Witches Fingers

Witches Fingers
Fishboxer Fish is the Dish from Edinburgh

This is such a fun way to use your witch sole and put an enormous smile on kids faces. Great for Halloween or any night of the week for that matter! Spookily good.


  • 300g witch sole (or any white fish)
  • 3 tbsp rapeseed or vegetable oil
  • 3 tbsp plain flour
  • 1 large egg (beaten)
  • 50g breadcrumbs
  • Skin from 1 large tomato (cut into finger nail shapes)
  • 4tbsp tomato ketchup (to serve)
  • 60g lettuce leaves (to serve)
  • Salt and pepper (to taste)


  1. Cut the fish into finger-sized pieces.
  2. Preheat the oven to 200ºC/fan 180ºC/gas mark 6.
  3. Lightly grease a large baking tray with 1 tablespoon of oil.
  4. Place the flour in a wide, shallow bowl then season with salt and pepper.
  5. Place the egg and breadcrumbs in separate bowls.
  6. Working in batches, coat the fish strips in the seasoned flour, then in the beaten egg and finally the breadcrumbs.
  7. Arrange the ‘fish fingers’ in a single layer on the baking tray.
  8. Drizzle the fish fingers with 1 tablespoon of oil.
  9. Bake in the oven for about 5 minutes.
  10. Take the fish out of the oven and turn them over.
  11. Drizzle with another tablespoon of oil.
  12. Put the fish back into the oven for another 5 minutes or until the fish is firm and cooked through.
  13. Top each finger with a piece of tomato skin, at the end of each finger, to make a 'witches' finger.
  14. Serve with tomato ketchup and lettuce on the side.