A tasty meal for toddlers, this dish of salmon fish fingers with chunky chips is also rich in omega-3
Prep:10 mins
Makes 12 fish fingers (4 toddler portions of 3 fish fingers each)
2 potatoes cut into wedges (see tip below)2 tbsp oil1 large egg, beaten100g breadcrumbs, made from day-old bread½ tsp sweet smoked paprika4 salmon fillets (go for the thick ones), each cut into 3 stripsdrizzle of oilfavourite vegetables, to serve
STEP 1Heat oven to 200C/180C fan/gas 6. Put the potato wedges on the baking sheet. Drizzle over 1 tbsp oil and toss the potatoes in it. Season lightly or leave it out altogether for young children. Cook in the oven for 20 mins, turning them halfway through.STEP 2Meanwhile, put the beaten egg into a shallow bowl. Tip the breadcrumbs onto a plate. Mix the sweet smoked paprika into the breadcrumbs along with a little seasoning if you like.STEP 3Brush a non-stick baking sheet with the remaining oil. Dip the fish strips into the egg, then coat them with the breadcrumbs. Transfer to the baking sheet. Bake for 25 mins until golden. The fish fingers are very delicate so lift them carefully off the tray with a spatula. Serve with their favourite vegetables and the chunky chips. You can open freeze the fish fingers on a baking tray, then once frozen transfer to a freezer bag. Cook from frozen at 200C/180C fan/gas 6 for 20 – 25 mins until crisp and cooked all the way through.
