Mid Week - Barramundi Fish Fingers

Fish Fingers are an Aussie classic and you can make them at home in just a few simple steps and even get the kiddos involved! Forget getting the kitchen dirty with deep frying, these fish fingers are baked, making them healthier and fuss-free. Serve alongside some roasted veg or they'd also be great in a fish sandwich or served as classic fish and chips.

Makes 6-8 pieces.

Ingredients:

• 280g barramundi, cut into batons
• 1C panko bread crumbs
• 1 egg
• 1 tbsp flour
• 1 tsp mayonnaise
• 1/2 tsp smoked paprika (optional)
• small garlic clove, crushed
• 3 tbsp parmesan, grated (optional)
• olive oil

Method:

1. Preheat the oven to 200 degrees and spread the panko crumbs on a tray and cook for around 10 minutes until lightly golden.
2. Combine the egg, flour, paprika, mayonnaise and garlic in a bowl and season with freshly cracked pepper and salt
3. Let the panko crumbs cool slightly before combining with the parmesan and salt and pepper.
4. Dip each fish finger into the batter and then follow with the panko crumbs. Continue doing so until all fish fingers are crumbed. It's always handy to keep one hand for the dry crumbs and one for the wet batter. 
5. Place the fish fingers onto a lightly oiled baking tray and gently brush them with additional olive oil or use olive oil spray.
6. Bake them in the oven for around 10-15 minutes or until golden, turning them halfway.
7. Turn oven to grill if they need a little more browning.
8. Sprinkle with salt and serve with tomato sauce or aioli.