Fish Fingers Recipe
Small plate served with Spanky’s Spuds or French Fries.
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Ingredients
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For the fish fingers
Optional dip (tartar-style)
To serve
Method
For the fish fingers
Prepare the fish
Pat the fish fillets dry with paper towels. Cut each fillet into even finger-sized strips about 1" x 3" (2.5 x 7.5 cm). Aim for uniform thickness so cooking is even.
Make dredging stations
Place the 3 tablespoons flour in a shallow bowl and season with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. In a second shallow bowl, whisk together the 2 eggs and 2 tablespoons milk until smooth. In a third shallow bowl, combine the cornmeal or panko with the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon garlic powder. Zest half the lemon and mix the zest into the breadcrumb mix for bright flavor (optional).
Coat the fish
One at a time, dredge each fish strip first in the seasoned flour, shaking off excess; then dip into the egg wash, letting excess drip off; finally press into the breadcrumb mixture until well coated. Place coated strips on a plate or baking sheet and repeat with remaining fish. For extra crispness, set the coated strips on a rack in the refrigerator for 15 minutes to help the coating adhere.
Heat oil
Pour about 1/2 cup vegetable oil into a large skillet to create a 1/4"–1/3" layer and heat over medium-high until shimmering and a small pinch of crumbs sizzles immediately (about 350°F / 175°C if using a thermometer). Adjust heat as needed to maintain temperature.
Fry the fish fingers
Working in a single layer and not overcrowding the pan, carefully add fish fingers to the hot oil. Fry 2–3 minutes per side, until the coating is golden brown and an instant-read thermometer inserted into the thickest part reads 140–145°F (60–63°C), or the fish flakes easily and is opaque. Use tongs or a slotted spatula to turn once. Transfer cooked fish fingers to a wire rack or paper-towel-lined plate and keep warm in a low oven (200°F / 95°C) while you finish the rest.
Finish
If desired, squeeze a little lemon juice over the hot fish fingers and sprinkle with chopped parsley. Taste and adjust seasoning with a pinch of salt if needed.
Optional dip (tartar-style)
While the fish rests, combine mayonnaise, chopped pickle, capers (if using), lemon juice, chopped dill or parsley, and 1/4 teaspoon black pepper in a small bowl. Stir until smooth and refrigerate until ready to serve. Taste and adjust acidity or seasoning.