CRISP CRUMBED FISH FINGERS
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
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
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
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
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.
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
CRISPY COD FINGERS WITH WEDGES & DILL SLAW
A fantastic budget family meal with a crunchy slaw and sweet potato wedges. This easy, crowd pleasing recipe is low-fat and full of fresh flavours
Provided by Esther Clark
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. In a bowl, toss the wedges with the oil, 1 tsp salt and 1/4 tsp pepper. Transfer to a baking sheet and roast for 25-30 mins, turning halfway through. The wedges should be crisp and golden brown.
- Meanwhile, make the slaw. Remove the cabbage's white core and discard. Slice the leaves as finely as possible and put in a large mixing bowl with the onion and cornichons. In another bowl, combine the yogurt or mayonnaise with the dill and 2 tbsp of the cornichons' pickling liquid. Mix the dressing with the other slaw ingredients until everything is well coated, then set aside.
- Heat grill to high. Slice each cod fillet into two or three fingers. Beat the eggs lightly in a shallow bowl and tip the breadcrumbs into a separate bowl with a good pinch of salt and pepper. Dip each cod finger in the egg and then in the breadcrumbs, and place on an oiled baking sheet. Grill for 6-7 mins or until cooked through and golden. Serve with the crispy wedges and a generous helping of the dill pickle slaw.
Nutrition Facts : Calories 524 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 31 grams sugar, Fiber 13 grams fiber, Protein 40 grams protein, Sodium 2.2 milligram of sodium
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