Birds Eye Haddock Fish Fingers

In stock

Prefried haddock fillet fish fingers
Happy, healthy teatimes
Each and every Birds Eye fish fingers is irresistibly tasty and full of goodness. We combine the finest 100% haddock fish fillet with our delicious light and crispy golden breadcrumb to give you healthy and happy teatimes! Empty plates guaranteed!
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General InformationIngredient DeclarationNutritional Information
Haddock Fish Fingers

Preparation

Cooking Instructions – General

To prepare…
Tastiest when Grilled Straight from the freezer.
Place ensure food is cooked until piping hot.
These instructions are guidelines only.
Do not refreeze after defrosting.

 

Oven cook – From Frozen

230ºC Fan 210ºC Gas Mark 8 12-15 mins.
Pre-heat oven.
Top part of oven on a baking tray.
Turn over halfway through cooking.
Cook until crisp and golden.

 

Grill – From Frozen

Medium Grill 12-15 mins.
Pre-heat grill.
Turn over occasionally.
Cook until crisp and golden.

Storage Instructions

Store in a freezer at -18°C or cooler.

Safety Instructions

Ingredient Declaration

Haddock Fillet (Fish) (58%)

Breadcrumb (Wheat Flour, Water, Salt, Yeast, Paprika, Turmeric)

Rapeseed Oil

Wheat Flour

Water

Salt

Potato Starch

Allergen information

For allergens see ingredients in bold

Other

Nuritional Information – Adult

Nutritional Information Per Serving Nutritional Information Per 100g
Carbohydrate 23 20.4
Carbohydrate of which Sugars 1.2 1.1
 kcal 245 kcal 219 kcal
 kJ 1020 kJ 919 kJ
Fat 10 9.1
Fat of which Saturates 0.7 0.6
Fibre Dietary 1.1 1
Iodine 162 µg 145 µg
Iodine % 97 %
Protein 15 13.4
Salt 0.75 0.68
Selenium 18 µg 16 µg
Selenium % 29 %

As Sold 100g Provides: Per 4 Fish Finegsr (112g) Grilled Provides:
Energy – kJ 919kJ 1020kJ
– kcal 219kcal 245kcal
Fat 9.1g 10.0g
– of which Saturates 0.6g 0.7g
Carbohydrate 20.4g 23.0g
– of which Sugars 1.1g 1.2g
Fibre 1.0g 1.1g
Protein 13.4g 15.0g
Salt 0.68g 0.75g
Selenium 16µg 29% RI** 18µg 33% RI**
Iodine 145µg 97% RI** 162µg 108% RI**
** Average value when cooked according to pack instructions. RI = Reference Intak
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