Homemade Fish Fingers Recipes

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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

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

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

HOMEMADE FISH FINGERS



Homemade fish fingers image

Kids will love this homemade version of fish fingers, and they can even help make them too

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 9

1 egg , beaten
85g white breadcrumb , made from day-old bread
zest and juice 1 lemon
1 tsp dried oregano
1 tbsp olive oil
400g skinless sustainable white fish , sliced into 12 strips
4 tbsp mayonnaise
140g frozen pea , cooked and cooled
100g young leaf spinach

Steps:

  • Heat oven to 200C/180C fan/gas 6. Pour the beaten egg into a shallow dish. Tip the breadcrumbs onto a plate. Mix the lemon zest into the breadcrumbs along with the oregano and some salt and pepper.
  • Brush a non-stick baking sheet with half the oil. Dip the fish strips into the egg, then roll them in the breadcrumbs. Transfer to the baking sheet and bake for 20 mins until golden.
  • Meanwhile, mix the mayo with a squeeze of lemon juice. Toss the spinach leaves and peas with a squeeze more lemon juice and the remaining oil. Serve the fish fingers with the spinach and peas and a spoonful of the lemony mayo.

Nutrition Facts : Calories 336 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 0.88 milligram of sodium

COUSCOUS-BREADED FISH FINGERS



Couscous-Breaded Fish Fingers image

A fun way to serve fish, a very tasty and simple recipe but will also appeal to sophisticated taste buds.

Provided by windwalker

Time 40m

Yield 4

Number Of Ingredients 11

1 ½ pounds white fish fillets
¾ cup couscous
¾ cup boiling water
2 tablespoons finely grated lemon zest
2 tablespoons finely grated lime zest
½ teaspoon paprika
½ teaspoon onion salt
freshly ground black pepper to taste
2 large eggs, lightly beaten
1 cup all-purpose flour, or as needed
¼ cup olive oil, or as needed

Steps:

  • Cut fillets into lengthwise fingers.
  • Place couscous in a bowl and pour over boiling water. Cover and allow to stand for 5 minutes.
  • Separate couscous grains with a fork; this will have to be done gently (mix looks a little like bread crumbs when finished). Add lemon and lime zests, paprika, onion salt, and pepper; mix. Transfer mixture to a flat tray.
  • Dust fish with flour, dip in beaten eggs, and toss in couscous mixture. Place in the refrigerator for 15 minutes.
  • Heat oil in a frying pan over medium heat. Cook fish fingers in the hot oil, working in batches and adding more oil as needed, until golden and fish flakes easily with a fork, about 4 minutes on each side.

Nutrition Facts : Calories 623.6 calories, Carbohydrate 50.4 g, Cholesterol 195.4 mg, Fat 26.5 g, Fiber 3.2 g, Protein 43.2 g, SaturatedFat 4.3 g, Sodium 353.9 mg, Sugar 0.6 g

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Top Asked Questions

How to make fish fingers?
This Homemade Fish Fingers recipe is super simple so that children can get stuck in and help to make them. We take pieces of fish cut into strips, and roll them in flour, before dipping in egg, followed by breadcrumbs. Then bake them until golden and crispy.
How do you cook fish fingers in a frying pan?
Heat 1 tablespoon of oil in a large non-stick frying pan over a medium heat. Add the fish fingers (you’ll need to do this in batches) and fry for 2 to 3 minutes on each side, or until golden, crispy and cooked through.
How do you make a fish finger sandwich?
Make a four star fish finger sandwich by serving crisp pieces of cod, haddock or pollock in a roll with coriander mayo and avocado A star rating of 5 out of 5. Slash the fat, salt and calories in this comfort food classic, with homemade haddock fingers served on ciabatta as open sandwiches
How do you make the perfect fish fillet?
Brush a non-stick baking sheet with half the oil. Dip the fish strips into the egg, then roll them in the breadcrumbs. Transfer to the baking sheet and bake for 20 mins until golden. Meanwhile, mix the mayo with a squeeze of lemon juice. Toss the spinach leaves and peas with a squeeze more lemon juice and the remaining oil.

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