3 ways to make Fish Fingers at home

3 ways to make Fish Fingers at home

Fish Fingers from More Than Just Carrots

Fish fingers is definitely a kids’ favourite, isn’t it? You can’t go wrong with them and they are so easy to serve. Pick them out of the freezer, put them on the hob, fry for a little bit and hop they go on the kids’ plates, add some salade or peas with it, and ready is your quick and easy dinner. But honestly, those nicely shaped frozen fish fingers you buy in the shops, are not that tasty, are they?  They need lots of ketchup to cover up their lack of taste. They often have more golden crust than actual fish in them as well.

So, what to do? Make them yourself of course, turn them into real food instead! You can make them so much tastier and you can easily freeze them as well. So they can still help you to that quick and easy dinner, only a much tastier one and one you know for sure fish is really the main ingredient. The fish fingers you see in the pictures here were frozen as well because I didn’t have time to take pictures the first time we had them. Don’t they look delicious still?

We had them here with French beans, roasted carrots sticks and parsnip chips. You can of course eat them with mushy peas as well.

Fish Fingers from More Than Just Carrots

Homemade and lots of variation is my moto, so today I have written for you three recipes for different fish fingers.  The first one is the most common one as most of us know them, it uses ordinary breadcrumbs.   For the second one, I used shredded coconut instead of the breadcrumbs.  You can easily make these into a gluten free fish fingers.

The third recipe is the most interesting one I find, because it has got the most flavour.  The coating has got lots of spices mixed with the panko crumbs I used for those. Panko crumbs are Japanese in origin and you can buy them in the supermarkets these days. Actually they look most like the breadcrumbs you could make at home by drying out your bread in the oven and mixing it into crumbs. The crumbs are bigger and softer than the normal bread crumbs you buy in the shops.

 

1. Fish fingers with ordinary bread crumbs

Fish Fingers from More Than Just Carrots

Ingredients for about 12 fish fingers:

  • 1/2 kg white firm fish (for example cod, haddock, halibut, lemon sole,  whiting,…)
  • salt and pepper
  • 100 gram flour
  • 1 beaten egg
  • 100 gram bread crumbs
  • oil (rapeseed, sunflower, coconut)

Instructions:

  1. Dry the fish with some kitchen towel.
  2. Season the fish with some pepper and salt on both sides.
  3. Cut the fish into strips of about 2.5 cm (1 inch) wide.
  4. Roll the strips into the flour, I use a soup plate for this.
  5. Now put them in the beaten egg and make sure they are completely coated with the egg.  If you use a bowl, you can coat them almost entirely by simply moving the bowl around a bit. Use a spoon to turn them over if necessary.
  6. Finally roll them through the bread crumbs, use the same technique by moving your bowl around, you can get them covered with the bread crumbs. Use your hands or a clean spoon to help if necessary.
  7. Collect all the finished fish fingers on a plate and leave them in the fridge to set, half an hour will do, a few hours would be even better.
  8. When you are ready to eat, heat some oil in a frying pan on a medium fire. Put the fish fingers in the pan and use a table spoon to put some oil on the top side of the fish fingers. Fry the fish fingers a few minutes on each side until golden en cooked through. They should flake easily and look nicely white on the inside. If they are still a little transparent, they are not cooked yet. If you leave them too long they’ll be hard and dry.

2.  Fish fingers with shredded coconut

You can simply replace the bread crumbs from our first recipe with shredded coconut for a different taste. Do fry them in coconut oil for the full coconut flavour.  If you want gluten free fish fingers, use some kind of gluten free flour (brown rice, for example) instead of normal flour. If you don’t have that, skip the step of the flour. We use the flour coating to help the egg to stick to the fish better, but you can skip it and just use the egg and the coconut.

fish fingers more than just carrots

Ingredients:

  • 1/2 kg white firm fish (for example cod, haddock, halibut, lemon sole,  whiting,…)
  • pepper and salt
  • 100 gram flour
  • 1 beaten egg
  • 100 gram shredded coconut
  • coconut oil (or vegetable oil)

Instructions:

  1. Dry the fish with some kitchen towel.
  2. Season the fish with some pepper and salt on both sides.
  3. Cut the fish into strips of about 2.5 cm (1 inch) wide.
  4. Roll the strips into the flour, I use a soup plate for this. (Skip this step or use gluten free flour if you want gluten free fish fingers)
  5. Now put them in the beaten egg and make sure they are completely coated with the egg.  If you use a bowl, you can coat them almost entirely by simply moving the bowl around a bit. Use a spoon to turn them over if necessary.
  6. Finally roll them through the shredded coconut, use the same technique by moving your bowl around, you can get them covered with the shredded coconut. Use your hands or a clean spoon to help if necessary.
  7. Collect all the finished fish fingers on a plate and leave them in the fridge to set, half an hour will do, a few hours would be even better.
  8. When you are ready to eat, heat some oil in a frying pan on a medium fire. Put the fish fingers in the pan and use a table spoon to put some oil on the top side of the fish fingers. If you are using coconut oil and it isn’t liquid, add the extra oil to the pan just after you have turned the fish fingers over. Fry the fish fingers a few minutes on each side until golden en cooked through. They should flake easily and look nicely white on the inside. If they are still a little transparent, they are not cooked yet. If you leave them too long they’ll be hard and dry.

