Homemade Fish Fingers Recipe | Kitchenstagram
Super crispy from the outside and juicy from the inside, homemade fish fingers are not just a delightful treat but also a healthy alternative to the processed, frozen versions commonly found in stores. This easy to follow recipe allows you to control the ingredients, ensuring both nutrition and flavour in every bite. Perfect for kids and adults alike, this fish fingers can be baked or air-fried for a healthier twist without compromising on taste.
The term “Fish Finger’ first appeared in a recipe in a popular British magazine in 1900 and since then, this dish has become symbolic of the United Kingdom. While the frozen, processed versions dominate the market, making fish finger from scratch adds a personal touch and allows for a nutritious, homemade option.
Choosing the Right Fish:
Any white fish such as sea bass, basa, barramundi, tilapia, catfish, cod etc. Works well for this recipe. Salmon, with its rich flavour, is also a suitable choice. Its essential to avoid lean fish like tuna, swordfish. A thy tend to dry out quickly. Opt for loins or fillets, ensuring they are skinless and cut into large, preferably long pieces for easy handling.
Baking the fish fingers:
For those looking to cut down on oil, baking the fish fingers is a great alternative to deep-frying. Toasting the breadcrumbs before coating ensures a perfectly browned and crispy texture. Place the coated fish fingers on a metal rack sprayed with oil on top of a baking sheet and bake for a healthier versions.
Pan frying Method:
If you prefer the stovetop method, pan-frying is a quick and effective way to achieve that golden brown crispiness. Drizzle a few teaspoons of oil in a pan over medium heat, add the breadcrumb coated fish fingers and cook until crispy and brown on all sides.
Alternative coating options:
If you find yourself without breadcrumbs, consider using poha (flattened rice) or crushed cornflakes as a healthier alternative. Grind the poha coarsely and use it instead of breadcrumbs for a unique twist.
Serving Suggestions:
Homemade Fish Fingers pair wonderfully with various dipping sauces as Tartare Sauce, Thai Sweet chili sauce. Serve them alongside creamy mashed potatoes, vegetables or a simple lettuce and tomato salad, baked potato wedges or as a stand-alone snack with fry sauce or Kasundi (fermented mustard seed sauce). For a quick and satisfying meal, create a fish fingers sandwich or wrap with your favourite condiments.
Storage tips:
Prepare a large batch of marinated fish fingers and store them in the fridge for up to 2 hours. When ready to serve, coat them with flour and breadcrumbs before deep frying. Alternatively, freeze uncooked breadcrumb-coated fingers by arranging them in a single layer on a tray lined with aluminium foil. Once frozen, transfer them to freezer bag and store for 15-18 months. Thaw before frying and ensure they are used immediately after thawing, as refreezing is not recommended.
Ingredients
Fish Finger:
200 gm Sea Bass fish, cleaned and cut into 2” long wedges (skinless & boneless)
1/2 cup Fresh Coriander
Salt to taste
4 nos. Garlic Cloves
2 nos. Green chili
1 tsp Black peppercorn
1/2 inch Ginger
Juice of one Lemon
1 tsp Dijon Mustard
1/2 tbsp Mayonnaise
1/2 tbsp Onion Paste
1 no. Egg
2 tbsp All purpose flour
1 cup Breadcrumbs, toasted
Vegetable oil, for deep frying
Fry Sauce:
1/2 cup Mayonnaise
1 tsp Lemon Juice
1 tbsp Ketchup
1 tsp Paprika powder
1 tbsp Fresh Coriander (optional)
Preparation
Fry Sauce:
- Step 1: Mix mayonnaise, ketchup, paprika powder and lemon juice in a bowl and mix until no white streaks remain.
- Step 2: Use right away or refrigerate in an air tight container for up to 30 days.
Fish Finger:
- Step 3: Make a smooth paste of Fresh Coriander, salt, green chili, garlic, ginger and black pepper with a little bit of water.
- Step 4: In this mixture add lemon juice, dijon mustard, mayonnaise, onion Paste and egg and mix everything properly.
- Step 5: Then add the fish wedges and all purpose flour and mix everything properly. Do not leave sitting around (will become watery), coat immediately.
- Step 6: Then pick up the fish, place in the toasted breadcrumbs and roll it until evenly coated. Repeat with the remaining fish fingers. Set aside.
- Step 7: Heat vegetable oil in a pan over medium-low heat. Drop little bread crumbs in the oil to test if it’s hot enough. If the breadcrumbs turn golden and float up towards the surface this means that the oil is hot enough and ready for frying the fish fingers.
- Step 8: Carefully add 4-5 pieces of fish fingers into the heated oil and fry them until golden and crisp over medium-low heat. Remove them on a separate plate.
- Step 9: Serve immediately and enjoy.
Pro tips:
To achieve the desired crispiness, ensure the fish is thoroughly pat-dried before marinating. Excess moisture can lead to steaming while frying and softer breadcrumbs.
Fry the fish fingers on medium heat to achieve the perfect balance of crispy exterior and juicy interior.
Enhance the marinade by incorporating shredded parmesan cheese for a delightful umami kick.
Choose a fish with higher fat content to prevent the dish from becoming too dry.
Use toasted breadcrumb for coating the fish to enhance their texture and flavour.
These fish fingers are not only delicious but also kid-friendly, making them an excellent way to introduce more fish into a child’s diet.
These fish fingers freeze well and cam be cooked directly from frozen, providing a convenient and quick meal option.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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