Crispy Fish Fingers
Enjoy these delightful Crispy Fish Fingers with a crunchy coating and tender fish inside, perfect as a snack, main dish, or appetizer for any gathering.
Ingrédients
For the Fish Fingers
- 500 g white fish fillets Cod, haddock, or tilapia works best
- 1 cup all-purpose flour Can substitute with gluten-free flour
- 2 pieces eggs Beaten
- 2 cups breadcrumbs Panko breadcrumbs for a lighter option
- to taste Salt
- to taste Pepper
- as needed ml Oil for frying Any neutral oil suitable for frying
Instructions
Preparation
- Start by cutting the white fish fillets into finger-sized pieces.
- In a bowl, mix the all-purpose flour with salt and pepper.
- In another bowl, crack the eggs and whisk them until well beaten.
- Place the breadcrumbs in a shallow dish.
Coating
- Dredge each piece of fish in the seasoned flour, ensuring it's well coated.
- Dip the flour-coated fish into the beaten eggs until fully submerged.
- Roll the fish in breadcrumbs, pressing gently to ensure adherence.
Cooking
- In a frying pan, heat oil over medium heat until it's hot.
- Carefully place the coated fish into the hot oil and fry for 3-4 minutes on each side until golden brown.
- Remove the fish fingers from the pan and let them drain on paper towels to eliminate excess oil.
- Serve hot with your favorite dipping sauce.
Notes
To reheat, use an air fryer or oven at 375°F (190°C) for 10 minutes. For variations, try adding spices to the flour or use different types of fish.