Fishfingers Recipes
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
HOMEMADE FISH FINGERS
Once you've tried these mouthwatering morsels, you'll never buy fish sticks again! Our Test Kitchen staff coated pieces of cod in a tasty Parmesan, herb and bread crumb mixture that is sure to have folks asking for seconds.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cut fillets into 3/4-in. strips; set aside. In a shallow bowl, combine the bread crumbs, Parmesan cheese, parsley, lemon zest, paprika, thyme and garlic salt. Place buttermilk and flour in separate shallow bowls. Coat fish strips with flour; dip into buttermilk, then coat with crumb mixture. , Place on a baking sheet coated with cooking spray. Refrigerate for 20 minutes., Bake at 425° for 15-20 minutes or until fish flakes easily with a fork. Let stand for 2 minutes before removing from baking sheets.
Nutrition Facts : Calories 217 calories, Fat 3g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 382mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
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
More about "fishfingers recipes"
SALMON FISHFINGERS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Estimated Reading Time 1 min
- Drizzle the lemon juice over the salmon fillets. Microwave on high (900W) for 3 minutes until the fish is tender and flakes easily after standing for a few minutes. Drain off any liquid.
- Flake the fish into a bowl, then add the cold mashed potato, herbs (if using) and lemon zest. Mix together well. Line a baking sheet with baking paper and sprinkle with 3 tablespoons each of the sesame seeds and linseeds. Top with the salmon mixture and use a palette knife to flatten to 2.5cm deep, with neat square edges. Cut into 12 chunky fishfingers, separating them out a little. Sprinkle over the remaining seeds. Cover and pop in the freezer for 15 minutes to firm up (or freeze completely for another day).
- Preheat the oven to 220°C/ fan200°C/gas 7. Drizzle the fishfingers with olive oil and cook for 15 minutes (or 20-25 minutes from frozen).
KETO FISH FINGERS RECIPE
From ketosummit.com
Estimated Reading Time 3 mins
- Mix together the salt, pepper, and garlic powder. Sprinkle over the cod slices and let sit for 10 minutes.
FISH FINGERS RECIPE - KANNAMMA COOKS
From kannammacooks.com
Estimated Reading Time 6 mins
- Cut the fish fillets into thick fingers. Crush some garlic and ginger in a mortar and pestle. Set aside.
- Take a big bowl and add in the cut fish fingers. Make sure that the water from the fish is completely drained and the fish is dry. If the fish is too moist, then the batter will be watery and wont work. Add in the ginger-garlic, soy sauce, black pepper, green chilli sauce, salt, red chilli flakes, lemon juice, tomato ketchup, egg white and corn flour. Mix well to combine.
- Take a plate and spread the breadcrumbs. Take the fish pieces and roll them in the breadcrumbs. Roll the pieces well so its coated with breadcrumbs thoroughly. Once coated, gently roll the fish between your palms. Apply gentle pressure so the crumbs adhere to the fish. This will prevent the crumbs from falling or separating while frying. This is a fantastic tip I use while frying these fingers. It also shapes the fingers.
- Heat oil in a pan until hot. Fish fries very fast in under two to three minutes. Hot oil is key to make non-oily fish fingers. Add the prepared fish fingers to hot oil. Do not move the fish fingers in oil with spatula after adding it to the oil. The breadcrumbs would not have set and will separate. Let the hot oil just do its work. Leave it alone for two minutes. Gently move the fingers after the time.
FISH FINGERS RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
Estimated Reading Time 4 mins
- Add ginger garlic, red chili powder, pepper, salt, lemon juice, garam masala and mint to a mixing bowl.
HOMEMADE FISH FINGERS - AN EASY PEASY FISH …
From tamingtwins.com
Estimated Reading Time 4 mins
- Take your fish fillets and one at a time, dip into the flour, then the eggs and finally the breadcrumbs. Place on your lined baking tray.
FISH FINGERS RECIPE | RECIPETIN EATS
From recipetineats.com
- 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.
HOMEMADE FISH FINGERS | JAMIE OLIVER RECIPES
From jamieoliver.com
- Start by defrosting the fish fillets, preferably overnight in the fridge (I like cod or haddock, but it’s up to you what you use).
