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.
Here are some more fish recipes that are my favorite from the blog – Crispy Fish Tacos With Cabbage Slaw, Honey Garlic Fish, Spicy Fish Fry, Kerala Fish Curry, and Chettinad Fish Fry.
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About This Recipe
Fish fingers, this crispy from outside, and soft from inside appetizer is what you need to kick off your game or movie night with a glass of your favorite cocktail.
I take my game and movie nights very seriously and before we begin, I prepare an array of appetizers and keep them ready. And one finger food that is always on the list is these fish fingers, as my son and husband both love it.
You must be thinking why it is named fish fingers? Well, in this recipe fish pieces are cut in the shape of fingers (batons), marinated with tongue-tingling spices, coated with flour, and then deep-fried until crisp, thus the name.
The crispy crumbly crust on the outside and tender flaky fish on the inside give a unique delightful flavor and is always a hit at social gatherings too.
So next time, you want some nice and crispy snack that satiates your taste buds, you know what to make. Right?
This Fish Finger is,
- Crispy
- Easy to make
- Yummy
- Apt for Game or Movie Nights
- A great accompaniment with Cocktails
Ingredients
To make this recipe, very basic ingredients are needed.
Fish – You will need boneless fillets of any white fish cut into fingers. Tilapia, cod, swai, or haddock works great. Use fresh or frozen fish to make this recipe. If using frozen fish, make sure to thaw it before using.
Marination – Marination ingredients give a very nice flavor to this fish – I have used lime juice, ground turmeric, red pepper flakes, freshly ground black pepper, and ginger garlic paste for the marination.
You can adjust the amount of red pepper flakes and black pepper as per your taste and the spice level you need for your fish fingers.
Do not miss on the lime juice, as it adds a nice and subtle tangy taste to the marination.
Batter – Marinated fingers are coated with a thick batter before frying. The batter makes the fish crispy from the outside. I have used a mix of all-purpose flour (maida), rice flour, and cornstarch.
Rice flour and cornstarch are a must, as they makes the outer layering nice and crispy.
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. I used plain breadcrumbs but you can use Italian style or panko.
You can also use crushed corn flakes instead of breadcrumbs for the coating of fish fingers.
How to make Fish Fingers?
Start by washing 10 oz (300 g) boneless fish fillets. If using frozen fillets, make sure to thaw them. Once washed, wipe them well using a kitchen towel. Cut the fillets into batons (fingers) using a sharp kitchen knife following the natural lines of the fish. The strips should be approximately ½ inch wide and 2 inches long.
Transfer the fish fingers to a medium-size mixing bowl. Add ½ tsp salt, 2 tbsp lime juice, ½ tsp ground turmeric, ½ tsp red pepper flakes, ½ tsp freshly ground black pepper, and 1 tsp ginger garlic paste.
Mix everything well using your clean fingers and set aside for 10 minutes.
Stir together 2 tbsp all-purpose flour, 1 tsp rice flour, 2 tsp cornstarch, 2 large eggs, and ¼ tsp baking soda in another medium-size mixing bowl.
Add the marinated fish in this mixture and keep aside for another 10 minutes.
Heat 4-5 cups of vegetable oil over high heat for frying in a medium-size skillet. Once the oil is hot, set the heat to medium. Coat the fingers with bread crumbs and drop them in hot oil.
Deep fry the fingers until golden brown on medium heat. Keep flipping them once in a while using a slotted spoon. Do not overcrowd the pan while frying the fingers. Fry them in batches, otherwise, they will not turn out crispy.
Also, do not coat the fish with breadcrumbs and keep. Coat them one by one and keep dropping in oil immediately after coating.
Once the fingers are browned and crispy, drain them on a plate lined with a kitchen towel. Serve hot with a dipping sauce.
Frequently Asked Questions
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 arrange the ready fingers on it in a single layer.
