Seaside Fish Fingers
Transport your taste buds to the coast with these homemade Seaside Fish Fingers—crispy, golden delights that promise a fresh and flavorful bite every time. Made with tender strips of firm white fish such as cod or haddock, these fish fingers are coated in a perfectly seasoned breadcrumb mixture infused with lemon zest, dried thyme, paprika, and garlic powder for a zesty, herbaceous kick. The quick and easy breading process ensures every piece is beautifully crisped, while shallow frying gives them a satisfying crunch without overwhelming the delicate fish. Ready in just 25 minutes, these fish fingers are ideal for weeknight dinners or casual gatherings, served alongside tartar sauce, zesty lemon wedges, or your favorite dip for a seaside-inspired feast. Whether you’re cooking for kids or seafood lovers, this recipe captures the essence of coastal comfort food with every bite.
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Recipe Information
Ingredients
- 500 g firm white fish fillets (e.g., cod or haddock)
- 100 g all-purpose flour
- 2 pieces eggs
- 150 g breadcrumbs (fine or panko)
- 1 lemon lemon zest (from 1 lemon)
- 1 tsp dried thyme
- 1 tsp paprika
- 0.5 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 200 ml vegetable oil (for frying)
Instructions
Cut the fish fillets into even-sized strips, approximately 2 cm wide and 10 cm long, ensuring uniformity for even cooking.
Set up a breading station with three shallow bowls: one containing the flour, one containing the beaten eggs, and one containing the breadcrumbs mixed with lemon zest, dried thyme, paprika, garlic powder, salt, and black pepper.
Dredge each fish strip first in the flour, ensuring it is lightly coated, then dip it into the beaten eggs, letting the excess drip off. Finally, roll it in the breadcrumb mixture, pressing gently to ensure an even coating.
Place the breaded fish fingers on a tray lined with parchment paper. Repeat the process until all strips are coated.
Heat the vegetable oil in a large skillet over medium heat. To test if the oil is ready, drop a small piece of breadcrumb into the oil—it should sizzle and turn golden within a few seconds.
Carefully add the fish fingers to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes on each side, or until golden brown and cooked through. Use tongs to flip them gently.
Remove the cooked fish fingers from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve hot with a side of tartar sauce, lemon wedges, or your favorite dipping sauce for a perfect seaside experience.
Nutrition Facts
Calories |
803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 857 mg | 37% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.6 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 67 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 512 mg | 11% | |
*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.
