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Crispy Fish Fingers

Perfectly golden and crunchy fish fingers with a flavorful Parmesan-panko coating that’s guaranteed to please even the pickiest eaters. These homemade fish fingers are crispy on the outside and tender on the inside – far superior to frozen varieties.

 

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb white fish fillets (such as cod or haddock), cut into strips
  • 1 cup all-purpose flour
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • Vegetable oil, for frying

Instructions

  1. Prepare the Breading Station: Set up a breading station with three shallow bowls. In the first bowl, mix the flour with paprika, garlic powder, onion powder, salt, and pepper until well combined. Pour the beaten eggs into the second bowl. In the third bowl, thoroughly combine the panko breadcrumbs and grated Parmesan cheese.
  2. Bread the Fish: Take each fish strip and dredge it first in the seasoned flour mixture, ensuring it’s evenly coated on all sides. Next, dip the floured fish into the beaten eggs, allowing excess to drip off. Finally, press the fish into the panko-Parmesan mixture, gently applying pressure to help the coating adhere well to the fish.
  3. Heat the Oil: Pour enough vegetable oil into a large skillet to reach about 1/4 inch depth and heat over medium heat. The oil is ready when a small pinch of breadcrumbs sizzles immediately when dropped in.
  4. Fry the Fish: Carefully place the breaded fish fingers into the hot oil, working in batches to avoid overcrowding the pan. Cook for 3-4 minutes on each side, or until the coating becomes golden brown and crispy, and the fish is cooked through and flakes easily.
  5. Drain and Serve: Using tongs or a slotted spatula, transfer the cooked fish fingers to a plate lined with paper towels to absorb any excess oil. Serve immediately while hot and crispy.

Notes

  • For best results, pat the fish dry with paper towels before breading to help the coating stick better.
  • You can check if the fish is cooked by gently pressing a fork into the thickest part – it should flake easily when done.
  • These fish fingers can be baked instead of fried for a healthier option. Arrange on a baking sheet lined with parchment paper, spray with cooking oil, and bake at 425°F (220°C) for about 15-20 minutes, flipping halfway through.
  • Serve with tartar sauce, lemon wedges, or malt vinegar for a traditional touch.
  • Author: bestfeed
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main-course
  • Method: Frying
  • Cuisine: British

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 320
  • Sugar: 1g
  • Sodium: 500mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 28g
  • Cholesterol: 120mg

Find it online: https://bestfeed.us/crispy-fish-fingers/