Crispy Fish Fingers – Easy Oven-Baked Recipe

Crispy Fish Fingers are more than just a weeknight meal; They are a nostalgic embrace on a plate. Who doesn’t remember the joy of biting into that golden, crispy exterior and finding a perfectly cooked, flaky fish inside? This beloved dish has a magical way of bringing a smile to the faces of people of all ages, from picky eaters to discerning adults. What really sets our version of Crispy Fish Fingers apart is the meticulous attention to detail, ensuring that every single finger achieves that unique, audible crunch without any of the greasiness. We’re talking about a light, airy coating that complements the delicate flavor of fresh fish rather than eliminating it. Get ready to elevate your simple fish finger experience to a whole new, delicious dimension.

Material:

1 pound white fish fillets (such as cod or haddock), cut into strips
1 cup flour
1 teaspoon red capsicum
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

Preparation of fish and dredging station

The first step to achieving perfectly crispy fish fingers is to prepare your fish and set up your dredging station. This organized approach ensures a smooth and efficient coating process, leading to beautifully golden and crispy results. Start with your 1 pound white fish fillet. Whether you choose cod, haddock, or another firm white fish, make sure it’s fresh and ready to be cut. Pat the fillets dry with a paper towel. This is an important step because excess moisture can prevent coatings from adhering properly. Once drained, carefully cut the fillets into uniform strips about 1/2 inch thick and 3-4 inches long. Aim for uniformity in size so they cook evenly. Keep these fish fillets aside.

Now, let’s build our three-stage dredging station. You will need three shallow pots or bowls. In the first recipe, mix 1 cup of flour with 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix these dry ingredients together well. This seasoned flour will form a base layer, providing a slightly crunchy base and infusing the fish with delicious flavor.

In another dish, add 2 large eggs and beat them well with a fork or whisk until the yolks and whites are completely combined and slightly foamy. This egg wash will attach the next layers of coating to the fish.

In a third dish, mix 1 cup panko breadcrumbs with 1/4 cup grated Parmesan cheese. Panko breadcrumbs are the key to getting that signature crunch; Their large, airy pieces create a lighter and more brittle coating than traditional breadcrumbs. The addition of Parmesan cheese adds a delicious, nutty depth that complements the light fish beautifully. Stir these together until the cheese is evenly distributed throughout the panko.

coating fish fingers

With your dredging station completely ready, it’s time to coat each fish finger. Take one of your seasoned fish strips and, working one by one, dip it into the seasoned flour mixture first. Make sure the entire surface of the fish strip is lightly and evenly coated. Gently remove excess flour before moving on to the next step. This initial coating of flour helps absorb moisture and provides a good surface for the eggs to stick to.

Next, dip the flour-dried fish strips into the beaten eggs. Make sure the entire strip is submerged in the egg wash, allowing any excess to drip back into the dish for a moment. The egg acts as a glue for the final, important layer of panko.

Finally, transfer the egg-coated fish strips to the panko and Parmesan mixture. Press gently but firmly to make sure the breadcrumbs stick to all sides of the fish. You want a nice, generous coating of the panko mixture. For an even thicker, crispier coating, you can repeat the egg wash and panko process one more time, essentially double-coating the fish fingers. To prevent them from sticking together before frying, place the coated fish fingers on a clean plate or baking sheet, making sure they do not touch each other.

Fry Crispy Fish Fingers

Now for the most exciting part: the frying! This is where your Crispy Fish Fingers really come to life. For this you will need a large, heavy-bottomed tawa or frying pan. Pour enough vegetable oil into the pan to come about 1/2 inch above the bottom. Heat oil on medium-high flame. You can test if the oil is hot enough by dropping a small piece of panko breadcrumbs into the oil; If it crackles immediately and floats to the surface, the oil is ready. If it browns too quickly, reduce the heat a bit.

Carefully drop a few coated fish fingers into the hot oil, being careful not to overcrowd the pan. Overcrowding will cause the temperature of the oil to drop, resulting in the fish fingers becoming sticky instead of crispy. Fry them in batches. Let them cook for about 3-4 minutes on each side, or until they are a beautiful golden brown and the fish inside is completely cooked and flakes easily. Use a slotted spoon or spatula to gently turn them to ensure even browning on all sides.

Once they are completely crisp and golden, remove the fish fingers from the pan and place them on a wire rack placed over a baking sheet. This removes excess oil and retains their crispness. Alternatively, you can place them on a paper towel-lined plate, but the wire rack method is usually preferred for optimal crispiness. Continue frying the remaining fish fingers in batches, adjusting the heat as needed to maintain the optimal frying temperature.

Serving Your Crispy Fish Fingers

Your delicious Homemade Crispy Fish Fingers are now ready to enjoy! When they become completely crunchy, serve them immediately. They’re amazingly versatile and match perfectly with a variety of classic accompaniments. A squeeze of fresh lemon juice on top really enhances the flavor. Tartar sauce is a perennial favorite, offering a creamy and tangy contrast. Malt vinegar is another excellent choice for those who enjoy a sharp, acidic kick.

For a more nutritious meal, serve your Crispy Fish Fingers with thick-cut steak fries or oven-baked potato wedges. A simple side salad with a light vinaigrette or some pulpy peas can provide a refreshing counterpoint to the richness of the fried fish. You can also serve them as appetizers at a gathering; They’re always a crowd pleaser! The satisfying crunch of the panko and Parmesan coating, combined with the tender, flaky white fish, make these homemade fish fingers a truly delightful culinary creation. Enjoy every crunchy bite!

conclusion:

And there you have it – the ultimate guide to getting perfectly golden and delicious Crispy Fish FingersWe’ve walked you through every step, from selecting the freshest fish to the precise cooking techniques that ensure satisfying crispiness. These homemade fish fingers are very different from the store bought fish fingers, offering superior taste and texture that everyone will be asking for again and again.

For serving suggestions, these Crispy Fish Fingers are fantastic with fluffy mashed potatoes and garden peas, or with a vibrant coleslaw for a refreshing contrast. They also make a delightful appetizer with your favorite dipping sauce – think tartar sauce, ketchup, or even spicy aioli. Don’t be afraid to get creative with variations! You can experiment with different types of white fish such as cod, haddock, or even tilapia. For added flavor, consider adding finely chopped herbs like parsley or chives to your breadcrumb coating, or add a pinch of paprika for a mild smoky flavor.

We really hope you enjoy making and eating these incredible Crispy Fish Fingers as much as we do. Get into your kitchen and try them – you might just find your new family meal!

FAQs about Crispy Fish Fingers:

Q: How can I make sure my fish fingers are extra crispy?

Answer: The key to extra crispy fish fingers lies in a few things. First, make sure your oil is hot enough before frying – a good temperature prevents fingers from absorbing too much oil and getting greasy. Second, avoid overcrowding the pan; Fry in batches to maintain oil temperature and allow each finger to crisp evenly. finally, make sure your fish is completely patted dry before breading so that the coating sticks well and gets the perfect crispiness.

Question: Can I bake these fish fingers instead of frying them?

Answer: Absolutely! For a healthier option, you can bake these Crispy Fish Fingers. Preheat your oven to medium-high temperature (about 400°F or 200°C). Place the breaded fish fingers on a baking sheet lined with parchment paper. You can lightly spray them with cooking oil for extra browning. Bake for about 15-20 minutes, turning occasionally, until they are golden brown and cooked through. Although they won’t be as crunchy as fried, they are still surprisingly delicious.