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
HOMEMADE FISH FINGERS
Kids will love this homemade version of fish fingers, and they can even help make them too
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Pour the beaten egg into a shallow dish. Tip the breadcrumbs onto a plate. Mix the lemon zest into the breadcrumbs along with the oregano and some salt and pepper.
- Brush a non-stick baking sheet with half the oil. Dip the fish strips into the egg, then roll them in the breadcrumbs. Transfer to the baking sheet and bake for 20 mins until golden.
- Meanwhile, mix the mayo with a squeeze of lemon juice. Toss the spinach leaves and peas with a squeeze more lemon juice and the remaining oil. Serve the fish fingers with the spinach and peas and a spoonful of the lemony mayo.
Nutrition Facts : Calories 336 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 0.88 milligram of sodium
FRIED FISH FINGERS WITH TARTAR SAUCE
Steps:
- Preheat the oil in a large cast iron or heavy bottomed pot, over medium heat. Cut the fillets, horizontally into strips, 1/2-inch thick. Season the fish with salt and pepper. Combine the flours and season with salt and pepper. Dredge each piece of fish in the flour, coating completely. Dip each piece in the egg wash, letting the excess drip off. Dredge the fish for a second time in the flour, coating completely. Fry the fish in batches until crispy, about 3 to 4 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve the fish with lemon halves and tartar sauce and garnish with parsley.
- Combine all ingredients in a bowl and stir to combine. Add lemon juice and salt, to taste. Refrigerate until thoroughly chilled.
HOMEMADE FISH FINGERS
Once you've tried these mouthwatering morsels, you'll never buy fish sticks again! Our Test Kitchen staff coated pieces of cod in a tasty Parmesan, herb and bread crumb mixture that is sure to have folks asking for seconds.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cut fillets into 3/4-in. strips; set aside. In a shallow bowl, combine the bread crumbs, Parmesan cheese, parsley, lemon zest, paprika, thyme and garlic salt. Place buttermilk and flour in separate shallow bowls. Coat fish strips with flour; dip into buttermilk, then coat with crumb mixture. , Place on a baking sheet coated with cooking spray. Refrigerate for 20 minutes., Bake at 425° for 15-20 minutes or until fish flakes easily with a fork. Let stand for 2 minutes before removing from baking sheets.
Nutrition Facts : Calories 217 calories, Fat 3g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 382mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
POSH FISH FINGERS
Steps:
- Clean fish fillets and cut into 8 thin pieces. Place on a kitchen towel to dry.
- Place flour and bread crumbs in two separate bowls. Divide bouillon powder and parsley between the 2 bowls and mix to combine. Beat eggs with a fork in a third bowl.
- Dip fish into the flour, then into the egg wash, and finally dust lightly in bread crumbs. Place on a plate.
- Heat sunflower oil in a frying pan over medium heat. Gently add fish to the hot oil and fry until golden brown, about 1 1/2 minutes. Flip and repeat on the other side. Drain on a paper towel-lined plate.
- Serve fillets with parsley and lemon wedges.
Nutrition Facts : Calories 370.1 calories, Carbohydrate 30.6 g, Cholesterol 199.7 mg, Fat 13.7 g, Fiber 2.8 g, Protein 31.2 g, SaturatedFat 2.5 g, Sodium 350.2 mg, Sugar 2.2 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
FISH FINGERS & MUSHY PEAS
There's no need to resort to shop-bought when making your own is so easy - use sustainable pollock and add mint and lemon to your peas
Provided by Good Food team
Categories Dinner, Main course, Dinner, Main course
Time 25m
Number Of Ingredients 20
Steps:
- Slice the fish into 12 fingers, each about 3cm thick. Put the seasoned flour, egg and breadcrumbs into 3 separate shallow bowls. Dust the fish pieces first in the flour, then coat well in the egg, and cover completely in the breadcrumbs. Put on a plate and chill for 15 mins.
