Fish Fingers
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 time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 lb boneless fish fillets (500 g, fresh or frozen)
- 1/2 tsp salt
- 2 tbsp freshly squeezed lime juice
- 1/2 tsp ground turmeric
- 1/2 tsp red pepper flakes
- 1/2 tsp freshly ground black pepper
- 1 tsp ginger garlic paste
- 2 tbsp all purpose flour
- 1 tsp rice flour
- 2 tsp cornstarch
- 2 large eggs
- 1/4 tsp baking soda
- 1 cup panko bread crumbs (or regular breadcrumbs)
- oil
Instructions
- 1
Start by washing fish fillets. If using frozen fillets, make sure to thaw them.
- 2
Once washed, wipe them well using a kitchen towel.
- 3
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.
- 4
Transfer the fingers to a medium-sized mixing bowl.
- 5
Add salt, lime juice, turmeric, red pepper flakes, black pepper, and ginger garlic paste.
- 6
Mix everything well using your clean fingers and set aside for 10 minutes.
- 7
Stir together all-purpose flour, rice flour, cornstarch, eggs, and baking soda in another medium-sized mixing bowl.
- 8
Add the marinated fish to this mixture and keep it aside for another 10 minutes.
- 9
Heat 4-5 cups of oil over high heat in a medium-size skillet.
- 10
Once the oil is hot, set the heat to medium.
- 11
Coat the fish fingers, one by one, with bread crumbs and drop them in hot oil.
- 12
Note – Do not coat the fingers with breadcrumbs and keep them. Coat them individually and keep dropping them in oil immediately after coating.
- 13
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.
- 14
Once the fingers are browned and crispy, drain them on a plate lined with paper tissues.
- 15
Serve hot with a dipping sauce.