Fry at 400 degrees F (200 degrees C) 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 drizzle a few teaspoons of oil in a pan and heat over medium heat. 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 grill at medium heat for 10-15 minutes. Brush or spray your fish fingers with some oil.
Cook from all the sides until crisp and golden.
If you don’t have bread crumbs, you can use poha or flattened rice instead. Just grind them coarsely and use them instead of bread crumbs. They are a healthier alternative to bread crumbs. You can also use crushed cornflakes to coat the fish.
Pro Tips by Neha
Add some shredded parmesan cheese in the marinade for a nice umami flavour.
Add a little mayonnaise in the batter to make the fish crunchier from inside and outside.
Make sure to pat dry the fish before marinating.
Fry on medium heat for best result.
Do not use lean fish otherwise they will become too dry.
Serving Suggestions
Serve these fish fried fingers along with Yoghurt Dip with Mint and Garlic, Tartare Sauce, Mayo, Tomato Sauce, or even a Mango Chilli Sauce.
You can serve these fingers any dipping sauce like Yum Yum Sauce, Boom Boom Sauce or Thai Sweet Chili Sauce.
These also taste great with Ketchup or Dahi Chutney.
Storage Suggestions
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.
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 them completely and once they are completely frozen, then transfer them to a freezer bag. It stays good for about 15 to 18 months.
Make sure to thaw these before you deep fry them. Once you thaw them, you have to use them immediately, you cannot freeze them again.
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Recipe Card
Fish Fingers Recipe
Ingredients
- 10 ounces fish fillets
- ½ teaspoon salt
- 2 tablespoons lime juice
- ½ teaspoon ground turmeric
- ½ teaspoon red pepper flakes
- ½ teaspoon freshly ground black pepper
- 1 teaspoon ginger garlic paste
- 2 tablespoons all purpose flour
- 1 teaspoon rice flour
- 2 teaspoons cornstarch
- 2 large eggs
- ¼ teaspoon baking soda
- 1 cup bread crumbs
- oil for frying
Instructions
- Start by washing 10 oz (300 g) boneless fish fillets. If using frozen fillets, make sure to thaw them. Once washed, wipe them well using a kitchen towel. Cut the fillets into batons (fingers) using a sharp kitchen knife following the natural lines of the fish. The strips should be approximately ½ inch wide and 2 inches long.
- Transfer the fish fingers to a medium-size mixing bowl. Add ½ tsp salt, 2 tbsp lime juice, ½ tsp ground turmeric, ½ tsp red pepper flakes, ½ tsp freshly ground black pepper, and 1 tsp ginger garlic paste.
- Mix everything well using your clean fingers and set aside for 10 minutes.
- Stir together 2 tbsp all-purpose flour, 1 tsp rice flour, 2 tsp cornstarch, 2 large eggs, and ¼ tsp baking soda in another medium-size mixing bowl.
- Add the marinated fish to this mixture and keep aside for another 10 minutes.
- Heat 4-5 cups of vegetable oil over high heat for frying in a medium-size skillet. Once the oil is hot, set the heat to medium. Coat the fingers with bread crumbs and drop them in hot oil.
- Deep fry the fingers until golden brown on medium heat. Keep flipping them once in a while using a slotted spoon. Do not overcrowd the pan while frying the fingers. Fry them in batches, otherwise, they will not turn out crispy.
- Also, do not coat the fish with breadcrumbs and keep. Coat them one by one and keep dropping in oil immediately after coating.
- Once the fingers are browned and crispy, drain them on a plate lined with a kitchen towel. Serve hot with a dipping sauce.
Livetheindia
Seems really easy to cook , its a must try ..Thanks for sharing !!!
Rasel mondal
I like this fish finger nice preparing
Neha Mathur
Thanks
Gracy
Easy to make with clear instructions. Loved it.
Neha Mathur
Thanks 🙂
Rachna Malik
Fabulous recipe so simple to follow and make
Neha Mathur
Thanks