Fish Fingers
User Reviews
5
-
Prep Time
15 mins
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Cook Time
15 mins
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Servings
4
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Calories
266 kcal
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Course
Main Course
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Cuisine
American
Fish Fingers
Description
This Fish Fingers recipe uses white fish fillets cut into baton-shaped strips, which are coated quickly in a batter made of egg, mayonnaise, and flour with salt and pepper. The fish is then rolled in a mixture of toasted panko breadcrumbs, Parmesan cheese, paprika, salt, and pepper, creating a textured, flavorful crust. Baking at a high temperature ensures the coating crisps nicely without frying. The coating mixture is prepared with toasted breadcrumbs to add a deeper flavor and crunch.
The dish is served immediately to maintain crispness and is complemented by tartar sauce or other simple sauces. Lemon wedges add a fresh acidic contrast to the rich coating. The recipe allows for various fish types and includes suggestions for making or selecting sauces. It emphasizes freshness and crispness for best results.
Notes highlight suitable fish options like ling, tilapia, cod, and others, as well as advice on using frozen fish properly. Storage considerations advise preparing and baking fish fingers promptly or freezing raw ones to preserve texture. Several quick sauce options are provided, ranging from creamy lemon to sriracha mixtures.
Ingredients
- 600g / 1.2lb White fish fillets , patted dry (Note 1)
- cooking spray olive oil or any plain
Crumb
- 1 1/2 cups (75g) panko breadcrumbs (Note 2)
- 1/4 cup (25g) parmesan
- 2 tsp paprika , optional
- 1/2 tsp salt each
- 1/2 tsp black pepper each
Batter
- 1 egg
- 1 tbsp mayonnaise
- 2 tbsp flour
- 1/4 tsp salt each
- 1/4 tsp black pepper each
Serving
- tartar sauce or other seafood dipping sauce
- lemon wedges
- chive garnish (optional, finely chopped, or parsley
Instructions
- Preheat oven to 180°C / 350°F.
Crumbing:
- Toast breadcrumbs: Spread breadcrumbs on tray. Spray with oil, bake 4 minutes until golden. Transfer toasted breadcrumbs into bowl, add remaining Crumb ingredients and mix.
- Increase oven to 220°C / 425°F (fan 200°C). Spray used tray with oil.
- Batter: Mix Batter ingredients in a separate bowl.
- Cut the fish into strips 1.5 x 11 cm / 3/5 x 4.5" (they shink 30% in length).
- Place fish in Batter, gently mix with rubber spatula to coat. Do not leave sitting around (will become watery), coat immediately.
- Breading: Pick up fish with tongs, place in breadcrumbs. Spoon over crumb, use fingers to press to adhere.
- Baking: Transfer to baking tray. Spray with oil, bake 13 minutes or until crispy on the outside.
- Serve immediately with lemon wedges, Tartare Sauce or other Sauce of choice - see here for recipes, any of these great for fish fingers! Also Note 3 for few quick sauce options.
Notes
- Use white fish fillets suitable for baking such as ling, cod, or tilapia; avoid lean, dry fish like swordfish or tuna.
- Frozen fish works fine if fully thawed and patted dry before coating.
- Panko breadcrumbs provide extra crunch; regular breadcrumbs can be substituted using volume measurements.
- Serve fish fingers immediately after baking to maintain crispness; reheating may dry out the fish and soften the coating.
- Alternatively, freeze raw coated fish fingers and bake from frozen, increasing baking time by about 15 minutes.
- Simple dipping sauces like tartar sauce, creamy lemon sauce, or ketchup-based options complement the dish well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266cal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 35g | 70% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 120mg | 40% |
| Sodium | 538mg | 22% |
| Potassium | 514mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 575IU | 12% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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