HOMEMADE FISH FINGERS
Kids will love this homemade version of fish fingers, and they can even help make them too
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Pour the beaten egg into a shallow dish. Tip the breadcrumbs onto a plate. Mix the lemon zest into the breadcrumbs along with the oregano and some salt and pepper.
- Brush a non-stick baking sheet with half the oil. Dip the fish strips into the egg, then roll them in the breadcrumbs. Transfer to the baking sheet and bake for 20 mins until golden.
- Meanwhile, mix the mayo with a squeeze of lemon juice. Toss the spinach leaves and peas with a squeeze more lemon juice and the remaining oil. Serve the fish fingers with the spinach and peas and a spoonful of the lemony mayo.
Nutrition Facts : Calories 336 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 0.88 milligram of sodium
FRIED FISH FINGERS WITH TARTAR SAUCE
Steps:
- Preheat the oil in a large cast iron or heavy bottomed pot, over medium heat. Cut the fillets, horizontally into strips, 1/2-inch thick. Season the fish with salt and pepper. Combine the flours and season with salt and pepper. Dredge each piece of fish in the flour, coating completely. Dip each piece in the egg wash, letting the excess drip off. Dredge the fish for a second time in the flour, coating completely. Fry the fish in batches until crispy, about 3 to 4 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve the fish with lemon halves and tartar sauce and garnish with parsley.
- Combine all ingredients in a bowl and stir to combine. Add lemon juice and salt, to taste. Refrigerate until thoroughly chilled.
FISH FINGERS
Recipe by Theresa Albert from Just One Bite. For children, you can leave out the dill, lemon rind or cayenne according to their taste.
Provided by FrVanilla
Categories Halibut
Time 18m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Fish Fingers:.
- Preheat oven to 350F/180°C.
- Cut fish fillets into 1-inch wide strips.
- In a bowl combine flour with half of the salt and pepper and place in a shallow dish.
- Beat eggs and place in a shallow dish.
- Combine potato flakes, remaining salt, dill, lemon rind and cayenne and place in a shallow dish.
- Dredge fish in seasoned flour and shake off excess; dip into eggs; press into potato flakes.
- Line a baking sheet with foil and brush with melted butter. Place fish on baking sheet; turn fish and brush with butter. Bake in oven for 8 - 10 minutes, or until golden on bottom; turn and continue to bake for 8-10 minutes, or until fish flakes easily and is golden brown.
- Serve with lemon wedges and tartar sauce.
JUMBO FISH FINGERS
Something as humble and everyday as a fish finger can be made more nutritious if you make your own, and even better, you can go jumbo in size. I like to use salmon, but white fish works just as well. It's the perfect family favourite to have in the freezer. I've used a side of salmon here, but you can absolutely scale this down according to how many fillets you have. Also, have fun with the breadcrumbs, adding different flavours to pimp your ride - we have loads of ideas in the tips below.
Provided by Jamie Oliver
Categories Quick & easy recipes Super Food Family Classics Salmon Bread Keep cooking and carry on Quick & easy recipes Freezer-friendly recipes
Time 25m
Yield 10 portions
Number Of Ingredients 7
Steps:
- Cut the fish into 10 x 120g portions. The nature of the shape of the salmon side means that they won't be uniform in size, but that's all part of their charm. I tend to cut the side lengthways about 3cm thick, then into chunks from that.
- Sprinkle the flour across a plate. In a shallow bowl, whisk the eggs with the paprika and a pinch of sea salt and black pepper.
- Tear the bread into a food processor, grate in the cheese, add 2 tablespoons of oil, season with sea salt and black pepper, and whiz until you have breadcrumbs (see below for some exciting addition ideas), then tip into a baking tray.
- Turn each fish portion in the flour until evenly coated, dip it in the egg mixture, letting any excess drip off, then turn it in the breadcrumbs until well coated all over. Transfer to a baking tray lined with greaseproof paper, layering them up between sheets of paper until all of the fish is coated.
- Cook right away or freeze in the tray - once frozen, you can pop them into a tub or sandwich bags for easier storage.
- To cook, place however many jumbo fish fingers you need on a roasting tray and cook in a preheated oven at 200°C/400°F/gas 6 for 15 minutes from fresh, or 20 minutes from frozen, or until golden and cooked through.
Nutrition Facts : Calories 359 calories, Fat 18.7 g fat, SaturatedFat 3.8 g saturated fat, Protein 30 g protein, Carbohydrate 17.3 g carbohydrate, Sugar 0.7 g sugar, Sodium 0.7 g salt, Fiber 1.9 g fibre
CRISPY FISH FINGERS
Steps:
- Put the bread in the bowl of a food processor and pulse until bread crumbs form. Toast the crumbs in a large, dry nonstick skillet over a medium-high heat, stirring frequently and breaking up the crumbs with a spoon if they begin to stick together, until crisp and golden, about 2 minutes. Remove from heat.
- Preheat the oven to 400 degrees F.
- Spray a baking sheet with olive oil cooking spray. On a plate, combine the flour, salt and pepper. Cut the fillets into 4 by 1-inch strips. A few pieces at a time, dip the fish into the flour mixture, dusting off the excess. Dip the fish in the egg and then the bread crumbs. Arrange on the baking sheet and continue until all of the fish is breaded. Bake until golden and cooked through, about 10 minutes.
- Meanwhile, in a small bowl, stir together the yogurt, mayonnaise, mustard, Worcestershire sauce, chives and cayenne, if using. Season, to taste, with freshly ground black pepper.
- Excellent source of: Protein, Niacin, Vitamin B12, Manganese, Phosphorus, Selenium
- Good source of: Fiber, Thiamin, Riboflavin, Vitamin B6, Vitamin D, Calcium, Copper, Iron, Magnesium, Potassium
Nutrition Facts : Calories 320, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 165 milligrams, Sodium 1030 milligrams, Carbohydrate 35 grams, Fiber 4 grams, Protein 32 grams
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