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–+ servings
A stack of fish fingers surrounded by fresh herbs and lemon slices.

Easy Fried Cornflake Fish Fingers - With Cod Loin

5 from 6 votes
Easy to make and suitable for beginners, try making your own Cornflake fish fingers with cod loin for a posher, more grown-up version of this classic children's meal. Freezer-friendly and suitable for the whole family to enjoy.
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Course: Main Course
Cuisine: British
Prep Time: 25 minutes
Cook Time: 10 minutes
Marinating time: 20 minutes
Total Time: 55 minutes
Servings: 4
Calories: 277kcal
Author: Rebecca Foxley

Ingredients
 
 

  • 400 g Skinless Boneless Cod Loin
  • 3 tbsp Lemon Juice
  • 1 tbsp Lemon Zest
  • 3 Slices of Bread, Slightly Stale
  • 50 g Cornflakes
  • 1 tbsp Fresh Parsley Leaves, chopped
  • 1 tsp Sea Salt
  • 1 tsp Black Pepper
  • 80 g Plain Flour
  • 1 Egg
  • Oil, for frying

Instructions

  • Cut the cod loin into finger-length pieces, roughly the size of traditional fish fingers. Place the cod pieces into a bowl and pour the lemon juice over them. Cover the bowl with clingfilm and refrigerate for 20 minutes to marinate.
  • While the fish marinates, prepare the coating. Tear the slightly stale bread into pieces and add them to a food processor. Add the cornflakes, lemon zest, chopped parsley, sea salt, and black pepper. Blend until the mixture forms fine crumbs.
  • Set up a breading station with three shallow bowls. Fill one bowl with plain flour (you can add a little seasoning or salt and pepper to the flour mixture if you like), beat the egg in the second bowl, and pour the cornflake mixture into the third bowl.
  • Remove the cod pieces from the fridge. Working with one piece at a time, pat dry the fish with paper towels to remove any excess moisture. Coat each cod finger in flour, shaking off any excess. Then dip the floured fish into the beaten egg, allowing the excess to drip off. Finally, coat the fish in the cornflake mixture, pressing gently to ensure the crumbs stick evenly.
  • Heat oil in a large frying pan over medium heat. The oil should be hot but not smoking.
  • Once the oil is ready, add the cornflake-coated cod fingers to the pan in a single layer. Fry them for about 3-4 minutes on each side, or until they are golden brown and cooked through. You may need to fry them in batches to avoid overcrowding the pan.
  • Once cooked, remove the fish fingers from the pan and place them on a plate lined with paper towels to drain any excess oil.
  • Serve the fish fingers immediately with tartar sauce or your preferred dipping sauce.

Recipe Notes

  • Key Points: Ensure you have an even coating of flour, egg, and cornflakes for a uniform crust. Add more egg if the coating isn’t sticking.
  • Substitutions:
    • Cod: Use haddock, pollock, sea bream or bass.
    • Cornflakes: Substitute with panko breadcrumbs or crushed Ritz crackers.
    • Parsley: Try fresh dill.
  • Storage:
    • Cooked Fish Fingers: Refrigerate for up to 2 days.
    • Uncooked Fish Fingers: Refrigerate for up to 24 hours.
    • Frozen: Uncooked, breaded fish fingers can be stored for up to 3 months.

Nutrition Estimate

Calories: 277kcal | Carbohydrates: 37g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 843mg | Potassium: 526mg | Fiber: 2g | Sugar: 3g | Vitamin A: 411IU | Vitamin C: 11mg | Calcium: 59mg | Iron: 6mg