Fish Fingers & Cheesy Rice Pie

This is great for fussy little people -

it is simple, healthy and delicious.

Homemade fish fingers, with cheesy rice pie.

This cheesy rice pie recipe is very versatile - 

it can be serve with fish, chicken, lamb, beef or sausages.

Feel free to change up the vegetables used in the cheesy rice pie.

I sometimes substitute corn, spinach, mushrooms or carrots in the rice pie.

INGREDIENTS (Serves 4 Little People)

Cheesy Rice Pie

1/4 Onion, finely chopped

Oil Spray

1 Roma Tomato, finely chopped

1/4 Cup Frozen Peas

1 to 2 Cups Cooked Rice, white or brown

1/2 Cup Grated Cheese

White Sauce

1 Tbsp Butter or Margarine

1 Tbsp Plain Flour

1 Cup Milk

Pinch Salt

Fish Fingers

8 Boneless Whiting Fillets, skinned and boned

50g PLain Flour

1 Egg, lightly beaten

80g Japanese Panko Breadcrumbs

Salt and Pepper, to season

Oil Spray

METHOD

Cheesy Rice Pie

Preheat the oven to 200 degrees Celsius. Grease an ovenproof dish.

Heat a fry pan over a medium to high heat. Spray with oil.

Sauté the onion, then add tomatoes and the frozen green peas and stir in.

To make a runny white sauce:

Heat a sauce pan over a medium to high heat.  Melt the butter then stir in the flour. Add the milk slowly, stirring constantly till the sauce begins to thicken then remove from the heat. season to taste.

 

Layer the ovenproof dish with half the cooked rice, then the tomato mixture, the other half of the rice.

 

Pour over the white sauce (it must be a little bit runny) and then sprinkle grated cheese.

Bake in preheated oven for 15 to 20 minutes.





Fish Fingers

Cut the fillets into approximately 3cm x 5cm 'fingers'.

Prepare three bowls, one containing the flour, lightly seasoned with salt and pepper.

Another containing the beaten eggs.

And a third containing the breadcrumbs.

One at a time, dust the fish fingers lightly with the flour, shaking off any excess, then dip in the egg and finally, coat each finger thoroughly with fresh breadcrumbs. Place the finger on a plate.

Place a heavy-bottomed fry pan over a medium-high heat. Spray lightly with oil.

Dry-fry the fish fingers for approximately 2-3 minutes each side until golden.

Serve immediately with cheesy rice pie, a squeeze of lemon, and tomato sauce.