Fish Fingers Recipe

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.

3.73 from 11 votes

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.

Prep Time10

Cook Time20

Marination and Resting Time20

Total Time50

Course: Appetizer

Cuisine: American

Servings: people

Author: Neha Mathur

Ingredients

To Marinate The Fish

1 pound boneless fish fillets 500 g, fresh or frozen
½ teaspoon salt
2 tablespoons freshly squeezed lime juice
½ teaspoon ground turmeric
½ teaspoon red pepper flakes
½ teaspoon freshly ground black pepper
1 teaspoon ginger garlic paste

To Make The Batter

2 tablespoons all purpose flour
1 teaspoon rice flour
2 teaspoons cornstarch
2 large eggs
¼ teaspoon baking soda

To Coat The Fish

1 cup panko bread crumbs or regular breadcrumbs

To Fry The Fingers

US Customary - Metric

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.
Serve hot with a dipping sauce.

Video

Notes

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.

Make sure to pat dry the fish before marinating.

Fry on medium heat for the best result.

Nutrition