Fish Fingers
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!
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
Instructions
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.