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Fish Fingers

Name: Fish Fingers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Fish Fingers
Ingredients: 400 g white fish fillets; 50 g plain flour; 2 large eggs; 100 g breadcrumbs; 1 teaspoon salt; 1 teaspoon black pepper; 3 tablespoons vegetable oil

Fish Fingers are a classic family favourite that are very simple to make at home. Using fresh white fish creates a much better texture than store bought versions. This recipe uses a traditional coating method to ensure a crispy finish. It is a great way to get more fish into your diet during the week.

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Why fish fingers is a good choice

Making your own Fish Fingers allows you to control exactly what goes into the meal. You can choose high quality sustainable fish like cod or haddock for the best results. Homemade versions are often crunchier and have more flavour than frozen alternatives. They are perfect for a quick lunch or a simple dinner for both children and adults.

Follow these 4 steps for fish fingers

Step 1

Prepare the fish: Cut the white fish fillets into long even strips about two centimetres wide. Pat the pieces dry with kitchen paper to help the coating stick better. Season the fish strips with a little salt and pepper before you start the breading process.

Step 2

Set up the coating: Place the flour in one bowl and beat the eggs in a second bowl. Put the breadcrumbs into a third bowl and season them with the remaining salt and pepper. Arrange the bowls in a row to create an efficient workstation for making Fish Fingers.

Step 3

Bread the fish: Dip each piece of fish into the flour and shake off any excess. Coat it thoroughly in the beaten egg and then press it firmly into the breadcrumbs until fully covered. Place the coated strips on a clean plate until they are all ready to cook.

Step 4

Fry the fingers: Heat the oil in a large frying pan over a medium heat. Add the fish strips in batches and fry for about three to four minutes on each side until they are golden brown. Remove them from the pan and drain on kitchen paper before serving.

Tips to make fish fingers even better

Using Panko breadcrumbs will give your Fish Fingers an extra crunchy texture that lasts longer. If the oil is too hot the breadcrumbs will burn before the fish inside is cooked through. You can also bake these in the oven at two hundred degrees for about twelve minutes if you prefer a lower fat option.

Make sure the fish pieces are roughly the same size so they all finish cooking at the same time. Frozen fish can be used as long as it is completely thawed and dried before you start. Serving them with a squeeze of fresh lemon or some tartare sauce adds a lovely brightness to the meal.

You may also like salmon and spinach quiche, chilli con carne or pot-roasted pork neck.

Ingredients

servings

Adjust quantity

400 g white fish fillets
50 g plain flour
2 large eggs
100 g breadcrumbs
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons vegetable oil

Cooking time

Nutrition information

NUTRITIONper serving

Energy:1452 kJ / 347 kcal
Fat:14 g
- of which saturates:2 g
Carbohydrates:27 g
- of which sugars:2 g
Protein:26 g
Fibre:1 g
Salt:575 mg

People also ask

Can you freeze these Fish Fingers?

Yes you can freeze the coated Fish Fingers before they are cooked. Place them on a tray in the freezer until solid then transfer them to a bag. Cook them directly from frozen by adding a few extra minutes to the frying or baking time.

Which type of fish is best for Fish Fingers?

Firm white fish like cod haddock or pollock works best for this recipe. These varieties hold their shape well when sliced and fried. You should ensure the fish is boneless before you start the preparation.

How do you keep the coating crispy?

To keep the coating crispy avoid crowding the pan while frying as this lowers the oil temperature. Placing the cooked Fish Fingers on a wire rack instead of a flat plate helps air circulate. This prevents the bottom of the coating from becoming soggy while you finish the rest.