Fish Fingers Recipes

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CRISPY FISH FINGERS



Crispy Fish Fingers image

Provided by Ellie Krieger

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 13

4 slices whole-wheat bread (1-ounce each)
Nonstick cooking spray
1/2 cup whole-wheat flour
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 pound flounder fillets
2 eggs, beaten to mix
1/3 cup nonfat plain Greek-style yogurt
2 tablespoons mayonnaise
1 1/2 tablespoons Dijon mustard
1/2 teaspoon Worcestershire sauce
1 tablespoon snipped fresh chives
Pinch cayenne pepper, optional

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

Nutrition Facts : Calories 320, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 165 milligrams, Sodium 1030 milligrams, Carbohydrate 35 grams, Fiber 4 grams, Protein 32 grams

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.

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

HOMEMADE FISH FINGERS



Homemade Fish Fingers image

Once you've tried these mouthwatering morsels, you'll never buy fish sticks again! Our Test Kitchen staff coated pieces of cod in a tasty Parmesan, herb and bread crumb mixture that is sure to have folks asking for seconds.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 pound cod fillet
1/2 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley
1 teaspoon grated lemon zest
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
1/2 cup buttermilk
1/4 cup plus 2 tablespoons all-purpose flour

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.

Nutrition Facts : Calories 217 calories, Fat 3g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 382mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

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

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