Pangasius Fish Fingers

Golden, crispy pangasius fish fingers that are light, healthy, and perfect for little hands. This toddler-friendly version uses minimal seasoning, no added salt, and can be oven-baked or pan-fried for an easy family meal.

Ingredients (serves 2 toddlers)

• 2 pangasius fillets (about 250–300g total)

• 1 small egg

• 2–3 tbsp wholewheat flour (or plain)

• ½ cup breadcrumbs (panko or crushed wholewheat crackers)

• 1 tbsp grated parmesan (optional, for extra flavour)

• Neutral oil (for brushing or spraying)

Optional mild seasoning:

• Small pinch of onion powder or garlic powder

• Lemon wedge for serving

Instructions

1. Prepare the fish
   Pat pangasius fillets dry with paper towel and slice into toddler-friendly finger strips, about 2 cm wide.

2. Set up a coating station

   • Bowl 1: plain flour

   • Bowl 2: beaten egg

   • Bowl 3: breadcrumbs (mix in parmesan if using)

3. Coat the fish
   Lightly dust each strip in flour, dip in beaten egg, then roll in breadcrumbs until evenly coated.

4. Cooking options

   • Oven-baked: Preheat oven to 200°C. Line a tray with parchment, place fish fingers on top, and brush or spray with oil. Bake 12–15 minutes, turning once, until golden and cooked through.

   • Pan-fried: Heat 1–2 tbsp oil in a nonstick pan over medium heat. Cook fish fingers 2–3 minutes per side until golden and flaky inside.

5. Serve
   Let cool slightly before serving to toddlers. Cut into bite-size pieces if needed.

Note for Toddlers:

• Skip added salt for toddlers.

• Serve with a yogurt-lemon dip or mashed avocado for extra flavour.

• Store leftovers in the fridge for up to 2 days. Reheat in the oven or air fryer to keep them crispy.

Storage Tips:

• Store in the fridge in an airtight container for up to 2 days.

• Freeze in small portions for up to 1 month. Defrost and reheat gently on the stove with a splash of milk.