- Heat the oil in a large frying pan. Add the fish fingers and fry for 8 mins, turning occasionally, until golden and cooked through. Meanwhile, add the peas to a small pan of boiling water. Cook for 4 mins until really tender. Drain, tip into a bowl with the butter, zest and mint, and roughly mash with a potato masher. Season to taste and keep warm.
- Serve the golden fish fingers with a generous spoonful of mushy peas, lemon wedges and new potatoes, if you like.
- Slice the fish into 12 fingers, each about 3cm thick. Put the seasoned flour, egg and breadcrumbs into 3 separate shallow bowls. Dust the fish pieces first in the flour, then coat well in the egg, and cover completely in the breadcrumbs. Put on a plate and chill for 15 mins.
- Heat the oil in a large frying pan. Add the fish fingers and fry for 8 mins, turning occasionally, until golden and cooked through. Meanwhile, add the peas to a small pan of boiling water. Cook for 4 mins until really tender. Drain, tip into a bowl with the butter, zest and mint, and roughly mash with a potato masher. Season to taste and keep warm.
- Serve the golden fish fingers with a generous spoonful of mushy peas, lemon wedges and new potatoes, if you like.
Nutrition Facts : Calories 489 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 42 grams protein, Sodium 1.3 milligram of sodium
HERBY FISH FINGERS WITH CHINESE-STYLE RICE
This healthy, gluten-free lunch or dinner supplies a balance of carbs and protein, making it perfect for refuelling after exercise
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 45m
Number Of Ingredients 11
Steps:
- Cook the rice in a pan of water for 25 mins, adding the peas and beans for the last 6 mins. Drain, then return to the pan and stir in the spring onions, chilli flakes, all but 1 tbsp chopped coriander, the tamari and sesame oil. Cover.
- Meanwhile, heat a large non-stick pan with the rapeseed oil Beat the eggs with the remaining 1 tbsp coriander. Cut the fish into chunky strips, then coat them in the egg and fry in the oil for a couple of mins each side until golden. Remove the fish from the pan and tip in the rice with any remaining egg and stir. Serve in bowls, topped with the fish.
Nutrition Facts : Calories 487 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 1.14 milligram of sodium
CRUNCHY FISH FINGERS
Even the most finicky kids will want to try these healthy low fat fish fingers
Provided by Good Food team
Categories Dinner
Time 25m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Cut the fish into 8 pieces, then squeeze over the lemon juice.
- Line a baking sheet with baking paper, and mix the fish seasoning, polenta and breadcrumbs on this. Dip the fish into the egg, then turn several times in the polenta and breadcrumb mixture to coat. Repeat with all the pieces of fish.
- Drizzle with olive oil and bake for 15 mins, turning halfway through cooking. Serve with mangetout, broccoli and mashed potato.
Nutrition Facts : Calories 205 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Protein 15 grams protein, Sodium 0.32 milligram of sodium
COCONUT CRUSTED FISH FINGERS
Steps:
- 1. Place the fish in a bowl with the lime juice, coconut cream and 1/4 tsp of salt. Mix, then leave in the fridge for an hour to marinate (don't leave it for much longer than that as the fish will start to disintegrate). Scrape off and discard as much of the cream as you can from the fish, then set aside.
- 2. Place a large frying pan on a medium high heat, and, once hot, add the coconut. Dry-fry for 2-3 minutes stirring until golden. Transfer to a medium shallow bowl and set aside to cool, then mix in the [anko, hill flakes and 1/2 tsp of salt.
- 3. When ready to cook, set your oven broiler to high with rack in middle of oven.
- 4. Coating one at a time, dip a piece of fish into the melted oil/butter, followed by the coconut mix. Toss until it is coated on all sides and transfer to a wire rack placed on top of a large parchment-lined baking tray. Continue with the remaining pieces.
CURRIED FISH FINGERS
Fresh fish fingers with a delicate curry flavour. In NZ I like to use snapper but any firm white fish should be fine to use. A cheap meal if you catch your own fish :) this is another from my old trusty (1970's)Alison Holst cookbook.
