Curried Fish Fingers
Elevate your snack game with these irresistible Curried Fish Fingers—an exciting twist on a classic favorite! Featuring tender white fish fillets like cod or haddock coated in a bold blend of curry powder, turmeric, and paprika, these crispy delights are a feast for both the eyes and palate. The golden panko breadcrumb crust delivers the perfect crunch, while the aromatic spices infuse every bite with tantalizing flavor. Ready in just 30 minutes, these fish fingers are shallow-fried to crispy perfection and served with zesty lemon wedges for a refreshing finish. Perfect as an appetizer, party bite, or flavorful weeknight dinner, this easy recipe is a crowd-pleaser that pairs beautifully with dips or a fresh salad. Your taste buds are in for a treat!
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Recipe Information
Ingredients
- 500 grams White fish fillets (e.g., cod, haddock, or tilapia)
- 2 teaspoons Curry powder
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams All-purpose flour
- 2 large Eggs
- 150 grams Panko breadcrumbs
- 500 milliliters Vegetable oil (for frying)
- 4 pieces Lemon wedges (for serving)
Instructions
Pat the fish fillets dry with paper towels, then cut them into finger-sized strips, approximately 2 cm wide and 8 cm long.
In a small bowl, mix the curry powder, turmeric, paprika, salt, and black pepper.
Sprinkle the spice mixture evenly over the fish strips, ensuring they are well coated. Set aside for 5 minutes to let the flavors infuse.
Set up a breading station with three shallow bowls: one containing the flour, one with beaten eggs, and one with panko breadcrumbs.
Dredge each spiced fish strip in flour, shaking off the excess. Dip it into the beaten eggs, allowing any excess egg to drip off, and then coat it generously with panko breadcrumbs.
Heat the vegetable oil in a deep frying pan or skillet over medium-high heat until it reaches 180°C (350°F), or until a breadcrumb dropped into the oil sizzles and turns golden brown in 10 seconds.
Fry the fish fingers in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes on each side, or until golden brown and crispy. Remove and drain on a plate lined with paper towels.
Serve the curried fish fingers immediately with lemon wedges on the side for a zesty finish.
Nutrition Facts
Calories |
1447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.3 g | 167% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 1234 mg | 54% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.5 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 115 mg | 9% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 731 mg | 16% | |
*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.
