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Bush Spiced Fish Fingers


  • 400g white fish
  • 1 tsp ground river mint
  • 2 tsp ground lemon myrtle (buy here)
  • 2 tsp ground saltbush
  • 2 tsp kakadu plum powder
  • 1 tsp ground wattleseed
  • 2 cups breadcrumbs
  • 2 eggs
  • 1/2 cup flour
  • lemon or lime wedges



  1. In a bowl mix together the bread crumbs, river mint, lemon myrtle, saltbush, kakadu plum powder, wattleseed, and a large pinch of salt
  2. Next prepare your fish by cutting them into thin strips
  3. Set up your crumbing station by whisking the eggs in a bowl and placing the flour in a separate bowl
  4. Coat the fish strips in the flour and then the eggs wash and then the bread crumb mix and place aside until you have done them all
  5. Add a healthy splash of oil to a pan and bring to a medium to high heat. Place the fish into the pan and cook for roughly 3 minutes on each side or until brown. The fish will continue to cook out of the pan so try to minimize the time between cooking and serving
  6. Serve the fish with a squeeze of lemon or lime and a salad of your choice