Provided by Jen T
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the fish fillets lengthwise into 3/4" (2cm) strips, then crosswise into fingers. Cut crosswise with the knife at an angle so the fingers taper at each end.
- Mix the seasoning with the water, then add the egg.
- Coat fingers with flour then egg mixture then breadcrumbs for a thick coating.
- For a thinner coater just dip in egg mixture and then breadcrumbs.
- Stand coated on a rack for 15-30 minutes if desired for the coating to firm.
- Cook the fingers in 1/4" (5mm) of oil in a hot pan for 2-3 mins, turning once, until the coating is golden brown.
- Drain and serve with wedges of lemon if desired.
Nutrition Facts : Calories 238.7, Fat 4.4, SaturatedFat 1, Cholesterol 136.6, Sodium 596, Carbohydrate 19.8, Fiber 1.4, Sugar 1.8, Protein 28.1
LOW FAT FISH FINGERS
Based on a recipe from Sandi Richard (Food Tv Canada). This is a great low-fat alternative for fish and chips.
Provided by Miraklegirl
Categories Kid Friendly
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine milk and eggs.
- Combine crumbs and seasoning.
- Dunk fish into egg mixture and then into crumbs.
- Place on baking sheet that has been sprayed with cooking spray.
- Spray each piece of fish lightly with cooking spray.
- Cook at 375 for about 20 minutes or until fish flakes easily.
Nutrition Facts : Calories 246.2, Fat 6.5, SaturatedFat 2.3, Cholesterol 226.4, Sodium 231, Carbohydrate 8.7, Fiber 0.3, Sugar 0.9, Protein 36.4
FISH FINGERS
Recipe by Theresa Albert from Just One Bite. For children, you can leave out the dill, lemon rind or cayenne according to their taste.
Provided by FrVanilla
Categories Halibut
Time 18m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Fish Fingers:.
- Preheat oven to 350F/180°C.
- Cut fish fillets into 1-inch wide strips.
- In a bowl combine flour with half of the salt and pepper and place in a shallow dish.
- Beat eggs and place in a shallow dish.
- Combine potato flakes, remaining salt, dill, lemon rind and cayenne and place in a shallow dish.
- Dredge fish in seasoned flour and shake off excess; dip into eggs; press into potato flakes.
- Line a baking sheet with foil and brush with melted butter. Place fish on baking sheet; turn fish and brush with butter. Bake in oven for 8 - 10 minutes, or until golden on bottom; turn and continue to bake for 8-10 minutes, or until fish flakes easily and is golden brown.
- Serve with lemon wedges and tartar sauce.
CRISP SPICED FISH FINGERS
Fish fingers aren't just for kids. Liven them up with Asian flavours for a grown-up treat
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Cut the fish into pieces approximately 5 x 10cm. Pat dry with some kitchen towel. Mix the cornflour and polenta on a plate and season with salt and pepper. Add the haddock and turn to coat in the mixture.
- Heat 2 tbsp of the oil in a large frying pan and add the haddock fingers. Cook for 5-8 mins, turning occasionally. Remove from the pan and drain on kitchen paper. Keep warm.
- Wipe out the pan with kitchen towel. Return to the heat and add the remaining oil. Add the chilli and cook for 1 min, then remove from the heat and add the basil, soy and lime juice.
- Cook the rice for 10-12 mins, until tender. Drain well and serve with the haddock fingers, spicy sauce, lime wedges and a few basil leaves.
Nutrition Facts : Calories 309 calories, Fat 18 grams fat, Carbohydrate 9 grams carbohydrates, Sugar 18 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 4.33 milligram of sodium
COUSCOUS-BREADED FISH FINGERS
A fun way to serve fish, a very tasty and simple recipe but will also appeal to sophisticated taste buds.
Provided by windwalker
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Cut fillets into lengthwise fingers.
- Place couscous in a bowl and pour over boiling water. Cover and allow to stand for 5 minutes.
