Fish Fingers

 Ok, let's cut the crap - CLICK HERE to download a PDF printable of this recipe to keep - Enjoy, Marylin xxx 

Now if your kids are like mine and run for the hills when they hear the word fish then brace yourself because they ATE these and loved them. I use a white fish like Basa fillets which are not ‘fishy’ if you get my drift so with all the flavors and crumbs the kids will just hopefully believe the whole “these are chicken nuggets” story we pull on them time to time. You can totally use another type of fish if you prefer to do so.

 

Ingredients:

  • 4 Basa fillets - cut lengthways and then into 3 pieces (basically 6 pieces out of the one fillet)
  • 2 eggs, lightly beaten
  • 1 cup of milk - whichever you prefer
  • 1 1/3 cups of plain flour
  • 1 tsp sweet/Hungarian paprika
  • S&P
  • 1 packet of breadcrumbs - so my rule of thumb is use panko breadcrumbs for shallow frying and regular breadcrumbs for oven/shallow frying (I feel like when using panko crumbs solo they tend to go soggy in the oven)
  • 1/2 cup fresh parsley - roughly chopped
  • 1/2 cup grated parmesan/pecorino
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sesame seeds
  • Rice bran oil for baking/shallow frying

 

 

METHOD:

  1. Cut each Basa fillet lengthways (you will see where it has been de boned) and then each strip into 3 pieces (so you will have 6 pieces per fillet)
  2. Lightly whisk the 2 eggs with the milk, paprika, S&P and plain flour until you have a smooth paste - It shouldn’t be a thin consistency. Place fish pieces in the batter mixture and put aside while you make crumb mixture.
  3. In an open bowl combine breadcrumbs, fresh parsley, grated parmesan/pecorino, garlic and onion powder and sesame seeds.
  4. If you are baking, line two trays with baking paper and pre heat oven at 200 degrees.
  5. Crumb each piece of fish in breadcrumb mixture pressing well and slightly shaking off any excess crumbs.
  6. Place on baking tray slightly separated and generously drizzle oil (I use rice bran oil) - bake for 20-25minutes (or until slightly golden), don’t forget to turn fish half way through baking.

 

 

NOTE: please be generous with drizzling oil on fish when baking otherwise they will turn out super dry. If you are shallow frying you can use regular breadcrumbs but panko are definitely more tasty and crunchy. Panko crumbs can tend to come out soggy when baked in this mixture. And finally if you have an air fryer you can totally cook these in there.

 

 

Serve this with some baked veggies, salad and a nice tartar sauce on the side. Basically whatever the kids will eat lol


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