Fish Fingers
This recipe guides you through making simple and delicious homemade fish fingers. Fish fillets are coated in a seasoned breadcrumb mixture and lightly fried until golden and cooked through. It's a quick, family-friendly meal, emphasizing careful preparation for safety and optimal texture.
Equipment
- 3 Shallow Dishes For setting up the dredging station (flour, egg, breadcrumbs)
- 1 Frying Pan or Skillet Medium-sized for shallow frying
- 1 Tongs or Spatula For turning fish fingers safely
- 1 Sharp Knife For slicing fish and checking for bones
- 1 Plate Lined with Paper Towels For draining excess oil after frying
Ingredients
Main
- 1 small fish filet sliced into fingers (be very thorough when checking for bones)
- 2 tbs flour
- 1 egg whisked
- 3 tbs breadcrumbs
- Lemon thyme finely chopped (optional)
- 1 tbs olive oil to lightly fry
Instructions
- Slice the small fish fillet into desired finger shapes, meticulously checking for and removing any bones.
- Set up a dredging station: Place the 2 tbs of flour in one shallow dish, the whisked egg in a second, and the 3 tbs of breadcrumbs combined with finely chopped lemon thyme (if using) in a third.
- Lightly dredge each fish finger in the flour, ensuring it is fully coated, then shake off any excess.
- Dip the floured fish finger into the whisked egg, allowing any excess to drip back into the dish.
- Transfer the egg-coated fish finger to the breadcrumb mixture, pressing gently but firmly to ensure a thorough and even coating on all sides.
- Heat 1 tbs of olive oil in a frying pan over medium-high heat until it shimmers.
- Carefully place the coated fish fingers into the hot oil in a single layer, ensuring not to overcrowd the pan to maintain the oil's temperature.
- Fry for approximately 2-3 minutes per side, or until each fish finger is golden brown and cooked through.
- Using tongs, remove the cooked fish fingers from the pan and place them on a plate lined with paper towels to drain any excess oil.
- Serve the homemade fish fingers immediately, perhaps with a squeeze of fresh lemon or a favorite dipping sauce.
Notes
Thoroughly check fish fillets for bones, especially when preparing for children; this is crucial for safety. For a consistently crisp coating, ensure each fish finger is firmly pressed into the breadcrumbs, creating an even layer. Maintain a steady medium-high heat during frying to allow the fish to cook through without burning the exterior. Avoid overcrowding the pan, as this can lower the oil temperature and result in soggy fish fingers. A squeeze of fresh lemon after frying brightens the flavor, and consider a pinch of smoked paprika in the breadcrumbs for an extra depth of taste.