Low Residue Fish Fingers

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These low residue fish fingers are coated in plain white breadcrumbs and gently baked for a light crisp texture. They’re free from onion, garlic, or strong herbs—making them ideal for anyone needing gastrointestinal rest. A simple mayo and egg mixture helps the coating stick, and baking ensures a soft, well-cooked inside.

Ingredients Needed:

• 400g (14 oz) skinless, boneless white fish fillets: cut into strips.
• 40g (3 tbsp) mayonnaise: helps bind the coating.
• 1 large egg: for the coating paste.
• 40g (1/3 cup) all-purpose flour: divided, for coating and paste.
• 1 tsp salt (optional): only if tolerated.
• 1 cup plain fine white breadcrumbs: low fiber, easy to digest.
• Oil spray: for baking.

How To Make Low Residue Fish Fingers:

Prepare Breadcrumbs:
Preheat oven to 350°F (180°C). Spread breadcrumbs on a baking tray and spray lightly with oil. Bake for 8–10 minutes until lightly golden. Let cool.

Prep the Fish:
Pat fish fillets dry with paper towels. Cut into even strips about 1 inch (3cm) wide.

Make the Coating Paste:
In a bowl, combine mayonnaise, egg, half the flour, and salt (if using). Stir until smooth.

Coat the Fish:
Toss fish strips in the paste. In a flat dish, mix toasted breadcrumbs with remaining flour. Coat each piece of fish in the breadcrumb mixture, pressing lightly.

Bake the Fish Fingers:
Place coated fish on a lined baking tray, spaced apart. Bake at 350°F (180°C) for 15 minutes until fish is cooked through and coating is lightly crisp.

Serve:
Serve warm without dips or sauces. Enjoy plain or with a small slice of white bread if needed.

Recipe Tips:

• Use plain white breadcrumbs only—no panko or whole wheat.
• Skip all seasonings and herbs for low residue safety.
• Ensure fish is fully cooked but still soft and moist inside.
• Avoid tartar sauce, ketchup, or lemon juice.

How to Store & Reheat:

• Room Temperature: Don’t leave out longer than 1 hour.
• Fridge: Store in a sealed container for up to 2 days.
• Reheat: Bake at 325°F for 8–10 minutes until warmed through.

Nutrition Facts (Per Serving Approximate):

• Calories: 515
• Sodium: 180 mg
• Protein: 26 g
• Fat: 22 g
• Carbs: 42 g
• Fibre: <1 g
• Sugar: 1 g

FAQs

Can I eat fish fingers on a low residue diet?
Yes, if made with fine breadcrumbs, no spices, and baked instead of fried.

What type of fish is best for this recipe?
Use mild white fish like cod, haddock, or sole for easy digestion.

Can I use store-bought breadcrumbs?
Yes, but choose plain, fine, white breadcrumbs—not seasoned or panko.

Are mayonnaise and egg okay for low residue?
Yes, in small amounts. They help with coating and are easy to digest.

What can I serve with fish fingers on a low residue diet?
Serve with plain white rice or white bread—avoid sauces or vegetables.

Try More Recipes:

• Low Residue Fried Fish
• Low Residue Fish And Chips
• Low Residue Spaghetti Bolognese