Crispy from outside and juicy from inside, these Fish Fingers are a breeze to make. You just can’t go wrong with this delicious and easy recipe. Here is how to make these at home.
About This Recipe
Fish Finger is a delectable appetizer, which is made with Boneless fish pieces that are cut in the shape of fingers.
These fingers are seasoned with tongue-tingling spices and coated in bread crumbs.
It is then deep-fried in oil until it becomes brown and crispy from the outside.
The crispy crumbly crust on the outside and tender flaky fish on the inside gives a unique delightful flavor and is always a hit at social gatherings.
This Fish Finger is,
- Easy to make
- Apt for Game or Movie Nights
- A great accompaniment with Cocktails
To make this recipe, very basic ingredients are needed.
Fish – You will need boneless fillets of any white fish cut into fingers. Use fresh or frozen fish to make this recipe.
Marination – Marination ingredients give a very nice flavor to this fish – I have used lemon juice, turmeric powder, red chili flakes, black pepper, and ginger garlic for the marination.
Batter – Marinated fingers are coated in a thick batter before frying. The batter makes the fish crispy from outside. I have used a mix of all-purpose flour (Maida), rice flour, and cornflour.
Bread Crumbs – Finally, you will need bread crumbs to cover the batter-coated fish. Crumbs will keep the batter in place and make the fingers even crispier.
Step By Step Recipe
Add fish fingers in a bowl and add salt, lemon juice, turmeric powder, red chili flakes, crushed black pepper, and ginger garlic paste.
Mix well and keep aside for 10 minutes.
Mix all-purpose flour, rice flour, cornflour, egg, and baking soda in another bowl.
Add the marinated fish in this mixture and keep aside for another 10 minutes.
Coat the fingers with bread crumbs.
Heat oil in a pan. Deep fry the fingers until golden brown on medium heat.
Drain on a plate lined with kitchen tissue. Serve hot with Ketchup or Tartare sauce.
Frequently Asked Questions
To make fingers, cut the fish into strips down the fillet, following the natural lines of the fish.
The strips should be approximately 1 to 2 cm wide and 6 to 8 cm long.
Any white fish like cod, haddock, basa, tilapia, catfish, barramundi and even Salmon etc works great for making this recipe.
Avoid using lean fish like tuna, swordfish as they dry out quickly.
If you are looking for a healthier version of this snack, then you can bake it instead of deep-frying them and it comes out equally delicious.
I suggest toasting the breadcrumbs for 5 minutes before coating the fish pieces with it.
It will ensure the crust is perfectly crispy once baked.
Once you finish the process to make the Fish Fingers as given below, keep them aside.
Keep a metal rack on the top of a baking sheet and spray it with olive oil or any oil of your choice.
Place the breadcrumbs coated fingers on the rack and put the baking sheet in the oven.
Close the oven and bake for about 12 to 15 minutes, until the fish is cooked through.
You can also turn the fingers halfway so that it gets cooked evenly on both sides.
Add more cooking spray on the second side if it is required.
Preheat the air fryer for around 5 minutes. Open the fryer basket and add all the fingers in it.
Fry at 200-degree centigrade for about 7 minutes.
Open the basket, shake it once, and then fry them again for another 2 minutes, so that they cook evenly.
You will get a beautiful appetizer without a drop of oil.
Prepare the fish fingers as per the recipe. Now heat a pan with oil. Once the oil is slightly hot, add the breadcrumb coated fish fingers and cook from all the sides till they turn crispy and brown.
Preheat your medium grill for 10-15 minutes. Brush or spray your fish fingers with some oil.
Cook from all the sides until crisp and golden.
The addition of cornflour and rice flour in all-purpose flour batter makes the outer layer nice and crispy. Also, fry the fingers on medium heat and not high heat.
You can marinate the fish and store them in the fridge for about 2 hours. The time you want to serve, coat them with flour, bread crumbs, and deep fry. Serve hot with your favorite dip.
If you don’t have Bread Crumbs, you can use Poha or Flattened Rice instead. Just grind them coarsely and use instead of bread crumbs. They are even a healthier alternative to bread crumbs.
You can even use crushed cornflakes to coat the fish.
You can freeze uncooked fingers to fry later.
Line a baking tray with cling film and add the uncooked fingers on the tray and cover it with cling film again.
Freeze it completely and once it is done, then transfer it to the freezer bags.
It stays good for about 15 to 18 months.
Make sure to thaw these before you deep fry them to eat.
Once you thaw them, you have to use it immediately, you cannot freeze them again.
In case you want to freeze them again, cook them and then you can freeze them.
These also taste great with Ketchup or Dahi Chutney.
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Fish Fingers Recipe
- 300 g Fish
- 1/2 tsp Salt
- 2 tbsp Lemon juice
- 1/2 tsp Turmeric powder
- 1/2 tsp Red chilli flakes
- 1/2 tsp Crushed black pepper
- 1 tsp Ginger garlic paste
- 2 tbsp All Purpose Flour
- 1 tsp Rice Flour
- 2 tsp Cornflour
- 2 Egg
- 1/4 tsp Baking soda
- 1 cup Bread crumbs
- Oil for frying
- Add fish fingers in a bowl and add salt, lemon juice, turmeric powder, red chilli flakes, crushed black pepper and ginger garlic paste.
- Mix well and keep aside for 10 minutes.
- Mix all purpose flour, rice flour, cornflour, egg and baking soda in another bowl.
- Add the marinated fish in this mixture and keep aside for another 10 minutes.
- Coat the fish fingers with bread crumbs.
- Heat oil in a pan.
- Deep fry the fish fingers until golden brown on medium heat.
- Drain on a plate lined with kitchen tissue.
- Serve hot with Ketchup or Tartare sauce.