Fish Finger Recipe: Fish finger recipe is a popular value added products, also known as fish sticks or fish fillet fingers, are a popular type of breaded and battered fish product enjoyed by people of all ages. These finger-sized portions of fish are made from white fish such as cod, haddock, or pollock, which are carefully cut into finger-like shapes. The fish fingers are then coated in a crispy breadcrumb or batter mixture and fried until they turn golden and crispy.
The process of making fish finger recipe starts with the selection of high-quality fish fillets. These fillets are typically boneless and skinless, ensuring a smooth and enjoyable eating experience. The fish is then skillfully cut into long, narrow strips, resembling fingers, giving rise to the name “fish fingers.”
 |
| Fish finger |
Ingredients Required for Fish Finger Recipe
- 500 grams of freshwater fish fillets (catfish, tilapia, trout)
- 1 cup of breadcrumbs
- 1/2 cup of all-purpose flour
- 2 eggs
- 1 teaspoon of paprika
- 1 teaspoon of garlic powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- Vegetable oil for frying
- Lemon
- Tartar sauce, ketchup
Preparation methods for Fish Finger Recipe
- Prepare the freshwater fish fillets by ensuring they are boneless and cutting them into finger-sized portions. Use paper towels to pat them dry and remove any excess moisture.
- In a shallow bowl, combine the breadcrumbs, paprika, garlic powder, salt, and black pepper. Thoroughly mix the spices to ensure even distribution.
- In a separate bowl, beat the eggs until they are well combined.
- Set up a breading station with three shallow bowls. Place the all-purpose flour in one bowl, the beaten eggs in another, and the breadcrumb mixture in the third bowl.
- Begin the coating process by dipping each fish finger into the flour, shaking off any excess. Next, dip the fish finger into the beaten eggs, allowing any extra to drip off. Finally, coat the fish finger with the breadcrumb mixture, applying gentle pressure to ensure an even coating. Repeat this process for all the fish fingers.
- Place the breaded fish fingers on a plate or baking sheet and refrigerate them for approximately 15 minutes. This step helps the coating adhere better during frying.
- In a large frying pan, heat enough vegetable oil to fully submerge the fish fingers. Heat the oil to around 350°F (175°C).
- Carefully add the fish fingers recipe to the hot oil, ensuring that the pan is not overcrowded. If necessary, fry them in batches. Cook the fish fingers for about 3-4 minutes on each side or until they achieve a beautiful golden brown color and a crispy texture.
- Once cooked, use a slotted spoon or tongs to remove the fish fingers from the oil. Place them on a plate lined with paper towels to drain any excess oil.
- Serve the fish fingers hot as a delicious main course or as a delightful appetizer. They pair perfectly with tartar sauce, ketchup, or any other preferred dipping sauce.
Homemade fish finger recipe allow you to control the quality of ingredients and customize the flavors. Feel free to add herbs, spices, or grated Parmesan cheese to the breadcrumb mixture to enhance the taste. Enjoy the fish fingers as a delicious and satisfying snack or as part of a meal.
