Easy homemade fish fingers
Crispy on the outside and tender on the inside, these easy homemade fish fingers are a family favourite. The fish fingers are made with flaky white fish coated in golden panko breadcrumbs and pan fried to perfection.
Servings: 4 portions
Ingredients
- 300 g white fish filets
- 100 ml Flour
- Pinch of Salt
- 1 egg
- 100 ml Panko breadcrumbs
Instructions
- Cut 300 g white fish filets into thinner strips of about 1cm wide and 10cm long.
- Mix 100 ml Flour and Pinch of Salt on a flat plate.
- Crack 1 egg into a shallow bowl and whisk lightly.
- Pour 100 ml Panko breadcrumbs on to a flat plate.
- Sort your plates in order flour, egg and breadcrumbs. Add an empty plate at the end to put your fish on once it is breaded.
- Start by using one hand to lay the fish strips in the flour, cover all sides with flour. Then put it in the egg, without touching the egg with the same hand.
- Use your opposite hand to take the fish out of the egg, once it is covered and place it in the bread crumbs, without letting your eggy hand touch the breadcrumbs.
- Use your first hand to cover the fish in the breadcrumbs and finally put the now breaded fish strip on to the empty plate.
- Continue the procedure with the rest of the fish, using one hand for the dry ingredients and one for the egg. This way you do not have to keep washing your hands in between each fish strips.
- Once all fish strips are breaded, heat oil in a frying pan and add the fish figners to the pan.
- Let the fish fry on one side until golden, before turning them over. About five minutes on each side, but the time depends on the thickness of your fish fingers and the heat of your oil.
Notes
Tips: If you prefer to use forks to bread your fish, use the same system where one fork is touching the dry ingredients and one touching the egg.