Super crispy from the outside and juicy from the inside, these Homemade Fish Fingers are a breeze to make. You can’t go wrong with this delicious and easy recipe.
10ouncesboneless fish fillets300 g, fresh or frozen
½teaspoonsalt
2tablespoonsfreshly squeezed lime juice
½teaspoonground turmeric
½teaspoonred pepper flakes
½teaspoonfreshly ground black pepper
1teaspoonginger garlic paste
To Make The Batter
2tablespoonsall purpose flour
1teaspoonrice flour
2teaspoonscornstarch
2large eggs
¼teaspoonbaking soda
To Coat The Fish
1cuppanko bread crumbs or regular breadcrumbs
To Fry The Fingers
oil
Instructions
Marinate The Fingers
Start by washing 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 fillet. The strips should be approximately ½ inch wide and 2 inches long.
Transfer the fingers to a medium-sized mixing bowl.
Add salt, lime juice, turmeric, red pepper flakes, black pepper, and ginger garlic paste.
Mix everything well using your clean fingers and set aside for 10 minutes.
Make The Batter To Coat The Fingers
Stir together all-purpose flour, rice flour, cornstarch, eggs, and baking soda in another medium-sized mixing bowl.
Add the marinated fish to this mixture and keep it aside for another 10 minutes.
Fry The Fingers
Heat 4-5 cups of oil over high heat in a medium-size skillet.
Once the oil is hot, set the heat to medium.
Coat the fish fingers, one by one, with bread crumbs and drop them in hot oil.
Note – Do not coat the fingers with breadcrumbs and keep them. Coat them individually and keep dropping them in oil immediately after coating.
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.
Once the fingers are browned and crispy, drain them on a plate lined with paper tissues.
You will need boneless fillets of any white fish cut into fingers (batons). Tilapia, cod, swai, or haddock works great. Use fresh or frozen fish to make this fish finger recipe. If using frozen fish, make sure to thaw it before using it.Avoid using lean fish like tuna, and swordfish as they dry out quickly.You can adjust the red pepper flakes and black pepper as per your taste.Add some shredded parmesan cheese to the marinade for a nice umami flavor.Add a little mayonnaise to the batter to make the covering crunchier.Make sure to pat dry the fish before marinating.Fry on medium heat for the best result.