- Put the peas into a colander in the sink and pour over boiling water to defrost them, then set aside.
- Put the flour in a shallow bowl with the paprika and a pinch of sea salt and black pepper, then grate in the lemon zest.
- Beat the eggs in another shallow bowl. Blitz the bread in a food processor to fine breadcrumbs, then tip onto a plate.
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From myrecipes.com
Servings 4Total Time 25 mins
- Place racks in top and middle of oven; preheat to 350ºF. Spread panko on a rimmed baking sheet and bake until golden, stirring once, about 15 minutes. Transfer to a bowl. Raise oven temperature to 450ºF. Line a baking sheet with foil, then mist with cooking spray.
- In a bowl, whisk together mayonnaise, eggs and salt until smooth. Place flour and bread crumbs in separate bowls. Coat fish fingers in flour, dip in egg mixture and coat with panko, shaking off excess at each step. Place fish pieces in a single layer on lined baking sheet as finished. Mist with cooking spray.
10 FISH FINGER SANDWICH RECIPES - DELISHABLY
From delishably.com
Estimated Reading Time 10 mins
- Bacon and Red Pepper Houmous Fish Finger Sandwich. This sandwich is perfect for a light lunch or late-night snack and the houmous (hummus) can easily be substituted for a similar type spread.
- Fish Fingers, Salad and Tartar Sauce Sandwich. The bread used in this sandwich is a beautiful creation made from wheat, spelt and rye. If you can't get this particular variety, simply buy a fresh, crusty, round loaf of your choice.
- Cheese and Onion Fish Finger Sandwich With Skin-On Chips. Ingredients. 1 large baking potato. Salt. 4 fish fingers. Vegetable oil for frying. 4 slices or as required of Cheddar or similar hard cheese.
- Fish Fingers and Spicy Beans in Tomato Sauce Sandwich. Ingredients. 2 or 3 slices from red onion half. 1 large garlic clove. 1 tablespoon olive oil. 1/4 teaspoon medium chilli powder (or as desired)
- Fish Fingers, Chips and Peas Sandwich. Fish fingers, chips and peas (or baked beans in tomato sauce) is probably one of the most popular, stereotypical ways in which fish fingers are served to children in the UK.
- Fish Fingers, Sardines and Samphire on Toast Sandwich. This particular sandwich combination may sound and even at first glance look like an unusual combination.
- Fish Fingers and Balsamic Tomato Sauce Sandwich. Ingredients. 2 tablespoons extra virgin olive oil. ½ small red onion. 6 baby plum tomatoes. 1 teaspoon balsamic vinegar.
- Fish Fingers and Spicy Fenugreek Green Beans Sandwich. Fenugreek is a delicious and extremely under used spice in many kitchens. It does however have a very strong flavour and should always be used sparingly.
- Fish Fingers and Bean Curry Pitta Pocket With Turmeric Roasties. Ingredients. 6 to 8 baby new potatoes. 1 teaspoon ground turmeric. Salt. ½ medium sized red onion.
- Fish Finger, Cream Cheese and Rocket Bread Rolls. Ingredients. 4 fish fingers. Vegetable oil for frying. Generous handful fresh rocket (arugula) leaves. Salt and pepper.
FISH FINGERS RECIPE (STEP BY STEP + VIDEO) - WHISKAFFAIR
From whiskaffair.com
Estimated Reading Time 7 mins
- Start by washing 10 oz (300 g) boneless fish fillets. If using frozen fillets, make sure to thaw them. Once washed, wipe them well using a kitchen towel. Cut the fillets into batons (fingers) using a sharp kitchen knife following the natural lines of the fish. The strips should be approximately ½ inch wide and 2 inches long.
- Transfer the fish fingers to a medium-size mixing bowl. Add ½ tsp salt, 2 tbsp lime juice, ½ tsp ground turmeric, ½ tsp red pepper flakes, ½ tsp freshly ground black pepper, and 1 tsp ginger garlic paste.
- Stir together 2 tbsp all-purpose flour, 1 tsp rice flour, 2 tsp cornstarch, 2 large eggs, and ¼ tsp baking soda in another medium-size mixing bowl.
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