Crispy Fish Fingers

This recipe is out of Trey's Usborne Healthy Cookbook :). We've actually really enjoyed this nice little cookbook and it has inspired the kids to cook healthy themselves. We had these the other night and they turned out really good. Better than I expected :)

Ingredients:

Serves 4

• 1 medium lemon (rind)
  
• 6 slices whole wheat bread
• 2 TBS sesame seeds
• 4 tsp dried mixed herbs
• 6 TBS flour (they call for all-purpose but you could do a healthier option, ie: quinoa)
• ground black pepper
• 2 eggs
• a little sunflower oil
• 1 lb. cod fillets, skinned (we used tilapia)

1. Put the bread in a large bowl. Carefully use a hand-held blender to make it into breadcrumbs. Stir in the lemon rind, seeds and herbs. Pour the mixture onto a large plate.
2. Put the flour onto another plate. Mix in a pinch of ground black pepper. Break the eggs into a shallow bowl. Carefully whisk them with a fork.
3. Preheat the oven to 400*F. Use a paper towel to wipe oil onto a baking tray. Using kitchen scissors, cut the cod across into strips about 3/4 inch wide.
4. Take one strip of fish and dip it into the flour, coating it on both sides. Then, coat it in egg, then in the breadcrumb mixture. Put it onto the baking tray.
5. Coat all the strips of fish in flour, then egg, then breadcrumbs and put them onto the tray spacing them apart. Bake them in the oven for 5 minutes.
6. Take the fish fingers out of the oven. Using a spatula, carefully turn over each one. Put them back in the oven for 5 minutes until they are crisp and golden.

You're done. Make a healthy tartar sauce and the fam will love it!