Churros De Pescado Fried Fish Fingers
Crispy, golden, and irresistibly spiced, Churros De Pescado Fried Fish Fingers are a delightful twist on traditional seafood dishes. These crunchy fish strips are crafted from firm white fish fillets, coated in a light and airy batter infused with smoked paprika, ground cumin, and garlic powder, then fried to perfection for a satisfying crunch. The use of cold sparkling water in the batter creates an ultra-crisp texture, while a squeeze of refreshing lemon juice adds a bright finish. Ideal as an appetizer, snack, or main dish, these fish fingers are easy to prepare in just 30 minutes. Serve them fresh from the fryer with lemon wedges and a sprinkle of parsley for an impressive dish that's perfect for family dinners or casual gatherings. Whether you're a seafood lover or seeking a quick and flavorful meal, this recipe promises restaurant-quality results in the comfort of your kitchen.
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Recipe Information
Ingredients
- 500 g firm white fish fillets (e.g., cod, tilapia, or haddock)
- 100 g all-purpose flour
- 50 g cornstarch
- 1 tsp baking powder
- 180 ml cold sparkling water
- 1 tsp smoked paprika
- 0.5 tsp ground cumin
- 0.5 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 1000 ml vegetable oil (for frying)
- 4 pieces lemon wedges (for serving)
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
Cut the fish fillets into even-sized strips, approximately 1.5 cm wide and 8 cm long. Pat dry with paper towels and set aside.
In a mixing bowl, combine the flour, cornstarch, baking powder, smoked paprika, ground cumin, garlic powder, salt, and black pepper.
Gradually pour the cold sparkling water into the dry mixture while whisking to create a smooth, lump-free batter. The batter should be thick enough to coat the back of a spoon.
Heat the vegetable oil in a deep pot or fryer to 180°C (350°F). Use a thermometer to ensure the temperature remains consistent for even frying.
Working in batches, dip the fish strips into the batter, ensuring they are fully coated, and then carefully place them into the hot oil.
Fry the fish strips for 3-5 minutes, turning occasionally, until they are golden brown and crispy. Use a slotted spoon to remove the fish and place them on a plate lined with paper towels to drain excess oil.
Repeat with the remaining fish strips, making sure not to overcrowd the fryer to maintain oil temperature.
Serve the churros de pescado hot, garnished with chopped fresh parsley if desired, and with lemon wedges on the side for squeezing. Enjoy!
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.5 g | 324% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 700 mg | 30% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 4.4 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 678 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
