Churros De Pescado Fried Fish Fingers Recipes

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CHURROS DE PESCADO (FRIED FISH FINGERS)



Churros de Pescado (Fried Fish Fingers) image

Another one of my Canary recipes...this works well with any kind of white fish. Cook time is per batch.

Provided by canarygirl

Categories     Spanish

Time 14m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs fish fillets, cut into strips
2 cloves garlic, mashed
2 tablespoons chopped parsley
1/2 bottle beer (or carbonated water)
1 cup flour (about)
1 teaspoon baking powder
saffron (about 3-4 threads, toasted and ground, or yellow food coloring)
salt
oil (for frying)

Steps:

  • In a large bowl, combine garlic, parsley, beer, flour, baking powder, saffron and salt with a whisk until well blended, and there are no lumps.
  • Heat sunflower oil to medium high heat in a deep frying pan.
  • Dip pieces of fish in batter and fry until golden, (about 2-4 minutes each side, depending on the thickness of the fillet) turning once.
  • Drain on paper towels and serve with garlic mayo and lemon wedges.

Nutrition Facts : Calories 328.9, Fat 2.2, SaturatedFat 0.4, Cholesterol 124.7, Sodium 239.8, Carbohydrate 17.6, Fiber 0.6, Sugar 0.1, Protein 54.1

FRIED FISH FINGERS WITH TARTAR SAUCE



Fried Fish Fingers with Tartar Sauce image

Provided by Emeril Lagasse

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 21

Vegetable oil, for frying
1 pound whiting fillets
Salt and freshly ground black pepper
1 cup corn flour
1 cup all-purpose flour
2 eggs, beaten with 2 tablespoons milk
2 lemons, halved
Tartar Sauce, recipe follows
Fresh parsley, for garnish
1 cup mayonnaise, preferably homemade
1 teaspoon Dijon mustard
2 scallions, finely chopped
1 clove garlic, pressed or minced
1 shallot, finely chopped
1 tablespoon capers, drained and finely chopped
2 tablespoons chopped cornichons or dill pickle
1/8 teaspoon cayenne pepper
1 tablespoon chopped fresh parsley
1/2 teaspoon finely chopped fresh tarragon or pinch dried tarragon
Few drops lemon juice
Salt

Steps:

  • Preheat the oil in a large cast iron or heavy bottomed pot, over medium heat. Cut the fillets, horizontally into strips, 1/2-inch thick. Season the fish with salt and pepper. Combine the flours and season with salt and pepper. Dredge each piece of fish in the flour, coating completely. Dip each piece in the egg wash, letting the excess drip off. Dredge the fish for a second time in the flour, coating completely. Fry the fish in batches until crispy, about 3 to 4 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve the fish with lemon halves and tartar sauce and garnish with parsley.
  • Combine all ingredients in a bowl and stir to combine. Add lemon juice and salt, to taste. Refrigerate until thoroughly chilled.

CURRIED FISH FINGERS



Curried Fish Fingers image

Fresh fish fingers with a delicate curry flavour. In NZ I like to use snapper but any firm white fish should be fine to use. A cheap meal if you catch your own fish :) this is another from my old trusty (1970's)Alison Holst cookbook.

Provided by Jen T

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

500 g firm white fish fillets
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon paprika
pepper
2 teaspoons water
1 egg
1 cup dry breadcrumbs
1/2 cup flour (optional)

Steps:

  • Cut the fish fillets lengthwise into 3/4" (2cm) strips, then crosswise into fingers. Cut crosswise with the knife at an angle so the fingers taper at each end.
  • Mix the seasoning with the water, then add the egg.
  • Coat fingers with flour then egg mixture then breadcrumbs for a thick coating.
  • For a thinner coater just dip in egg mixture and then breadcrumbs.
  • Stand coated on a rack for 15-30 minutes if desired for the coating to firm.
  • Cook the fingers in 1/4" (5mm) of oil in a hot pan for 2-3 mins, turning once, until the coating is golden brown.
  • Drain and serve with wedges of lemon if desired.

Nutrition Facts : Calories 238.7, Fat 4.4, SaturatedFat 1, Cholesterol 136.6, Sodium 596, Carbohydrate 19.8, Fiber 1.4, Sugar 1.8, Protein 28.1

POSH FISH FINGERS



Posh Fish Fingers image

Fish fingers with a twist! I first learned how to bread fish at the Hotel St. George in Harrogate. You could serve them with chips and tell them it's the best fish and chips you can get outside Yorkshire.

