Fish Fingers
Ingredients
Main
- 600g / 1.2lb white fish fillets, patted dry
- Oil spray (olive oil or any plain)
Crumb
- 1 1/2 cups (75g) panko breadcrumbs
- 1/4 cup (25g) parmesan
- 2 tsp paprika, optional
- 1/2 tsp salt and pepper, each
Batter
- 1 egg
- 1 tbsp mayonnaise
- 2 tbsp flour
- 1/4 tsp salt and pepper, each
Serving
- Tartare sauce or other seafood dipping sauce
- Lemon wedges
- Finely chopped chives or parsley, garnish (optional)
Instructions
- 1
Preparation - Preheat oven to 180°C / 350°F.
- 2
Crumbing - Toast breadcrumbs: Spread breadcrumbs on tray. Spray with oil, bake 4 minutes until golden. Transfer toasted breadcrumbs into bowl, add remaining Crumb ingredients and mix.
- 3
Crumbing - Increase oven to 220°C / 425°F (fan 200°C). Spray used tray with oil.
- 4
Batter - Batter: Mix Batter ingredients in a separate bowl.
- 5
Preparation - Cut the fish into strips 1.5 x 11 cm / 3/5 x 4.5" (they shink 30% in length).
- 6
Batter - Place fish in Batter, gently mix with rubber spatula to coat. Do not leave sitting around (will become watery), coat immediately.
- 7
Crumbing - Breading: Pick up fish with tongs, place in breadcrumbs. Spoon over crumb, use fingers to press to adhere.
- 8
Baking - Baking: Transfer to baking tray. Spray with oil, bake 13 minutes or until crispy on the outside.
- 9
Serving - Serve immediately with lemon wedges, Tartare Sauce or other Sauce of choice – see here for recipes, any of these great for fish fingers! Also Note 3 for few quick sauce options.
