Fish Fingers

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The thing I like about fish fingers is that it is very easy to make. No hard to find ingredients, salmonella free, rich in flavor and a universal favorite. Best served with garlic mayo (see recipe below) or plain ketchup, it is definitely a certified crowd pleaser.

This is actually my daughter Sam’s flagship food. Like most kids, she thrives in dishes that are big in crunchy texture and juicy-moist- soft filling. This dish has to make its way to your kitchen menu soon!

Fish Fingers

1/2 kilo whole dory fillets

3 cups Japanese breadcrumbs

1 pc lemon, wedged

3/4 cup parmesan cheese

3 tbsps dried basil

3/4 cup flour

1 beaten egg

Dried thyme for garnishing

salt and pepper to taste

In a mixing bowl, combine bread crumbs, basil leaves and parmesan cheese. Set aside.

Meantime, cut fish fillet in finger sizes. Season with salt and pepper.

Dredge  in flour lightly then dip in egg mixture.  Coat with the crumbs. The secret to a perfect coating is pressing it lightly as you coat and letting it stand for three minutes before frying it.

Deep fry until golden brown. Lay on a bed of napkins to blot excess oil.

Serve with garlic mayo dip (half cup mayo, 3 tbsps lemon juice, 3 minced garlic cloves, salt n pepper to taste—then mix everything together).

To have a thicker and crunchier coating, you might want to double coat by dipping in egg twice then breading the  chicken twice alternately before frying.

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About caren yrastorza

Might take forever and a day to describe who I am and what I do. In condensed words, I am a transient traveller of life.Sure, you may never freeze moments in time, but hey, you may write about them! So, please, join me as I walk you through the hallways of my mind, heart and soul. Come, join me in my journey back Into My World...

3 responses »

  1. Hi Caren! My daughter loves breaded fish fillet and this recipe is just perfect. I am a working mom and would like to make a big batch of this and keep it in the freezer. How long can this keep? Thanks!

  2. I want to make a big batch of this for storage in the freezer. How long will these keep in the fridge? Should I thaw before frying? Thanks!

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