Toddler Recipe Salmon Fish Fingers With Chunky Chips

Steps:

• Grown ups and children: Get 3 shallow dishes and set up a production line of flour then egg then breadcrumbs. Children can pour the ingredients into each dish and crack and beat the eggs. If you want the breadcrumbs to be golden then mix through the turmeric. Place a large empty plate at the end of the line to put the uncooked fish fingers on.
• Children: Show children how to methodically dip a finger of fish in the flour, shaking off any excess, then dredge it through the egg and finally roll it in the breadcrumbs so it's completely coated and place it on the plate. This is a job kids as young as 2 can help with but it's a messy one so they may need a wipe down halfway through. The fish fingers can now be laid on a tray and frozen then placed into a bag.
• Grown ups: To cook the fingers heat the oil in a frying pan and cook the fingers for 3-4 mins on each side. Place on a tray lined with kitchen paper and keep warm in a low oven, if cooking in batches. Alternatively, preheat the oven to 200C/180C fan/ gas mark 6. Brush a tray with a little oil, cook the fish fingers for about 10 - 12 mins until golden and cooked through, turn over half way through cooking time.

Steps:

• Combine 2 tablespoons vegetable oil, the soy sauce, lemon juice, onion, brown sugar, garlic, sesame oil, and pepper to taste in a bowl or large resealable plastic bag. Add the salmon and turn to coat; refrigerate for at least 3 hours, preferably most of the day.
• Preheat the broiler and line a broiler pan with foil. Place the salmon on the foil (reserve the marinade) and brush with vegetable oil. Broil for 5 to 7 minutes, or until the salmon is opaque. Meanwhile, strain the marinade and simmer in a saucepan over medium-low heat until slightly reduced. Serve the salmon with the sauce on the side.

Steps:

• Heat 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.
• Meanwhile, 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.
• Brush 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.