Baked Fish Fingers with Peas
Homemade fish fingers baked until golden, served with buttery peas.
Allergens: contains cereals containing gluten, eggs, fish, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 50g carbs · 4g sugars · 5g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's | Morrisons |
|---|---|---|---|
| Salmon filletsuse 400g | 2 × £4.50240g · £1.88 per 100g | 2 × £6.25220g · £2.84 per 100g | £8.50450g · £1.93 per 100g |
| Plain flouruse 100g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g | £0.53480g · £0.11 per 100g |
| Eggspack 6 pack · use 2 | £1.80£0.30 each | £2.40£0.40 each | £1.80£0.30 each |
| Breadcrumbsuse 150g | £1.25175g · £0.71 per 100g | £1.60230g · £0.70 per 100g | £1.50170g · £0.88 per 100g |
| Peasuse 250g | £0.41300g · £0.14 per 100g | £0.43300g · £0.14 per 100g | £1.651kg · £0.17 per 100g |
| Unsalted butterpack 250g · use 30g | £1.85£0.74 per 100g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Basket total (full packs) | £15.11 | £19.23 | £15.83 |
| Cost of what this recipe uses | £9.81 | £13.87 | £10.40 |
| Per serving | £2.45 | £3.47 | £2.60 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Preheat the oven to 200 °C (fan 180 °C) and line a large baking tray with parchment paper. Pat 400 g salmon fillets dry with kitchen paper, then cut them into 8 even strips about 2 cm wide. Season the strips lightly with salt and black pepper.
- Place 100 g plain flour in a shallow bowl, 2 beaten eggs in a second bowl, and 150 g breadcrumbs in a third bowl. Dip each salmon strip first into the flour, shaking off excess, then into the egg, letting any extra drip off, and finally coat it thoroughly in the breadcrumbs, pressing gently to adhere.
- Arrange the coated salmon strips on the prepared baking tray in a single layer, leaving a small gap between each piece. Lightly drizzle or spray 1 tbsp vegetable oil over the tops to help them crisp. Bake in the preheated oven for 12‑15 minutes, turning halfway, until the coating is golden‑brown and the fish is opaque throughout.
- While the fish fingers bake, place 250 g frozen peas in a medium saucepan and add just enough water to cover them (about 150 ml). Bring to a boil over medium‑high heat, then reduce to a simmer and cook for 4‑5 minutes, until the peas are tender but still bright green.
- Drain the peas in a colander and return them to the saucepan. Add 30 g unsalted butter, a pinch of salt and a grind of black pepper, then stir over low heat for 1 minute until the butter melts and coats the peas evenly.
- Check the fish fingers after 12 minutes; they should be golden‑brown on the outside and the interior should be opaque with no translucent pink. If needed, bake for another 2‑3 minutes, then remove from the oven and let rest for 2 minutes.
- Serve the hot fish fingers alongside the buttered peas, dividing the portions equally among 4 plates. Optionally, add a wedge of lemon or a sprinkle of chopped parsley for extra freshness. Enjoy immediately while the coating stays crisp.
Tips
- For a cheaper version, swap salmon for white fish such as cod or haddock, or use store‑bought frozen fish fingers and follow the same baking instructions.
- To batch‑cook, prepare a double batch, lay the uncoated coated strips on a tray, freeze until solid, then transfer to a freezer bag; bake from frozen, adding 5‑8 minutes to the cooking time.
- Reheat leftovers in a pre‑heated oven at 180 °C (fan 160 °C) for 8‑10 minutes, until steaming hot throughout; reheat only once and consume within 48 hours if refrigerated.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1.4kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Breadcrumbs · about 350g left
Freeze extra slices or wraps and toast or warm them from frozen. Use it in: Chicken Nuggets, Crispy chilli chicken, Air fryer sausages and potato wedges. - Peas · about 250g left
Keep the rest frozen: just reseal the bag. Use it in: Egg fried rice, Pad Thai with Chicken, Golden Syrup Flapjack Bars. - Unsalted butter · about 220g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).