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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 Time
10
minutes
mins
Cook Time
8
minutes
mins
Total Time
18
minutes
mins
Author:
Claire | Sprinkle and Sprouts
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@sprinklessprout
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Ingredients
500
g
thick skinless white fish fillets
(I like ling but use whatever is fresh, local and delicious)
3
tablespoon
plain flour
1
large egg
50
g
panko breadcrumbs
½
teaspoon
turmeric
¼
teaspoon
cayenne pepper
optional
¼
teaspoon
salt
2
tablespoon
sunflower oil
(you may need an extra tablespoon)
For the Tartare Sauce
3
tablespoon
capers
3
fat gherkins
1
small shallot
200
ml
mayonnaise
(get my homemade recipe)
squeeze of lemon juice
3
tablespoon
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.
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