
Remove from milk, if necessary remove skin and check for bones. Gently flake fish.
In a large bowl put the mash potato, fish, broccoli, peas, Cheddar & Mozzarella cheese and egg and some pepper.
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.
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.
Place in fridge preferably for at least 30 minutes although if careful you can do the next bit straight away.
Get one bowl with some flour. One bowl with x3 beaten egg. One bowl with the Panko breadcrumbs.
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.
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.