3. Fish fingers with panko bread crumbs and spices

These are the fish fingers with the most flavour has they get a nicely spiced coating. These will probably be mum’s and dad’s favourite, it is definitely mine, but the kids did enjoy these just as well.

fish fingers More Than Just Carrots

Ingredients:

  • 1/2 kg firm, white fish (for example cod, haddock, halibut, lemon sole,  whiting,…)
  • 100 grams panko bread crumbs
  • 1 tsp dried onion flakes
  • 1 tsp dried thyme
  • 1/2 tsp cinnamon
  • pinch of dried thyme
  • pinch of nutmeg
  • 1/2 tsp ground black pepper
  • (optional: zich of cayenne, but be careful because that is ver spicy)
  • 1 egg
  • 100 grams of flour

Instructions:

  1. Mix the spices with the panko bread crumbs and bring into a bowl, big enough to coat your fish fingers.
  2. Dry the fish with some kitchen towel and cut into strips of about an inch wide.
  3. Roll the strips through the flour, best in a soup plate.
  4. Now coat the strips with the beaten egg, use a bowl for this. If you use a bowl, you can coat them almost entirely by simply moving the bowl around a bit. Use a spoon to turn them over if necessary.
  5. Now roll the strips through the spiced panko bread crumbs and push the crumbs lightly into the strips with your hand.
  6. Collect the fish fingers on a plate and put them in the fridge to set for at least 30 minutes, a few hours is better.

Fish Fingers More Than Just Carrots

  1. When you are ready to eat, heat some oil in a frying pan on a medium fire. Put the fish fingers in the pan and use a table spoon to put some oil on the top side of the fish fingers. Fry the fish fingers a few minutes on each side until golden en cooked through. They should flake easily and look nicely white on the inside. If they are still a little transparent, they are not cooked yet. If you leave them too long they’ll be hard and dry.

Enjoy!

 

If you and your kids like fish, you may also like our fishcakesmarinated salmon cubes and the marinated cod.

 

Fish fingers with panko bread crumbs and spices

From at

Prep: Cook: Yield: 10 to 12 fish fingersTotal:

Easy

You'll Need...

  • 1/2 kg firm, white fish (for example cod, haddock, halibut, lemon sole, whiting,...)
  • 100 grams panko bread crumbs
  • 1 tsp dried onion flakes
  • 1 tsp dried thyme
  • 1/2 tsp cinnamon
  • pinch of dried thyme
  • pinch of nutmeg
  • 1/2 tsp ground black pepper
  • (optional: zich of cayenne, but be careful because that is ver spicy)
  • 1 egg
  • 100 grams of flour

Directions

  1. Mix the spices with the panko bread crumbs and bring into a bowl, big enough to coat your fish fingers.
  2. Dry the fish with some kitchen towel and cut into strips of about an inch wide.
  3. Roll the strips through the flour, best in a soup plate.
  4. Now coat the strips with the beaten egg, use a bowl for this. If you use a bowl, you can coat them almost entirely by simply moving the bowl around a bit. Use a spoon to turn them over if necessary.
  5. Now roll the strips through the spiced panko bread crumbs and push the crumbs lightly into the strips with your hand.
  6. Collect the fish fingers on a plate and put them in the fridge to set for at least 30 minutes, a few hours is better.
  7. Fish Fingers More Than Just Carrots
  8. When you are ready to eat, heat some oil in a frying pan on a medium fire. Put the fish fingers in the pan and use a table spoon to put some oil on the top side of the fish fingers. Fry the fish fingers a few minutes on each side until golden en cooked through. They should flake easily and look nicely white on the inside. If they are still a little transparent, they are not cooked yet. If you leave them too long they'll be hard and dry.

Additional Notes

from More Than Just Carrots

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2 thoughts on “3 ways to make Fish Fingers at home

  1. My kids will eat fish fingers every day if I let them. Thanks for sharing these recipes, I am going to try the first and if it goes well, then I will part ways with Delhaize fish gallery:-)

    1. Thanks Kewan, I hope they will like them! I saw a recipe lately where homemade fish fingers were rolled up in a wrap with some veggies, that looked really nice as well.

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