Crispy Fried Fish Fingers Recipe

 Fried fish fingers are a beloved comfort food that brings back childhood memories for many of us. These golden, crispy strips of tender white fish coated in a crunchy breadcrumb shell make for an irresistible meal that appeals to both kids and adults. Whether you're looking for a quick weeknight dinner, a satisfying lunch, or a crowd-pleasing party snack, homemade fried fish fingers deliver on flavor and texture while being surprisingly easy to prepare. This recipe serves 4 people and takes just 30 minutes from start to finish.

What You'll Need

The beauty of fish fingers lies in their simplicity. You'll need fresh white fish fillets like cod, haddock, or pollock, which provide the perfect flaky texture. The coating requires three basic components: flour for the initial dusting, beaten eggs for binding, and breadcrumbs for that essential crunch. A few pantry staples like salt, pepper, and paprika round out the seasoning.

Ingredients

  • 1 pound white fish fillets (cod, haddock, or pollock)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 cups fine breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • Vegetable oil for frying

Preparing the Fish

Start by patting the fish fillets completely dry with paper towels. Any excess moisture will prevent the coating from sticking properly. Cut the fillets into finger-sized strips, roughly 3 inches long and 1 inch wide. Try to make them uniform in size so they cook evenly. Season the fish strips lightly with salt and pepper, then let them sit for 5 minutes to allow the seasoning to penetrate.

Setting Up Your Coating Station

Create an assembly line with three shallow dishes. In the first dish, combine the flour with half the salt, pepper, and all the paprika. In the second dish, beat the eggs until smooth. In the third dish, spread out the breadcrumbs mixed with the remaining salt and pepper. This organized setup makes the coating process quick and mess-free.

The Coating Process

Take each fish strip and dredge it first in the seasoned flour, shaking off any excess. Next, dip it into the beaten eggs, making sure it's completely coated. Finally, roll it in the breadcrumbs, pressing gently to help the coating adhere. Place the coated fish fingers on a plate and repeat with the remaining pieces. Let them rest for 10 minutes before frying, which helps the coating stick better during cooking.

Frying to Perfection

Heat about 2 inches of vegetable oil in a heavy-bottomed pan or deep skillet to 350 degrees Fahrenheit. You can test the temperature by dropping in a small piece of bread - it should sizzle and turn golden in about 30 seconds. Carefully add the fish fingers to the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes per side until golden brown and crispy.

Finishing Touches

Remove the fish fingers from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Season immediately with a pinch of salt while they're still hot. The internal temperature should reach 145 degrees Fahrenheit to ensure the fish is properly cooked through.

Serving Suggestions

These crispy fish fingers are delicious on their own or paired with classic sides like mashed potatoes, coleslaw, or steamed vegetables. They make excellent sandwiches when tucked into soft rolls with lettuce and tartar sauce. For a casual meal, serve them with french fries and your favorite dipping sauces like ketchup, tartar sauce, or malt vinegar.

Storage and Reheating

Leftover fish fingers can be stored in the refrigerator for up to 3 days. To reheat, place them in a 375-degree oven for 5-7 minutes to restore their crispiness. Avoid microwaving, as this will make the coating soggy. You can also freeze the cooked fish fingers for up to 3 months and reheat them straight from frozen in the oven.

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