READY IN
30 mins
Fish Fingers (Homemade) Recipe

Fish Fingers (Homemade)

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Home-made Fish Fingers are not only a whole lot more tasty than the shop-bought variety but they are very easy to make and you can easily get your children, grandchildren, nieces, nephews etc. involved in the process. Show children how to dip a finger of fish into flour, shaking off any excess, then dredge it through beaten egg and finally roll it in breadcrumbs so it's completely coated. This is a job kids as young as 2 can help with but it's a messy one so they may need a wipe down halfway through!

You can use any firm, white fish like haddock, cod, halibut, ling, pollock, catfish, grouper, bass. Firm, white-fleshed fish are a popular choice for many recipes as their flavour isn’t as distinctive as pink or red-fleshed fish, like salmon and tuna, and their firm texture means they hold together well in all sorts of preparations.

      Preparation Time: 15 Minutes

      Cooking Time: 15 Minutes

Ingredients for Fish Fingers (Homemade)

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
4 oz
plain flour (all-purpose flour)
 
salt & pepper
2
eggs
7 oz
dried breadcrumbs
¼ teaspoon
turmeric (optional)
1¾ lb
skinless, boneless chunky white fish fillet
 
vegetable oil (for frying)

 

How to Cook Fish Fingers (Homemade)

  1. Season the flour with salt and freshly-ground black pepper and place in a shallow dish. Beat the eggs and place in a second shallow dish. And finally, place the breadcrumbs in a third shallow dish. If you want the breadcrumbs to be golden then mix the turmeric into the flour.
  2. Cut the fish into neat thumb-sized strips or pieces then methodically dip a finger of fish in the flour, shaking off any excess. Dredge it through the egg and finally roll it in the breadcrumbs so it's completely coated then place it on a plate prior to cooking. (If you wish, the fish fingers can now be laid on a tray, frozen then placed into a sealed bag).
  3. To cook the fingers heat about ½" (1cm) of oil in a frying pan and cook the fingers for 3-4 minutes on each side until nicely golden. If cooking in batches, place each batch on a tray lined with kitchen paper and keep warm in a low oven. Serve hot with chips (fries) and peas!

 
Graham GRAHAM'S HOT TIP:
If you don't like fried food, brush an oven tray with a little oil and cook the fish fingers in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for about 10 - 12 minutes until golden and cooked through. Turn over half way through cooking.
 
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Reviews of Fish Fingers (Homemade)

Rating 4 out of 5 - Many cooks will make this recipe again November 14 2014
Great recipe for a simple family meal. Easy to make and the kids loved them.
(5 reviews)
 

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