Fish Finger Torpedoes Recipes

FISH FINGER TORPEDOES

Steps:

• Turn on the grill, arrange the fish fingers on the grill rack and cook them for 15 minutes, turning them at least once until the batter coating is crispy.
• Slice the baguette in half down its length and ease the cut open to reveal the soft bread inside. Spread the bread generously with the mayonnaise then fill with the lettuce, shallot or onion and dill cucumber or gherkin.
• When the fish fingers are ready, pack them into the baguette and cut across into four portions.

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.

HOMEMADE FISH FINGERS

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.