- Separate couscous grains with a fork; this will have to be done gently (mix looks a little like bread crumbs when finished). Add lemon and lime zests, paprika, onion salt, and pepper; mix. Transfer mixture to a flat tray.
- Dust fish with flour, dip in beaten eggs, and toss in couscous mixture. Place in the refrigerator for 15 minutes.
- Heat oil in a frying pan over medium heat. Cook fish fingers in the hot oil, working in batches and adding more oil as needed, until golden and fish flakes easily with a fork, about 4 minutes on each side.
Nutrition Facts : Calories 623.6 calories, Carbohydrate 50.4 g, Cholesterol 195.4 mg, Fat 26.5 g, Fiber 3.2 g, Protein 43.2 g, SaturatedFat 4.3 g, Sodium 353.9 mg, Sugar 0.6 g
TODDLER RECIPE: SALMON FISH FINGERS WITH CHUNKY CHIPS
A tasty meal for toddlers, this dish of salmon fish fingers with chunky chips is also rich in omega-3
Provided by Caroline Hire - Food writer
Time 40m
Yield Makes 12 fish fingers (4 toddler portions of 3 fish fingers each)
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potato wedges on the baking sheet. Drizzle over 1 tbsp oil and toss the potatoes in it. Season lightly or leave it out altogether for young children. Cook in the oven for 20 mins, turning them halfway through.
- Meanwhile, put the beaten egg into a shallow bowl. Tip the breadcrumbs onto a plate. Mix the sweet smoked paprika into the breadcrumbs along with a little seasoning if you like.
- Brush a non-stick baking sheet with the remaining oil. Dip the fish strips into the egg, then coat them with the breadcrumbs. Transfer to the baking sheet. Bake for 25 mins until golden. The fish fingers are very delicate so lift them carefully off the tray with a spatula. Serve with their favourite vegetables and the chunky chips. You can open freeze the fish fingers on a baking tray, then once frozen transfer to a freezer bag. Cook from frozen at 200C/180C fan/gas 6 for 20 - 25 mins until crisp and cooked all the way through.
Nutrition Facts : Calories 448 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 0.44 milligram of sodium
" 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
Categories Orange Roughy
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 7
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
CRISPY FISH FINGERS WITH JALAPENO RANCH SALAD
Crispy fish, ranch dressing and Tex-Mex flavors (like jalapeños and cilantro) complement each other surprisingly well in this scrumptious salad.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Line 15x10x1-inch baking pan with foil. Coat evenly with oil. Cut fish into 3x1-inch strips. Moisten with water, then coat evenly with coating mix. Arrange in prepared pan.
- Bake at 425°F 12 to 15 minutes or until fish flakes easily with fork.
- Meanwhile, place dressing, jalapeno peppers, cilantro and lime juice in blender or food processor container; cover. Process until smooth.
- Toss greens and tomatoes in large bowl. Add 1/2 of the dressing mixture; mix lightly. Top with baked fish fingers; drizzle with remaining dressing mixture.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g
BAKED SMOKED HADDOCK FISH FINGERS RECIPE - (4/5)
Provided by á-178044
Number Of Ingredients 5
Steps:
- Preheat your oven to 190C (fan oven). Pat both sides of the fish dry and then slice into even, chunky strips. Roll each strip of fish in flour, gently shake off any excess flour, coat in egg then roll in breadcrumbs. Place the fish fingers on a greased baking sheet or foil and bake for 15-20 minutes - until the breadcrumbs are crispy and the fish is cooked through.
CRUNCHY CAJUN FISH FINGERS
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a resealable plastic bag, combine onions and Cajun seasoning. Seal bag and crush with hands or a rolling pin; set aside. In a large bowl, combine mayonnaise and hot pepper sauce. Add fish strips; toss well to coat., Place a few fish strips in the bag; toss to coat with onion mixture. Place strips on a foil-lined baking sheet. Repeat until all fish strips are coated with crumbs. Bake, uncovered, at 400° for 15 minutes or until fish flakes easily with a fork.
Nutrition Facts :
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