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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)

If you are not familiar with any ingredients, please check our International Cooking Terms page.
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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