Best 4 Crisp Crumbed Fish Fingers Recipes
Indulge in the crispy delight of homemade fish fingers, a timeless classic that's sure to tantalize your taste buds. These delectable treats are coated in a golden-brown crumb crust, creating a delightful crunch that complements the tender and flaky fish inside. Served with a zesty tartar sauce and a refreshing lemon wedge, these fish fingers are the perfect combination of flavors and textures.
The recipes in this article offer a variety of options to suit your preferences. Whether you prefer the classic panko-crusted fish fingers or a healthier baked version, we have you covered. We also included a kid-friendly recipe that uses fish sticks, making it a fun and easy meal for the whole family.
So, gather your ingredients and let's embark on a culinary journey to create these crispy crumbed fish fingers. Prepare to be amazed by the explosion of flavors and textures that will leave you craving more.
CRISPY FISH FINGERS
Steps:
- Put the bread in the bowl of a food processor and pulse until bread crumbs form. Toast the crumbs in a large, dry nonstick skillet over a medium-high heat, stirring frequently and breaking up the crumbs with a spoon if they begin to stick together, until crisp and golden, about 2 minutes. Remove from heat.
- Preheat the oven to 400 degrees F.
- Spray a baking sheet with olive oil cooking spray. On a plate, combine the flour, salt and pepper. Cut the fillets into 4 by 1-inch strips. A few pieces at a time, dip the fish into the flour mixture, dusting off the excess. Dip the fish in the egg and then the bread crumbs. Arrange on the baking sheet and continue until all of the fish is breaded. Bake until golden and cooked through, about 10 minutes.
- Meanwhile, in a small bowl, stir together the yogurt, mayonnaise, mustard, Worcestershire sauce, chives and cayenne, if using. Season, to taste, with freshly ground black pepper.
- Excellent source of: Protein, Niacin, Vitamin B12, Manganese, Phosphorus, Selenium
- Good source of: Fiber, Thiamin, Riboflavin, Vitamin B6, Vitamin D, Calcium, Copper, Iron, Magnesium, Potassium
Nutrition Facts : Calories 320, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 165 milligrams, Sodium 1030 milligrams, Carbohydrate 35 grams, Fiber 4 grams, Protein 32 grams
CRISPY PANKO FISH STICKS
Hello, homemade Panko Fish Sticks! Say goodbye to soggy fish sticks from the freezer! These fish sticks are ready for the table in about 30 minutes and are sure to please the whole family.
Provided by Nick Evans
Categories Dinner Deep Fried Kid-friendly Quick and Easy
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Make the chili malt vinegar: Stir the malt vinegar and chili oil together in a small bowl. You can use the mix as a dip for fish sticks or French fries or also lightly brush it on freshly fried fish sticks.
- Heat the oil: Over medium heat, heat enough oil in a skillet to fill the the skillet about 1 1/2- to 2-inches deep. (I use about two cups of oil in my large skillet.) The oil doesn't need to completely cover the fish sticks. The oil is ready when you can add a few breadcrumbs and they sizzle immediately and float to the top.
Nutrition Facts : Calories 618 kcal, Carbohydrate 63 g, Cholesterol 193 mg, Fiber 3 g, Protein 32 g, SaturatedFat 3 g, Sodium 925 mg, Sugar 4 g, Fat 25 g, ServingSize 4 servings, UnsaturatedFat 0 g
CRISP CRUMBED FISH FINGERS
Crisp, crumbed fish strips are almost as speedy as fish fingers, but much smarter.
Provided by futureamazingchef
Categories 100+ Everyday Cooking Recipes Family-Friendly Recipes Kid-Friendly Fish
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- Cut fish fillets into long diagonal strips, each measuring about 3/4 inch wide.
- Break eggs into a shallow dish and beat well with a fork. Place bread crumbs in another shallow dish. Put flour, salt, and pepper in a large zip-top bag.
- Dip fish strips in egg, turning to coat well. Place on a plate and then shake a few at a time in the bag of seasoned flour. Dip in egg again and then in bread crumbs, turning to coat well. Place on a tray in a single layer, not touching, and let the coating set for at least 5 minutes.
- Meanwhile, heat 1/2 inch oil in a large frying pan over medium-high heat. Fry fish strips in batches (taking care not to overcrowd the pan) in the hot oil for about 2 to 2 1/2 minutes, turning once. Drain on a paper towel-lined plate and repeat to fry remaining strips.
- Serve with lemon wedges and tartar sauce.
Nutrition Facts : Calories 157.8 calories, Carbohydrate 14.8 g, Cholesterol 53.8 mg, Fat 7.8 g, Fiber 1 g, Protein 7.6 g, SaturatedFat 1.5 g, Sodium 136.2 mg, Sugar 0.6 g
YUMMY AND EASY CRUMBED FISH
I love fish, and the family says I make the best fish in the house. I wonder if they just want me to cook sometimes? Maybe not, because this recipe really is yummy -- and easy.
Provided by Petroushka
Categories < 30 Mins
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Rinse fish and pat dry with paper towels.
- Season breadcrumbs with parmesan, herbs, salt and pepper.
- Start to heat oil in frying pan. I use a ridged pan.
- While oil is heating, dip each piece of fish in flour, then in beaten egg, then in seasoned breadcrumbs.
- Cook fish in hot oil until done, and nicely browned.
- Drain on paper towels.
- Serve with my Recipe #210251. Everyone says this sauce makes this recipe, so it is worth the effort.
Nutrition Facts : Calories 220.3, Fat 12.2, SaturatedFat 2.2, Cholesterol 63.5, Sodium 181.1, Carbohydrate 21.1, Fiber 1.1, Sugar 1.2, Protein 6.2
Tips:
- Use fresh fish fillets whenever possible. Frozen fillets can be used, but they should be thawed completely before cooking.
- Choose a mild-flavored fish, such as cod, halibut, or tilapia. If you are using a stronger-flavored fish, such as salmon or tuna, you may want to adjust the seasonings in the breading.
- Make sure the fish fillets are completely dry before breading them. This will help the breading adhere to the fish.
- Use a light touch when breading the fish. Don't press the breading into the fish, or it will become too dense.
- Heat the oil to the correct temperature before frying the fish. The oil should be hot enough to sizzle when the fish is added, but not so hot that it smokes.
- Don't overcrowd the pan when frying the fish. This will cause the oil temperature to drop and the fish will not cook evenly.
- Fry the fish in batches, if necessary. Don't try to fry too much fish at once, or the oil temperature will drop and the fish will not cook evenly.
- Drain the fish on paper towels before serving. This will help remove any excess oil.
Conclusion:
Crispy crumbed fish fingers are a delicious and versatile dish that can be served as an appetizer, main course, or snack. They are easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make crispy crumbed fish fingers that are sure to be a hit with your family and friends.
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