Homemade Fish Fingers

This is such an easy recipe that it’s easier than opening a frozen packet of fish fingers. With the added bonus of course that making them yourself you know exactly what’s inside.

Homemade Fish Fingers

Prep time: 

Cook time: 

Total time: 

Serves: 3

Ingredients
  • 1 large fillet of fish – I use Pink Ling, Blue Grenadier or Basa. Anything is fine to use, I stick to white fish that doesn’t taste too fishy to avoid complaining
  • 1 egg
  • ½ cup plain flour
  • ⅓ cup oil
Method
  1. Cut the fillet into thin strips, about 1.5cm wide and make them as long or as short as you like.
  2. In a bowl, beat the egg lightly, and on another small plate put the flour.
  3. Piece by piece, dip the fish into the egg, and then roll it in the flour gently coating it and put to the side.
  4. Once all done, heat most of the oil in a good frying pan on high, and when hot add the fingers one by one.
  5. They will only need about 2 minutes each side (I usually do the 2 main sides, and just a little bit on the others).
  6. Add more oil if the base seems to be drying out to prevent sticking.
  7. Then place fish fingers onto paper towels to drain the oil off when done.
 

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