Curried Fish Fingers Recipes

CURRIED FISH

Steps:

• Heat oil in a large skillet over medium heat. Add curry powder and cook for 1 minute. Add onion, bell pepper, garlic, chile pepper and thyme. Cook, stirring, until fragrant, about 2 minutes. Add coconut milk and bring to a simmer. Stir in fish and scallions; cover and cook until the fish is just cooked through, 5 to 7 minutes. Stir in salt and serve immediately.

CURRIED FISH FINGERS

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.

CRISPY FISH FINGERS

Steps:

• Put the bread in the bowl of a food processor and pulse until bread crumbs form. Toast the crumbs in a large, dry nonstick skillet over a medium-high heat, stirring frequently and breaking up the crumbs with a spoon if they begin to stick together, until crisp and golden, about 2 minutes. Remove from heat.
• Preheat the oven to 400 degrees F.
• Spray a baking sheet with olive oil cooking spray. On a plate, combine the flour, salt and pepper. Cut the fillets into 4 by 1-inch strips. A few pieces at a time, dip the fish into the flour mixture, dusting off the excess. Dip the fish in the egg and then the bread crumbs. Arrange on the baking sheet and continue until all of the fish is breaded. Bake until golden and cooked through, about 10 minutes.
• Meanwhile, in a small bowl, stir together the yogurt, mayonnaise, mustard, Worcestershire sauce, chives and cayenne, if using. Season, to taste, with freshly ground black pepper.
• Excellent source of: Protein, Niacin, Vitamin B12, Manganese, Phosphorus, Selenium
• Good source of: Fiber, Thiamin, Riboflavin, Vitamin B6, Vitamin D, Calcium, Copper, Iron, Magnesium, Potassium

CRISP CRUMBED FISH FINGERS

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.

CRISP SPICED FISH FINGERS

Steps:

• Cut the fish into pieces approximately 5 x 10cm. Pat dry with some kitchen towel. Mix the cornflour and polenta on a plate and season with salt and pepper. Add the haddock and turn to coat in the mixture.
• Heat 2 tbsp of the oil in a large frying pan and add the haddock fingers. Cook for 5-8 mins, turning occasionally. Remove from the pan and drain on kitchen paper. Keep warm.
• Wipe out the pan with kitchen towel. Return to the heat and add the remaining oil. Add the chilli and cook for 1 min, then remove from the heat and add the basil, soy and lime juice.
• Cook the rice for 10-12 mins, until tender. Drain well and serve with the haddock fingers, spicy sauce, lime wedges and a few basil leaves.

POSH FISH FINGERS

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.

CURRIED FISH BATTER

Steps:

• In a bowl mix all the dry ingredients.
• Whisk together the water, egg and mustard.
• Add to the dry ingredients, whisk until you have a smooth batter, if needed add a bit more water but do not make it too thin.
• If you have the time let it rest for an hour in the fridge.

HOMEMADE FISH FINGERS

Steps:

• Cut fillets into 3/4-in. strips; set aside. In a shallow bowl, combine the bread crumbs, Parmesan cheese, parsley, lemon zest, paprika, thyme and garlic salt. Place buttermilk and flour in separate shallow bowls. Coat fish strips with flour; dip into buttermilk, then coat with crumb mixture. , Place on a baking sheet coated with cooking spray. Refrigerate for 20 minutes., Bake at 425° for 15-20 minutes or until fish flakes easily with a fork. Let stand for 2 minutes before removing from baking sheets.