Fish Fingers

Recipe video above. Fish Fingers so perfectly golden and crunchy it's hard to believe they're BAKED rather than fried! Toasting the breadcrumbs makes all the difference because fish cooks in the oven so much faster than it takes to brown the breadcrumbs. BONUS: This is a mess free breading technique!

👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Nagi📖 recipetineats

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●oven
●bowl
●spatula

📝 Preparation Steps

Preheat oven to 180°C / 350°F.

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.

Increase oven to 220°C / 425°F (fan 200°C). Spray used tray with oil.

Batter: Mix Batter ingredients in a separate bowl.

Cut the fish into strips 1.5 x 11 cm / 3/5 x 4.5" (they shink 30% in length).

Place fish in Batter, gently mix with rubber spatula to coat. Do not leave sitting around (will become watery), coat immediately.

Breading: Pick up fish with tongs, place in breadcrumbs. Spoon over crumb, use fingers to press to adhere.

Baking: Transfer to baking tray. Spray with oil, bake ⏱️ 13 minutes or until crispy on the outside.

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.

Lemon wedges

Nutrition Facts

calories

266 kcal

fat Content

9 g

serving Size

1 serving

fiber Content

1 g

sugar Content

1 g

sodium Content

538 mg

protein Content

35 g

cholesterol Content

120 mg

carbohydrate Content

12 g

saturated Fat Content

2 g

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