Fish Fingers Recipe with Coconut

Fish Fingers Recipe with Coconut

Another healthy and delicious recipe from us for your kids. Find the best fish fingers recipes with coconut and lime here.

Makes: 12 fingers
Time: 30 minutes
Age: 18+ months


260g skinless and boneless haddock fish fillets 
1 large egg
1 medium gherkin
Zest of 1 lime
3 Tbsp desiccated coconut
3 Tbsp Panko breadcrumbs
3 Tbsp plain natural yoghurt
2 Tbsp plain flour
2 Tbsp fresh parsley
1 Tbsp fresh coriander
½ tsp capers in water


  • Preheat the oven to 200C and line a baking tray with parchment paper.
  • Pat dry the fish fillets and cut them into chunky fingers of the same size.
  • Thoroughly wash 1 lime and grate the zest.
  • Finely chop the coriander and parsley and add them to a plate with the desiccated coconut, breadcrumbs and lime zest. Mix well to combine.
  • Beat the egg in a shallow bowl and put the flour on another plate.
  • Coat each finger in the flour, then dip in the egg and then cover with the coconut breadcrumbs. Place on the baking tray.
  • Bake at 200C for 15-18 minutes until golden and crispy.
  • Meanwhile, rinse the capers under running water to remove excess salt.
  • Finely chop the capers and gherkin and mix in a bowl with the yoghurt.
  • You can freeze uncooked leftover fingers for up to 3 months. Bake from frozen at 200C for 20-25 minutes or until thoroughly cooked and golden. 
  • Serve the fish with the dip and enjoy!

Nutrition Information Typical Values: 

Nutrient per 100g per serving (39g)

651kJ/ 155kcal

254kJ/ 60kcal


of which saturates






of which sugars





Protein 14g 5.5g
Salt 0.31g 0.12g
Vitamin B 12
1ug (40%)
Lodine  188ug (125%) 73.3ug

% reference intake of an average adult (8400kJ/2000kcal)