Kariba Bream Fish Fingers

Light, healthy, tactile meal. Suitable for toddlers


Preparation time: 15min  -  Cooking time: 5min  - 
Kariba Bream Fish Fingers


For 6 people

  • 500 grams bream fillets, skin off, defrosted
  • 1.5 cup(s) rice crispies or cornflakes, crushed
  • 150 grams grated Kefalatiri cheese, grated
  • 0.5 teaspoon(s) paprika
  • 2 SPAR eggs
  • 3 tablespoon(s) SPAR Canola oil for frying
  • 1 teaspoon(s) sesame seeds (optional)
  • 1 tablespoon(s) SPAR plain flour
  • 1 pinch(es) salt and pepper to season
  • 0 Lemon Dip:
  • 2 tablespoon(s) Greek yoghurt
  • 2 tablespoon(s) mayonnaise
  • 1 teaspoon(s) SPAR lemon juice
  • 1 pinch(es) salt
  • 1 handful(s) fresh parsley, chopped


  1. Cut fish fillets into fingers.
  2. Put rice crispies & cheese into food processor & chop finely into crumbs, (or finely grate cheese, place in a zip-lock back with cereal, seal then crush with a rolling pin).  Transfer crumbs to a plate, add salt & pepper to taste
  3. Break eggs into a bowl & beat, place flour into a plate & set aside
  4. Toss fish in the flour, then dunk each piece of fish into the beaten egg before rolling into the rice crispie mix ensure each piece is evenly coated
  5. Fry immediately for 3-4 minutes until cooked, crisp & golden
  6. Remove & cool slightly before serving.  
  7. Serve with lemon dip, sticks of raw carot, celery, cucumber and stris of pita bread.
  8. Lemon dip: mix together all dip  ingredients & spoon into a separate small bowl.  Place bowl on the plate together with the fish fingers & veggies.