fish fingers

Bengali Style Fish Finger Cooking Instructions

pack Licious Bengali Style Fish Finger

The classic kid's favourite has been given a healthy, low-fat make-over in this modern fish finger recipe.

Chilli, lime and cashew fish fingers

plain flour

milk

breadcrumbs

unsalted cashews

tsp finely grated lime rind

tsp dried chilli flakes

firm white fish fillets, cut into 2cm-thick strips

sebago potatoes, cut into 2cm-thick chips

Olive oil cooking spray

Lime wedges, to serve

Green salad, to serve

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White fish served in tortilla wraps with a choice of cucumber ribbons, romaine lettuce or tomatoes makes this a good build-your-own meal for the whole family

Fish finger wraps with cheat’s tartare sauce

olive oil

white fish fillets,

panko breadcrumbs

lemon

dill sprig, chopped (or use 1/2 tsp dried oregano)

mayonnaise

tbsp finely chopped gherkins

tbsp finely chopped capers

dill

½ tbsp lemon juice

tortilla wraps

cucumber

romaine lettuce

ripe, juicy tomatoes

Heat oven to 190C/170C fan/gas 5. Line a baking tray with baking parchment and put in the oven to heat up. Slice each fish fillet into four or five thick fingers.

Tip the flour into a bowl and season with black pepper. Crack the eggs into a second bowl and lightly beat with a fork. Tip the breadcrumbs, zest and dill into a third shallow bowl and mix together. Dip the fish into the flour, then the egg, then the breadcrumbs.

Bake the fish fingers on the hot tray for 20 mins, turning once. While the fish fingers are baking, mix all the tartare sauce ingredients together and season to taste.

Let everyone help themselves, starting with a dollop of tartare sauce on a wrap, followed by the crunchy fish and the salad. Finish with a squeeze of lemon.

The full-flavoured crust gives a hint of heat to this Indian-style meal. Serve with sautéed greens for a keto-friendly dinner.

Cashew, chilli & lime-crusted fish

vegetable oil

garlic

fish

lime juice

cashews

red chillies

fresh root ginger

cumin powder

Rub the oil and garlic paste over the fish with 2 tbsp of the lime juice. Season, then marinate for 20-30 mins.

Heat oven to 190C/170C fan/gas 5. Whizz together the crust ingredients and the remaining lime juice to make a rough paste. Pat the fish fillets dry with some kitchen paper, then press a quarter of the crust onto each fillet. Lift onto an oiled baking tray, then roast for 12-15 mins until cooked through.

This Fish Finger Onigiri recipe is one of my boys&#39; favourite comfort foods and a really easy lunch to make for kids. A Japanese take on a Fish Finger Sandwich!

Fish Finger Onigiri

300 g white fish (including cod, pollock, haddock etc)

white flour (for coating the fish pieces)

eggs (beaten)

Fused Soy Sauce (shop)

breadcrumbs (shop)

rice rice rice

A bowl of cold water (for dampening your hands to make the rice balls)

Salt ((preferably freshly ground sea salt))

nori

Cut the fish into strips (goujon size). Coat the fish pieces in flour (shaking off any excess flour).

Season the beaten egg with soy sauce.

Dip the fish pieces in the beaten egg. Finally coat in panko.

Line a baking tray with grease proof paper and drizzle oil over the base of the tray.

Place the fish goujons on the tray and turn once to coat in oil. Add more oil if necessary to ensure there is a light coating of oil on the panko.

Place in a pre-heated oven at 180C for 20 minutes.

Remove from the oven and set aside. Once cooled slightly, cut goujons in half.

To make the fish fingers

Leave the piping hot cooked rice aside for a minute or so to avoid burning your hands.

Dip your hands into the bowl of water and sprinkle salt on the palms of your hands.

Take a handful of rice and, using both hands, shape it into an oval shape. Then, using your thumb, make a hollow in the middle of the rice ball, deep enough to fit half a fish finger.

Place the fish finger in the hollow. Gently fold the walls of the rice ball over the filling until it is completely covered.

Using both hands shape the rice ball into a triangular or oval shape, pressing firmly on the rice so it’s secure and won’t fall apart.

Take one of the strips of nori and wrap around the bottom of the rice ball.

Continue to make the rice balls until all the rice and fish fingers are used.

To make the Onigiri

Skip the freezer aisle and make your own!

Homemade Fish Sticks

lbs fresh cod filet

all purpose flour

salt

paprika

garlic powder (divided)

thyme

black pepper

eggs

white wine vinegar

onion powder

garlic powder

parsley

Toast Breadcrumbs: Preheat oven to 350 degrees F. In one of the shallow bowls, add panko breadcrumbs, paprika, 1/2 teaspoon garlic powder, kosher salt, dried thyme, and black pepper. Mix well. Line a baking sheet with foil and spread mixed panko breadcrumbs in an even layer. Spray the top of the breadcrumbs with oil. Bake for 3-4 minutes until breadcrumbs are golden, rotating after 1 1/2 - 2 minutes. Return to bowl once toasted and set aside.

Cut Cod: With a very sharp knife, slice cod, along the grain, into 4 - 4 1/2 inch long and 1 - 1 1/2 inch wide strips or &quot;sticks&quot;. If there is still a bone in the filet, do your best to slice as close to the bone as possible, but not into it, to ensure boneless strips. Place on tray.  Don&#39;t worry if they seem long, they will shrink when they bake.

Prep Egg Wash and Flour: Add the eggs, white wine vinegar, 1/2 teaspoon of garlic powder, parsley, and onion powder to one of the wide shallow bowls. Whisk until well combined. Add the flour to the third bowl.

Dredge and Bread: Line a large baking sheet with foil and spray with oil. Set up your area with the bowls of flour, egg wash, and breadcrumbs in that order. Place a small glass or bowl of water and and have a hand towel ready.Taking one fish stick at a time, first dredge in flour and shake off excess flour. Then dip in the egg wash. (At this point, you can dip your fingers in the extra bowl of water and wipe clean, this will help prevent clumping of the panko breadcrumbs when you coat the fish stick).  Add to breadcrumbs, cover with the crumbs and gently press down so the fish stick is well coated. Place on the foil-lined baking sheet. Repeat with all fish sticks.

Bake:  Turn oven heat up to 425 degress F and add baking sheet with fish sticks to the center rack. Bake for 14 minutes.

Serve and Enjoy with your favorite tartar sauce or other dipping sauce!

These were amazing! I love how quick &amp; easy they were to make. My kids enjoyed them too...can't wait to make them again!!

I wanted to try to make homemade fish sticks for my kids and they loved them! This one is a keeper because everyone loved it.

I made the Homemade Fish Sticks for dinner last night, and they were delicious! The coating was perfectly seasoned and crunchy. It was a great way to enjoy fish in a fun and easy way.

These homemade fish sticks were so tasty! These are way better than the boxed frozen fish sticks.

I'm so doing this for the kids tonight! yum!

I absolutely love these homemade fish sticks! They're perfectly crispy on the outside and tender on the inside, making every bite deliciously satisfying.

Anything homemade is healthier and tastier! This fish sticks recipe is awesome the flavors are great, the crunch and softness of it is just the cherry on top that makes it amazing!

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Top 6 fish fingers recipes from across the web

The most viewed fish fingers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Cashew, chilli & lime-crusted fish

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The most viewed fish fingers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine