a celebration of north east seafood

seagate, peterhead harbour

9th september 2023
11:00 - 16:00

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Fish fingers


  • plain flour 2 tbsp
  • smoked paprika 1 tbsp
  • ground cumin 1 tbsp
  • garlic granules 1 tsp
  • chilli powder 1 tsp
  • dried oregano 1 tsp
  • egg 1, beaten
  • panko breadcrumbs 150g
  • chunky skinless cod fillet 500g, cut into thick fingers
  • spray oil

To serve

  • lemon
  • toasted bread roll
  • tartare sauce
  • tomatoes
  • lettuce


  1. Mix the flour, paprika, cumin, garlic granules, chilli powder and oregano in a shallow bowl with lots of seasoning.

  2. Put the beaten egg and breadcrumbs in two other shallow bowls.

  3. Roll the cod pieces first in the spice mix, patting to coat well, then in the egg and finally in the breadcrumbs.

  4. Put on a baking-paper-lined tray and freeze.

  5. Once frozen you can transfer to a freezer bag and put back in the freezer for another time.

  6. To cook from frozen, heat the oven to 200C/fan 180C/gas 6.

  7. Put a rack over a baking tray and put the fish fingers on top.

  8. Spray with a little oil and cook for 20-25 minutes until crisp and cooked through.

  9. Serve with a squeeze of lemon in a toasted white bread roll with tartare sauce, sliced tomatoes and lettuce, if you like.


Recipe by Olive Magazine

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