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Craving a quick, crowd-pleasing dish? Fish Fingers are Crispy Fish Strips that deliver golden crunch and tender, flaky fish in every bite. Perfect for kids and adults, these homemade gems pair beautifully with tartar sauce and a squeeze of lemon. Whether for a weeknight dinner or a fun gathering, Fish Fingers are a must-make. Let’s get cooking!

Why You’ll Love Fish Fingers

Quick and Easy: Ready in just 30 minutes, Fish Fingers are ideal for busy evenings.
Kid-Friendly: The crunchy coating makes these Crispy Fish Strips a hit with picky eaters.
Healthier Choice: Homemade with fresh fish, they’re lighter than store-bought versions.
Versatile: Serve as a main, snack, or in wraps for endless meal options.
Simple Ingredients: Uses pantry staples for a budget-friendly, flavorful dish.

Ingredients for Fish Fingers

Here’s what you’ll need for Fish Fingers (serves 4):

For the Fish Fingers:

500g (1 lb) white fish fillets (cod or haddock)
1 cup (120g) all-purpose flour
2 large eggs, beaten
1 cup (100g) panko breadcrumbs
1 tbsp paprika
½ tsp kosher salt
½ tsp black pepper
¼ cup (60ml) vegetable oil (for frying)
Lemon wedges (for serving)

Equipment

Baking tray
Parchment paper
Three shallow bowls
Large frying pan
Tongs
Paper towels

Ingredient Tips

Fish: Cod or haddock are ideal for Crispy Fish Strips; tilapia works for a budget option.
Breadcrumbs: Panko ensures extra crunch; regular breadcrumbs are a fine substitute.
Paprika: Adds a smoky touch; smoked paprika enhances flavor.
Eggs: Ensure full coating for a crisp finish.
Oil: Use neutral oil like vegetable or canola for frying.

Directions for Fish Fingers

Let’s create these Fish Fingers—perfect Crispy Fish Strips!

Prepare the Fish

I preheat the oven to 200°C (400°F) and line a baking tray with parchment paper. I cut 500g fish fillets into 1-inch wide, finger-sized strips.

Set Up Breading Station

In three shallow bowls, I set up: 1 cup flour in the first, 2 beaten eggs in the second, and 1 cup panko mixed with 1 tbsp paprika, ½ tsp salt, and ½ tsp pepper in the third for Crispy Fish Strips.

Coat the Fish

I dredge each fish strip in flour, shaking off excess, dip in eggs, then coat in seasoned panko, pressing gently to adhere.

Fry the Fish Fingers

In a large frying pan over medium heat, I heat ¼ cup vegetable oil. I fry the fish strips in batches for 2–3 minutes per side until golden and crispy. I drain on paper towels.

Bake for Extra Crispness (Optional)

For extra crunch, I place fried Fish Fingers on the baking tray and bake for 5 minutes at 200°C (400°F).

Serve

I serve Fish Fingers hot with lemon wedges and homemade tartar sauce.

Nutrition

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 (3–4 fish fingers per serving)
Calories: ~250 kcal per serving
Macros per Serving: 20g carbs, 20g protein, 10g fat, 1g fiber

Variations

Try these twists on Crispy Fish Strips:

Salmon Swap: Use salmon fillets for richer Crispy Fish Strips.
Gluten-Free: Swap panko for gluten-free breadcrumbs.
Spicy Kick: Add ½ tsp cayenne to the breadcrumb mix.
Herb Boost: Mix 1 tbsp chopped parsley into the panko, inspired by Layla Cooks’ Smoked Salmon with Dill Cream Cheese Crostini.
Baked Only: Skip frying and bake at 200°C (400°F) for 15–20 minutes, flipping halfway.

Serving Ideas:

Pair with Layla Cooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
Serve with Layla Cooks’ Grilled Lemon Herb Chicken for a hearty meal.
Enjoy with Layla Cooks’ Vanilla Raspberry Iced Latte for a fun pairing.

Storage

I store Fish Fingers in an airtight container in the fridge for up to 3 days; they may soften slightly. For freezing, I cool completely, wrap individually in foil, and store in a freezer bag for up to 2 months. I reheat in the oven at 180°C (350°F) for 10–12 minutes or air fry at 160°C (320°F) for 5–7 minutes to restore crispness.

Serving Tips

Presentation: Arrange Fish Fingers on a platter with lemon wedges for vibrant Crispy Fish Strips.
Garnish: Serve with tartar sauce, ketchup, or a lemon aioli drizzle.
Pairing: Enjoy with fries or Layla Cooks’ Coconut Cooler for balance.
Portion Size: 3–4 fish fingers per person as a main or snack.
Occasions: Perfect for weeknights, lunchboxes, or casual gatherings.

FAQs

Here are answers to some common questions about Fish Fingers:

What fish is best for Crispy Fish Strips?
Cod or haddock are ideal for Crispy Fish Strips; tilapia is a budget-friendly option.

Can I make them gluten-free?
Use gluten-free breadcrumbs for Crispy Fish Strips.

How do I keep them crispy?
Fry in hot oil and drain well for Crispy Fish Strips; reheat in an oven or air fryer.

Can I bake instead of fry?
Bake at 200°C (400°F) for 15–20 minutes, flipping halfway, for Crispy Fish Strips.

What’s a good dipping sauce?
Tartar sauce or lemon aioli pairs perfectly with Crispy Fish Strips.

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Conclusion

Fish Fingers are a crispy, comforting classic that’s quick to make and loved by all. Perfect for any occasion, these Crispy Fish Strips are a must-try. Make Fish Fingers, share with family, and savor the golden, flaky delight!

Fish Fingers

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Dinner

Cuisine American

Servings 4 servings

Calories 250 kcal

Ingredients

500 g 1 lb white fish fillets (cod or haddock)
1 cup 120g all-purpose flour
2 large eggs beaten
1 cup 100g panko breadcrumbs
1 tbsp paprika
½ tsp kosher salt
½ tsp black pepper
¼ cup 60ml vegetable oil (for frying)
Lemon wedges for serving