2 Ways Homemade Fish Fingers (in Breadcrumbs and Batter)

panko coated fish fingers

Before I started cooking, not talking about putting together instant food stuff or reheating pre-cooked food, I love stocking up my freezer with frozen fish fingers, frozen breaded fish fillets and everything else that I don’t imagine myself able to cook.

And when my passion for cooking was ignited a year ago, I am curious on how everything is made, like those darn delicious frozen or pre-cooked food stuff, restaurant dishes and you-know-what else- I-mean. Now, for a noob like me to be able to create fish fingers from scratch and so you can.

Breaded Fish Fingers – Ingredients

  • a lot of oil to fry
  • any white fish fillets
  • panko or breadcrumbs
  • plain flour (1:1 to panko)
  • 2 eggs, beaten as egg wash

Preparation

Wash the fillets, pat dry and cut them into bite sizes. Season sparingly with some salt and black pepper.

Place plain flour, breadcrumbs and egg wash each in a different container. Coat a fillet chunk into 1.plain flour evenly first, then 2.egg wash and finally 3.breadcrumbs. When all the fish chunks are well coated, gently slide them one by one into a very hot oil to fry, when they turn golden brown, take them out to drain on a few sheets of kitchen towels or a metal rack.

Serve it warm with simply lemon juice or any dip you prefer. No colourings, additives, and flavourings involved!

crispy fish fingers done!

Battered Fish Fingers – Ingredients

  • you need oil again here
  • any white fish fillets
  • 2 eggs
  • 1/2 cup of plain flour
  • a handful of panko
  • 1/2 tsp of salt
  • and a few turns of ground black pepper

battered fish fingers

Preparation

Wash the fillets, pat dry and cut them into bite sizes. Season sparingly with some salt and black pepper.

For the batter,  mix everything up (except oil and fish of course) until they come together to form a viscous paste. Wait a minute! Why throwing breadcrumbs into the batter mix you might ask, I don’t know! No harm in experimenting for the sake of culinary exploration. They turned out just as good in the end :).

Coat a fish chunk with the batter evenly and gently slide it into a pool of very hot oil, repeat until the fish is used up. Remember not to overcrowd the cooking surface, fry them in batches if needed. Once the batter turns golden brown, take them out to drain on a few sheets of kitchen towels or a metal rack.

Serve it warm! With some malt vinegar perhaps, like the good ol’fish and chips. Enjoy!

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One thought on “2 Ways Homemade Fish Fingers (in Breadcrumbs and Batter)

  1. Pingback: Oatmeal Fish «

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