Fish Finger Recipe
Fish, egg yolk, and black pepper
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Ingredients
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For the fish fingers
Optional dipping sauce
Method
For the fish fingers
- 1
Prepare the fish
Pat the fish fillets dry with paper towels. Trim away any bones and cut each fillet into finger-sized strips about 3–4 inches long and 1–1.25 inches wide. Keep the pieces roughly uniform so they cook evenly.
- 2
Season and flour
Place the flour in a shallow bowl or plate and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Dredge each fish strip in the seasoned flour, shaking off excess. This light coating helps the egg adhere.
- 3
Make egg wash
In a second shallow bowl, whisk the egg yolks with 2 tablespoons milk until smooth. Add the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper and whisk to combine.
- 4
Prepare breadcrumb mix
In a third shallow bowl, combine the panko breadcrumbs and grated Parmesan (if using). Mix well. If using plain breadcrumbs, you can season them with an additional 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- 5
Coat the fish
Working in batches, dip each floured fish strip into the egg-yolk mixture, allowing excess to drip off, then press into the breadcrumbs to coat completely. Place the coated fingers on a wire rack or plate and let them rest 5–10 minutes so the coating sets.
- 6
Cook — pan-fry method
Heat a large skillet over medium-high heat and add 2–3 tablespoons of oil. When the oil is hot (it should shimmer but not smoke), add fish fingers in a single layer without crowding. Fry 2–3 minutes per side until golden brown and the fish reaches 145°F (63°C) or flakes easily. Transfer to a paper-towel-lined plate to drain. Add more oil as needed for additional batches.
- 7
Cook — oven-bake method
Preheat oven to 425°F (220°C). Lightly grease a baking sheet or line with parchment. Arrange the breaded fish fingers in a single layer and brush or spray lightly with the remaining oil. Bake 10–12 minutes, flip, then bake an additional 6–8 minutes until golden and cooked through (145°F / 63°C). For extra crispness, broil 1–2 minutes at the end, watching carefully.
- 8
Finish and serve
Season the cooked fish fingers lightly with a pinch of salt and a grind of black pepper. Serve immediately with lemon wedges and the optional dipping sauce.
Optional dipping sauce
- 9
In a small bowl combine mayonnaise, Dijon mustard, lemon juice, 1/4 teaspoon black pepper and 1/8 teaspoon salt. Whisk until smooth. Taste and adjust seasoning. Chill briefly or serve immediately alongside the fish fingers.