Best Chicken Fried Fish Fingers Recipes

" CHICKEN FRIED " FISH FINGERS

I know fish is good for you, but I'm one of those people that don't care for the "fishy taste" that some fish seem to have. My SO convinced me to try different types of mild fish, so I decided to try orange roughy, and used my fried chicken recipe. This recipe is the great result. Actual prep time is 2 hours 10 minutes, (2 hours chill, 10 minutes actual prep). if you try this, be careful turning, as some of the coating might flake off, but it still just as good. Submitted on April 25th,2006

Provided by Chef shapeweaver

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb orange roughy, cut fish into 12 equal pieces (or any other thick mild boneless fillets)
3/4 cup buttermilk
1 egg, slightly beaten
1 cup self-rising flour
1 1/2 tablespoons seasoning salt
1 1/2 teaspoons ground black pepper
3/4 cup canola oil

Steps:

Put fish into a medium sized bowl.
Cover with buttermilk; chill for at least 2 hours.
Mix together flour, seasoning salt, and pepper in a large bowl.
Coat each piece of fish in flour mixture.
Set aside.
In remaining buttermilk, add egg, mixing well.
Coat floured fish in buttermilk/egg mix.
Repeat step 4.
Heat oil till hot but not smoking in a large skillet.
Add fish six pieces at a time. Do not crowd fish.
Cook until fish is golden brown and flakes easily (about 3 to 5 minutes each side).

Nutrition Facts : Calories 597.1, Fat 43.6, SaturatedFat 3.6, Cholesterol 122.9, Sodium 544.8, Carbohydrate 26, Fiber 1.1, Sugar 2.4, Protein 24.9

CHICKEN-FRIED FISH

Chicken-Fried Fish image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

12 ounces green beans, trimmed
Kosher salt
4 6-ounce tilapia fillets
Freshly ground pepper
3/4 cup all-purpose flour
1/4 teaspoon paprika, plus more for sprinkling
2 large eggs
1/4 cup vegetable oil
1 1/4 cups low-sodium chicken broth
1/4 cup whole milk
2 tablespoons cream cheese
1 tablespoon chopped fresh parsley

Steps:

Place the green beans in a microwave-safe dish. Add 1/4 cup water and 1/2 teaspoon salt, cover loosely with plastic wrap and microwave until tender, about 5 minutes. Meanwhile, sprinkle the fish all over with 1/2 teaspoon salt, and pepper to taste. Combine the flour and paprika in a shallow dish. Beat the eggs in another dish. Dip each fish fillet in the eggs, then dredge in the flour mixture, turning to coat. Reserve the flour mixture. Heat 3 tablespoons vegetable oil in a skillet over medium-high heat. Working in batches, fry the fish until cooked through, 3 to 4 minutes per side. Transfer to a plate and tent with foil. Wipe out the skillet. Heat the remaining 1 tablespoon vegetable oil in the skillet over medium-high heat. Whisk in 3 tablespoons of the reserved flour mixture, then add the chicken broth and 1/4 cup water; bring to a boil, whisking. Add the milk, cream cheese and parsley; cook, whisking, until slightly thickened, about 2 minutes. Season with salt and pepper. Divide the fish among plates. Top with the sauce and sprinkle with paprika. Serve with the green beans.
Photograph by Christopher Testani

Nutrition Facts : Calories 401, Fat 16 grams, SaturatedFat 4 grams, Cholesterol 207 milligrams, Sodium 659 milligrams, Carbohydrate 24 grams, Fiber 3 grams, Protein 43 grams

CRISP CRUMBED FISH FINGERS

Crisp Crumbed Fish Fingers image

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

Ingredients

10 ounces sole fillets
2 large eggs
2 cups fresh fine bread crumbs
¾ cup all-purpose flour
salt and ground black pepper to taste
1 cup oil for frying, or as needed
1 medium lemon, cut into wedges
2 tablespoons tartar sauce

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

FRIED CHICKEN FINGERS (TENDERS)

Fried Chicken Fingers (Tenders) image

Ever crave those restaurant style chicken fingers? Why pay restaurant prices for one serving when you could pay the same price for an entire meal. You'll have to vary the spices to your taste. The spices listed is how we makes these at home. Serve with buffalo wing sauce, honey mustard or BBQ sauce for dipping.

Provided by ARathkamp

Categories Chicken

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb chicken tenders
1 cup all-purpose flour
3 eggs
1 tablespoon season salt (or to taste)
1/2 tablespoon red pepper flakes (or to taste)
1/2 tablespoon black pepper (or to taste)
1/4 cup milk
2 cups canola oil (or enough for pan frying)

Steps:

Heat oil in frying pan.
In a shallow dish, combine flour, seasoned salt, red pepper flakes and black pepper. Mix with fork until well blended.
In a separate shallow dish, "scramble" the eggs with the milk.
Coat each tender with flour mixture, then egg mixture, then another coat of flour mixture.
Fry until golden brown, about 5 - 7 minutes per tender. Can cook in batches.