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Home > Meal Type > Lunches > Homemade Fish Fingers

Homemade Fish Fingers

Updated: May 12th 2019 • Published: Sep 5th 2015 • 4 Comments

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Today I am sharing an after school favourite. The food that fed our tummies and our brains. The food our mothers never minded us munching on: Fish Fingers and in particular, fish finger sandwiches!!! I don’t have many pictures for you as we were busy eating and laughing at memories of science lessons and afternoons in the common room!

The reason for this reminisce is that yesterday marked 25 years since Stew and I starting senior school. As fresh faced 11 year olds we pulled on our bottle green blazers (in sizes that we would “grow into”), knotted our green, yellow and red ties, tied our regulation black lace up shoes and walked into a school hall that felt as big as our entire primary school!!! Do you want to take a look? This is us now and back then!

Stewart McEwen and Claire McEwen: 25 years anniversary.

25 years!!! Where has the time gone? And who would have thought that we would be building a ‘farm’ together on the other side of the world. #fiascofarmer 😉

So last night to honour and celebrate the 25 years, we ate one of Stew’s school day (and current day!!!) favourites….. Fish finger sandwiches, all washed down with one of mine…..Prosecco! My current day favourite not my school day favourite!!!! Thought I had best clear that up 😉

Oh and the best tartare sauce. Honestly I could eat this with a spoon!

Homemade Fish Fingers. Succulent fish encased in a glorious crunchy crumb served with simple homemade tartare sauce. The perfect sandwich filling!

As is my way, I have played about with the little fingers of fish, adding some turmeric and cayenne pepper to the breadcrumbs. But these can easily be left out if you want a more traditional fish finger. They aren’t the bright orange that frozen ones are….but the turmeric does turn them a wonderful day glow yellow instead 🙂


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Print Recipe
4.25 from 4 votes

Homemade Fish Fingers

Homemade Fish Fingers. Succulent fish encased in a glorious crunchy crumb served with simple homemade tartare sauce. The perfect sandwich filling!
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Author: Claire | Sprinkles and Sprouts
For more great recipes follow me on PinterestFollow @sprinklessprout
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)

Ingredients

  • 500 g thick skinless white fish fillets (I like ling but use whatever is fresh, local and delicious)
  • 3 tbsp plain flour
  • 1 large egg
  • 50 g panko breadcrumbs
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper optional
  • 1/4 tsp salt
  • 2 tbsp sunflower oil (you may need an extra tablespoon)

For the Tartare Sauce

  • 3 tbsp capers
  • 3 fat gherkins
  • 1 small shallot
  • 200 ml mayonnaise (get my homemade recipe)
  • squeeze of lemon juice
  • 3 tbsp chopped fresh parsley

To serve

  • Bread rolls
  • Shredded lettuce

Instructions

  • Cut the fish into chunky strips.
  • Tip the flour into a large ziplock bag and season.
  • Break the egg into a bowl and beat until well combined.
  • Add the breadcrumbs to a shallow dish and add the turmeric, cayenne pepper (if using) and salt.
  • Add the fish strips to the bag of flour, seal and jiggle everything about until your fish is well coated with flour.
  • Remove a strip of fish, add it to the beaten egg and then turn it in the breadcrumbs until evenly covered.
  • Set the strip of fish aside on a plate and continue with the remaining fish.
  • Heat the oil in a deep frying pan, drop a panko breadcrumb into the oil, if it starts to sizzle and turn golden then your oil is hot enough.
  • Add the fish fingers to the oil and turn them over a few times to allow each side to absorb a bit of oil.
  • Then cook for 6-8 minutes, turning them every couple of minutes until they are golden brown and crispy on all sides.
  • Remove the fish from the pan and drain on kitchen paper.

To make the tartare sauce.

  • Finely chop the capers, gherkins and shallot.
  • Mix this with the mayonnaise, add the lemon juice and then stir through the chopped parsley.
  • Season with salt and white pepper.
Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

Homemade Fish Fingers. Succulent fish encased in a glorious crunchy crumb served with simple homemade tartare sauce. The perfect sandwich filling!

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Filed Under: All Recipes, Lunches, Main Dishes

Reader Interactions

Comments

  1. [email protected] Peas and Peonies says

    Sep 10th 2015 at 1:39 am

    5 stars
    oh yes fish fingers is the best brain food 🙂 and your version sounds delicious! 🙂

    Reply
    • Claire McEwen says

      Sep 10th 2015 at 3:12 pm

      Thank you Katalini, you can’t beat a fish finger butty 🙂

      Reply
  2. [email protected] says

    Sep 9th 2015 at 4:54 am

    5 stars
    I LOVE the then and now photos!! You guys are so cute! And I am glad you cleared up that prosecco is a current fave, not a “then” because I did raise my eyebrows! He he!!

    You’ve nailed another “gosh, I have to try this” recipe yet again Claire. You’re like the ultimate mum/wife, making all this cool food for your fam! I was in particular surprised to see that this is made in only 2 tbsp of oil – that’s awesome!! You ROCK! Pinning of course!

    Reply
    • Claire McEwen says

      Sep 9th 2015 at 9:29 am

      Hehe, thank you. Just call me the domestic goddess 😉
      Although not sure that title fits first thing in the morning when I am running about trying to find clean (and dry) socks and remembering to pack 3 lunch boxes!

      Reply

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Claire | Sprinkles and Sprouts

I believe cooking for those you love should be stress free and simple.

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