Description
This Fish Fingers recipe is a crispy, flavorful twist on a classic favorite, featuring tender white fish fillets coated in a crunchy panko and parmesan crust with a hint of paprika. Baked to perfection and served with tangy tartare sauce and fresh lemon wedges, these fish fingers are an easy and delicious meal for the whole family.
Ingredients
Scale
Fish Fingers
- 600g / 1.2lb white fish fillets, patted dry
- Oil spray (olive oil or any plain)
- 1 1/2 cups (75g) panko breadcrumbs
- 1/4 cup (25g) parmesan, grated
- 2 tsp paprika (optional)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 egg
- 1 tbsp mayonnaise
- 2 tbsp flour
- 1/4 tsp salt
- 1/4 tsp pepper
To Serve
- Tartare sauce or other seafood dipping sauce
- Lemon wedges
- Finely chopped chives or parsley (garnish, optional)
Instructions
- Preheat the Oven: Preheat your oven to 180°C (350°F) to prepare for baking the fish fingers to a golden crisp.
- Prepare the Breading Mixture: In a shallow bowl, combine the panko breadcrumbs, grated parmesan, paprika (if using), salt, and pepper. This mixture will give the fish fingers a crunchy, flavorful coating.
- Mix the Wet Ingredients: In another bowl, whisk together the egg and mayonnaise. This mixture helps the flour and breadcrumbs stick to the fish fillets.
- Season the Flour: In a third bowl, mix the flour with salt and pepper. This step adds an initial layer of seasoning to the fish.
- Coat the Fish Fillets: Cut the white fish fillets into finger-sized strips. Dredge each piece first in the seasoned flour, then dip into the egg and mayonnaise mixture, and finally coat thoroughly with the breadcrumb mixture. Make sure all pieces are evenly coated for the best texture.
- Prepare for Baking: Place the coated fish fingers on a baking tray lined with parchment paper or a lightly greased rack. Lightly spray the tops with oil spray to encourage crispiness during baking.
- Bake the Fish Fingers: Bake in the preheated oven for about 15 minutes, turning halfway through, until the fish fingers are golden brown and cooked through. The internal fish should be opaque and flake easily with a fork.
- Serve: Serve the crispy fish fingers hot with tartare sauce, lemon wedges, and a sprinkle of chopped chives or parsley for a fresh touch.
Notes
- Use firm white fish like cod, haddock, or pollock for the best texture.
- Panko breadcrumbs provide a lighter, crispier coating compared to regular breadcrumbs.
- Mayonnaise in the egg wash helps keep the fish moist and adds flavor.
- For extra crunch, you can double coat the fish fingers by repeating the egg and breadcrumb steps.
- This recipe can be easily doubled or halved depending on your serving needs.
