Fish Fingers Recipe Whiskaffair

on Feb 01, 2021, Updated Aug 28, 2023 Here are some more fish recipes from the blog that are my favorites: Furikake Salmon, Honey Garlic Fish, Kerala Fish Curry, Spicy Lemon Garlic Baked Tilapia, and Spicy Baked Basa. While growing up in North India, access to good fish was limited. We would only get Rohu fish cut into slices. It was cooked like a fry or a curry. When I got married and came to Bangalore, we explored more fish. Basa was very popularly sold and was not very expensive either. So, one day, I got some fresh basa fillets and tried making these fish fingers. It was a good start since basa doesn’t have too much fishy taste. This recipe stayed with me, and I now make it for a snack when we have a party at home.

About Fish Fingers

These Homemade Crispy Fish Fingers are a delicious appetizer where batons of boneless fish are mixed with a spicy seasoning, coated with flour and egg, and deep-fried until crispy and golden brown. You can easily bake or air fry them for a healthier version. This yummy appetizer is super crispy on the outside and soft and juicy on the inside and is just what you need to kick off your game or movie night. Fish fingers are easy to make and come together in under 50 minutes using simple ingredients.

Storage Suggestions

You can marinate the fingers and store them in the fridge for about 2 hours. When you want to serve, coat them with flour and bread crumbs, and deep fry them. Serve hot with your favorite dip. This fish finger recipe can be made with fresh or frozen fish. If using frozen fish, make sure to thaw it before using it. Marination Ingredients – Marinate the fish with freshly squeezed lime juice, ground turmeric, red pepper flakes, freshly ground black pepper, and ginger-garlic paste. You can adjust the red pepper flakes and black pepper to taste. Batter – Coating the fingers with a batter before frying makes them crispy and crunchy on the outside. I have used a mix of cornstarch, all-purpose flour, rice flour, eggs, and baking soda to make the batter. To make the batter even more flavorful, you can add lemon zest, onion powder, cayenne pepper, dark soy sauce, and garlic powder. Bread Crumbs – You will need bread crumbs to coat the batter-covered fish. Crumbs keep the batter in place, making the fish fingers even crispier. I used panko breadcrumbs, but you can use Italian or regular fine breadcrumbs. You will also need oil to fry the fish fingers. 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 the following ingredients to the bowl.

½ teaspoon salt 2 tablespoon freshly squeezed lime juice ½ teaspoon ground turmeric ½ teaspoon red pepper flakes ½ teaspoon freshly ground black pepper 1 teaspoon ginger garlic paste.

2 tablespoon all-purpose flour 1 teaspoon rice flour 2 teaspoon cornstarch 2 large eggs ¼ teaspoon baking soda

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. Once the fingers are browned and crispy, drain them on a plate lined with paper towels. Serve hot with a dipping sauce. 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. Do not use lean fish; otherwise, they will become too dry. You can also freeze uncooked breadcrumb-coated fingers to fry later. Line a baking tray with aluminum foil and arrange the coated fingers on the tray in a single layer. Cover the tray with plastic wrap. Freeze them completely (4-5 hours) and then transfer them to a freezer bag. Freeze for 15 to 18 months. Thaw these before you deep fry them. Once you thaw them, you must use them immediately; you cannot freeze them again.