Provided by Goose

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 8

1 pound flounder fillets
⅓ cup all-purpose flour
1 cup dry bread crumbs
1 tablespoon vegetable bouillon powder
¼ cup chopped fresh parsley, or more to taste
3 large eggs
2 tablespoons sunflower oil, or more as needed
1 medium lemon, cut into wedges

Steps:

  • Clean fish fillets and cut into 8 thin pieces. Place on a kitchen towel to dry.
  • Place flour and bread crumbs in two separate bowls. Divide bouillon powder and parsley between the 2 bowls and mix to combine. Beat eggs with a fork in a third bowl.
  • Dip fish into the flour, then into the egg wash, and finally dust lightly in bread crumbs. Place on a plate.
  • Heat sunflower oil in a frying pan over medium heat. Gently add fish to the hot oil and fry until golden brown, about 1 1/2 minutes. Flip and repeat on the other side. Drain on a paper towel-lined plate.
  • Serve fillets with parsley and lemon wedges.

Nutrition Facts : Calories 370.1 calories, Carbohydrate 30.6 g, Cholesterol 199.7 mg, Fat 13.7 g, Fiber 2.8 g, Protein 31.2 g, SaturatedFat 2.5 g, Sodium 350.2 mg, Sugar 2.2 g

CRISP CRUMBED FISH FINGERS



Crisp Crumbed Fish Fingers image

Crisp, crumbed fish strips are almost as speedy as fish fingers, but much smarter.

Provided by futureamazingchef

Categories     100+ Everyday Cooking Recipes     Family-Friendly Recipes     Kid-Friendly     Fish

Time 30m

Yield 10

Number Of Ingredients 8

10 ounces sole fillets
2 large eggs
2 cups fresh fine bread crumbs
¾ cup all-purpose flour
salt and ground black pepper to taste
1 cup oil for frying, or as needed
1 medium lemon, cut into wedges
2 tablespoons tartar sauce

Steps:

  • Cut fish fillets into long diagonal strips, each measuring about 3/4 inch wide.
  • Break eggs into a shallow dish and beat well with a fork. Place bread crumbs in another shallow dish. Put flour, salt, and pepper in a large zip-top bag.
  • Dip fish strips in egg, turning to coat well. Place on a plate and then shake a few at a time in the bag of seasoned flour. Dip in egg again and then in bread crumbs, turning to coat well. Place on a tray in a single layer, not touching, and let the coating set for at least 5 minutes.
  • Meanwhile, heat 1/2 inch oil in a large frying pan over medium-high heat. Fry fish strips in batches (taking care not to overcrowd the pan) in the hot oil for about 2 to 2 1/2 minutes, turning once. Drain on a paper towel-lined plate and repeat to fry remaining strips.
  • Serve with lemon wedges and tartar sauce.

Nutrition Facts : Calories 157.8 calories, Carbohydrate 14.8 g, Cholesterol 53.8 mg, Fat 7.8 g, Fiber 1 g, Protein 7.6 g, SaturatedFat 1.5 g, Sodium 136.2 mg, Sugar 0.6 g

FISH FINGER SANDWICHES



Fish finger sandwiches image

Fish finger sandwiches, but not as you know them! These spicy fajita-seasoned homemade cod fish fingers with mayonnaise in a crusty bun are moreishly good

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 12

30g pack fajita seasoning
50g plain flour
2 large eggs , beaten
100g dried breadcrumbs
500g skinless and boneless cod, cut into chunky fish fingers cod
oil , for frying
4 white crusty bread rolls, sliced in half
4 tbsp mayonnaise
½ iceberg lettuce , shredded
tomatoes
gherkins
lemon wedges

Steps:

  • Mix the fajita seasoning with the flour and some salt and pepper in a bowl. Put the beaten eggs and the breadcrumbs in two separate bowls, then line all three bowls up.
  • Working in batches, coat the fish in the seasoned flour, then shake off any excess and dip in the egg, followed by the breadcrumbs. Place the coated fish fingers on a plate.
  • Pour enough oil into a large frying pan so that it covers the base. Heat the oil over a medium-high heat, then fry the fish fingers in batches until golden and cooked through (approx 3 mins). Drain on kitchen paper and season with sea salt. Transfer them to a low oven to keep warm.
  • Spread each roll with 1 tbsp of mayonnaise and a handful of lettuce, then build up your sarnies with the hot fish fingers, tomatoes and gherkins. Serve with lemon wedges for squeezing over and kitchen paper.

Nutrition Facts : Calories 755 calories, Fat 41 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 2.8 milligram of sodium

PESCADO FRITO (FRIED RED SNAPPER)



Pescado Frito (Fried Red Snapper) image

Fishing is an extraordinarily complex issue in Puerto Rico. Much of the seafood eaten doesn't come from the island's own waters, in part because of arcane legislation that controls fishing rights. And yet, whole deep-fried fish is a staple on the island, particularly along the west and southwest coast. There, you'll find red snapper, simply marinated in adobo, fried and served with tostones, avocado salad and white rice. It is, in my opinion, the absolute best way to enjoy a whole fish. The frying turns the head and the tail into a crunchy fish chicharrón, and the skin and flesh cook evenly, keeping the flesh moist and the skin crisp. While bones are often a concern for those uncomfortable eating whole fish, there's a simple solution: Eat it with your hands. Your fingers will do a much better job of finding bones than your fork will, and the experience is more visceral, and delicious.

