Crispy Fish Fingers Recipes

CRISPY FISH FINGERS

Steps:

• 1. Preheat oven to 425F.
• 2. Slice the fish into 1/2 inch x 2 inch strips or fingers. 3. In a medium bowl, stir together the mayonnaise, oregano, garlic powder, and salt. Mix until smooth and well combined. Separate the sauce in half and set half aside. *4. Place the bread crumbs on a plate. Make an assembly line with 1/2 of the mayonnaise mixture and the breadcrumbs. 5. Gently roll the fish fingers in the mayonnaise mixture and then roll in the breadcrumbs to coat. 6. Place the coated fish on a metal rack that has been set on a baking sheet and sprayed with oil. Lightly spray the fish sticks with oil. Bake for 12-15 minutes, until the fish is flaky inside and golden brown outside. **7. Use the second 1/2 of the mayonnaise mixture as a dipping sauce for the cooked fish. * This may seem like a small amount of sauce, but the fish only requires a thin coating of it before rolling in the breadcrumbs . You’ll need to lightly press the fish into the mayonnaise mixture, or brush it on with your fingertips. ** If you have a convection oven, set it to 425F and cook the fish for 12 minutes.
• ** If using an air fryer, place fish in baking grate, set to 400 degrees and cook for 10 minutes or until golden.

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.