Best 4 Herbed Fish Fingers With Lemon And Caper Dip Recipes
Indulge in a culinary adventure with our tantalizing Herbed Fish Fingers accompanied by a refreshing Lemon and Caper Dip. Prepared with delicate fish fillets coated in a crispy herb-infused breadcrumb crust, these fish fingers offer a delightful textural contrast between the tender fish and the crunchy coating. The zesty Lemon and Caper Dip, bursting with tangy lemon flavor and briny capers, perfectly complements the fish fingers, elevating the overall taste experience. This recipe collection also features a delightful variation using panko breadcrumbs for an extra crispy coating, along with a scrumptious homemade tartar sauce recipe for those who prefer a classic accompaniment. Additionally, discover an air fryer adaptation for those seeking a healthier cooking method, resulting in irresistibly crispy fish fingers without the added oil.
Check out the recipes below so you can choose the best recipe for yourself!
HERB DIP
Steps:
- Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.
HERBED FISH FINGERS WITH LEMON AND CAPER DIP
Make and share this Herbed Fish Fingers With Lemon and Caper Dip recipe from Food.com.
Provided by English_Rose
Categories European
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F
- In a food processor, blitz the bread to coarse crumbs. Add the lemon zest, herbs and a pinch of salt, and pulse to bright green, fine breadcrumbs.
- Cut the fish into 1 1/2in x 4in strips (any trimmings can be kept for a fish pie).
- Dust each strip with flour, shaking off any excess, then dip into the beaten egg and coat in the breadcrumbs.
- The strips can now be kept in the fridge for up to 4 hours to firm up, but this is not essential.
- Heat 1 tbsp oil in a large frying pan until hot and fry the fish fingers a few at a time for 1-2 minutes on each side.
- Keep each batch warm on absorbent paper until all of the fish fingers are cooked.
- For the dip, mix all the ingredients together and season with salt and pepper.
- For the wedges, cut the potatoes into wedges, about 6-8 per potato, then toss in a bowl with the oil and paprika.
- Spread the wedges out in a single layer on a large non-stick baking tray. Roast in the oven for about 40-50 minutes, depending on their size, turning occasionally until golden brown and crisp. When cooked, season with flakes of sea salt.
- Serve the fish fingers with the lemon and caper dip and the crisp potato wedges on the side.
Nutrition Facts : Calories 756.9, Fat 31, SaturatedFat 9.8, Cholesterol 146.2, Sodium 372.9, Carbohydrate 87.4, Fiber 10.3, Sugar 4.5, Protein 34
ROASTED LEMONY FISH WITH BROWN BUTTER, CAPERS AND NORI
Drizzling a mild, white fish with a caper-spiked browned butter is classic for a reason. The butter adds richness to the lean fish, and the tanginess of capers and lemon perks up any mellowness. In this version, adapted from the chef Danielle Alvarez's cookbook "Always Add Lemon" (Hardie Grant, 2020), nori oil adds another layer of umami flavor. It's both bright and deep, with a silky texture that's easy to achieve. Serve it with rice or bread to mop up all the saline, buttery juices.
Provided by Melissa Clark
Categories seafood, main course
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 475 degrees. Put fish on a rimmed baking sheet and season with salt and pepper; set aside.
- Make the nori oil: Place crumbled seaweed snacks in a blender or mini food processor. With the motor running, drizzle in 1/4 cup of the olive oil and continue to blend until the oil is black, 1 to 3 minutes, scraping down the sides if needed. (Because there's such a small amount of liquid, you may need to stir a lot in between pulses. If you like, you can double the ingredients and save some for next time; it will keep for at least a few weeks in the fridge.) When the oil is well blended, stir in a pinch each of salt and pepper and set aside.
- Pour the remaining 1/4 cup olive oil all over fish. Thinly slice 1 1/2 lemons. (Save the other lemon half for serving.) Arrange lemon slices on top of the fish. Roast until the fish is opaque and just cooked through but not yet flaky, about 10 to 15 minutes, depending on the thickness of fish. Remove from oven and brush two-thirds of the nori oil on top of fish; set aside to rest while preparing the butter.
- In a small saucepan, melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 5 minutes. Add parsley and capers, and cook for another minute. (Be careful when adding capers, as they may splatter once they hit the hot butter.) Pour the sizzling butter mixture over the fish and squeeze a little lemon juice from the reserved half on top. Serve immediately with remaining nori oil on the side for more drizzling.
LEMON CAPER DIP
Serve with cut up veggies or your favorite crackers! From Diabetic Living, Summer 2005. Very important to use fresh dairy ingredients for this recipe.
Provided by COOKGIRl
Categories Lemon
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a small, non-reactive serving bowl combine all the ingredients.
- Cover and chill until ready to serve.
- *Stir dip before serving.*.
- Garnish with some fresh dill weed and a few strands of lemon peel.
Tips:
- Choose the right fish: For this recipe, it's best to use a firm-fleshed fish that will hold its shape well during cooking. Some good options include cod, haddock, or tilapia.
- Use fresh herbs: Fresh herbs will give your fish fingers the best flavor. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use only half the amount.
- Don't overcook the fish: Fish fingers are best when they are cooked just until they are opaque in the center. Overcooking will make them tough and dry.
- Serve with a dipping sauce: Fish fingers are traditionally served with a dipping sauce, such as tartar sauce or lemon and caper dip. You can also serve them with a side of your favorite vegetables.
Conclusion:
These herbed fish fingers with lemon and caper dip are a delicious and easy-to-make meal that is perfect for a weeknight dinner. The fish fingers are crispy on the outside and tender on the inside, and the lemon and caper dip is the perfect complement. Serve with a side of your favorite vegetables for a complete meal.
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