Provided by Von Diaz

Categories     dinner, quick, seafood, main course

Time 15m

Yield 2 servings

Number Of Ingredients 10

1 lime, juiced (about 2 tablespoons)
1 tablespoon olive oil
2 medium garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon store-bought or homemade sazón
1 teaspoon kosher salt
1 (1 1/2- to 2-pound) red snapper, cleaned, scaled and gilled
1 1/2 quarts vegetable oil
Lime wedges, hot sauce and chopped cilantro leaves, for garnish

Steps:

  • Prepare the adobo: Combine all the adobo ingredients and grind them together in a large pilón or mortar and pestle, or simply mix them together in a small bowl.
  • Prepare the fish: Make three shallow crosswise cuts on both sides of the surface of the fish skin, then place it in a deep container with a lid or a large resealable bag. Pour adobo over, rubbing it into the skin, head and cavity. Let marinate for at least 30 minutes at room temperature, or 2 to 3 hours in the fridge. If marinating longer, let the fish come to room temperature 30 minutes before frying.
  • In a wide, heavy-bottomed pot large enough to submerge your fish, pour in enough oil to reach a depth of at least 2 inches. Heat over high until oil is simmering and reaches 350 degrees on a candy thermometer.
  • Line a baking sheet with paper towels and set aside.
  • Once the oil comes to temperature, pick the marinated fish up by the tail, shake off excess marinade, and lower it head-first into simmering oil. Use a pair of tongs to gently nudge the fish to prevent it from sticking to the pot. It'll be very active at first, so have a splatter shield handy, if you've got one.
  • Using a heat-safe ladle, baste any unsubmerged fish with hot oil repeatedly, ensuring fish cooks evenly. Fry until it turns golden brown, 5 to 10 minutes, watching carefully and removing immediately if it starts to get dark.
  • Using an extra-long fish spatula, or a set of heatproof tongs and a heatproof spatula, carefully lift the fish out of the oil and transfer it to the lined baking sheet.
  • Let rest for 2 to 3 minutes. Garnish with lime wedges, hot sauce and cilantro.

FRIED CATFISH FINGERS



Fried Catfish Fingers image

Fried catfish is a Soul Food staple found not just across the South, but across America. This favorite is flaky and tender on the inside, crunchy and slightly spicy on the outside. Soaking the catfish in buttermilk for a short time adds a tangy flavor, and if you whisk in a little hot sauce you get an extra layer of heat that can't be beat!

Provided by Carla Hall

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

4 catfish fillets, cut into thick strips
2 cups buttermilk
1 teaspoon hot sauce, optional
1 cup fine yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
Vegetable oil, for frying
1 teaspoon Lemon Parsley Salt (recipe follows)
1 lemon, cut into wedges
12 to 15 parsley leaves
1/2 cup kosher salt
Zest of 1 lemon

Steps:

  • Place the catfish strips in a large shallow dish and pour the buttermilk over the top (if using the hot sauce, whisk the hot sauce into the buttermilk first). Turn the strips to make sure they are coated in the buttermilk. Allow to marinate for at least 15 minutes and up to 1 hour.
  • Mix the cornmeal, flour, baking powder, salt, black pepper, garlic powder, dry mustard and cayenne together in a large shallow dish.
  • Fill a large (10- or 12-inch) skillet with vegetable oil to a depth of 1/2 inch and heat over medium-high heat until very hot: A pinch of the cornmeal mixture should sizzle when it hits the oil.
  • Remove the catfish strips from the buttermilk and discard the buttermilk. Let the excess liquid drip off the strips before dredging. Dredge the catfish strips in the cornmeal mixture until evenly coated, shaking off the excess.
  • Carefully lay the first strip into the hot oil, then add as many strips as can comfortably fit into the pan without overcrowding; you want to keep an inch or so of space between each piece. Fry the strips until golden brown, 2 to 3 minutes per side, then transfer the strips to a wire rack to drain. Repeat with the remaining strips, adding more oil if necessary (be sure to reheat the oil if you add more).
  • Sprinkle the catfish fingers with Lemon Parsley Salt and serve with lemon wedges.
  • Place the parsley leaves on a plate covered with a paper towel. Microwave on medium-high heat in 30-second intervals until the parsley dries out (but retains color), about 2 minutes depending on your microwave.
  • Blend the salt with the lemon zest and parsley leaves in a spice grinder or blender until fine. Makes about 1/3 cup.

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