Fish Fingers
Fish Fingers so perfectly golden and crunchy
Ingredients
- ▢ 600g / 1.2lb white fish fillets patted dry (Note 1)
- ▢ Oil spray olive oil or any plain
CRUMB
- ▢ 1 1/2 cups 75g panko breadcrumbs (Note 2)
- ▢ 1/4 cup 25g parmesan
- ▢ 2 tsp paprika optional
- ▢ 1/2 tsp salt and pepper each
BATTER
- ▢ 1 egg
- ▢ 1 tbsp mayonnaise
- ▢ 2 tbsp flour
- ▢ 1/4 tsp salt and pepper each
SERVING
- Tartare sauce or other seafood dipping sauce
- ▢ Lemon wedges
- ▢ Finely chopped chives or parsley garnish (optional)
Instructions
- Preheat oven to 180°C / 350°F.
CRUMBING
- Toast breadcrumbs: Spread breadcrumbs on tray. Spray with oil, bake 4 minutes until golden. Transfer toasted breadcrumbs into bowl, add remaining Crumb ingredients and mix.
- Increase oven to 220°C / 425°F (fan 200°C). Spray used tray with oil.
- Batter: Mix Batter ingredients in a separate bowl.
- Cut the fish into strips 1.5 x 11 cm / 3/5 x 4.5" (they shink 30% in length).
- Place fish in Batter, gently mix with rubber spatula to coat. Do not leave sitting around (will become watery), coat immediately.
- Breading: Pick up fish with tongs, place in breadcrumbs. Spoon over crumb, use fingers to press to adhere.
- Baking: Transfer to baking tray. Spray with oil, bake 13 minutes or until crispy on the outside.
- Serve immediately with lemon wedges, Tartare Sauce or other Sauce of choice - see here for recipes, any of these great for fish fingers! Also Note 3 for few quick sauce options.
Notes
This recipe is sponsored by Mediterranean Supermarket