A packet of fish fingers in the freezer can be a lot of families’ rescues in need, but they are also a great way to get kids to eat fish. Thank you for choosing seafood that meet the MSC’s international standard for a well-managed and sustainable fisheries. Together we can help protect the fish stocks for the future.
Allergens: Fish, Gluten
Frozen -25°C to -18°C
Nutrition Value per 100 g
12 g protein
17 g carbohydrates
8.1 g fat
|Saturated fat||0.9 g|
Chopped ALASKA POLLOCK (Theragra chalcogramma) 65% *, WHEAT flour, sunflower oil, potato starch, water, yeast, spices (paprika, white pepper), salt. Single bones may occur. * Fishing with trawl in (A) Northwest Pacific (FAO 61) or (B) Northeast Pacific (FAO 67), see letter behind the date marking.
Preheat your air fryer to 180 degrees for two minutes. Place your frozen fish fingers in the air fryer cooking tray. Spray or brush some cooking oil for extra crispiness. Cook for 12 minutes and flip them over after half the time. Let them rest for 2 minutes before serving.
200 °C: Frozen about 15 minutes, thawed slightly shorter time. Turn the fish fingers over after half the cooking time. Keep in mind that the effect between different ovens varies and thus the cooking time.
Fry the fish fingers on medium-high heat in oil or butter, frozen about 5 minutes per side, thawed about 3 minutes on each side.
Height: 97 mm
Width: 286 mm
Length: 97 mm
Expiration period from production date: 540 days
Gross weight: 475 g