Best 3 Crisp Crumbed Fish Fingers Recipes

CRISPY FISH FINGERS

Steps:

• 1. Preheat oven to 425F.
• 2. Slice the fish into 1/2 inch x 2 inch strips or fingers. 3. In a medium bowl, stir together the mayonnaise, oregano, garlic powder, and salt. Mix until smooth and well combined. Separate the sauce in half and set half aside. *4. Place the bread crumbs on a plate. Make an assembly line with 1/2 of the mayonnaise mixture and the breadcrumbs. 5. Gently roll the fish fingers in the mayonnaise mixture and then roll in the breadcrumbs to coat. 6. Place the coated fish on a metal rack that has been set on a baking sheet and sprayed with oil. Lightly spray the fish sticks with oil. Bake for 12-15 minutes, until the fish is flaky inside and golden brown outside. **7. Use the second 1/2 of the mayonnaise mixture as a dipping sauce for the cooked fish. * This may seem like a small amount of sauce, but the fish only requires a thin coating of it before rolling in the breadcrumbs . You’ll need to lightly press the fish into the mayonnaise mixture, or brush it on with your fingertips. ** If you have a convection oven, set it to 425F and cook the fish for 12 minutes.
• ** If using an air fryer, place fish in baking grate, set to 400 degrees and cook for 10 minutes or until golden.

CRISP CRUMBED FISH FINGERS

Steps:

• Cut fish fillets into long diagonal strips, each measuring about 3/4 inch wide.
• Break eggs into a shallow dish and beat well with a fork. Place bread crumbs in another shallow dish. Put flour, salt, and pepper in a large zip-top bag.
• Dip fish strips in egg, turning to coat well. Place on a plate and then shake a few at a time in the bag of seasoned flour. Dip in egg again and then in bread crumbs, turning to coat well. Place on a tray in a single layer, not touching, and let the coating set for at least 5 minutes.
• Meanwhile, heat 1/2 inch oil in a large frying pan over medium-high heat. Fry fish strips in batches (taking care not to overcrowd the pan) in the hot oil for about 2 to 2 1/2 minutes, turning once. Drain on a paper towel-lined plate and repeat to fry remaining strips.
• Serve with lemon wedges and tartar sauce.

CRISPY FISH FINGERS

Steps:

• Put the bread in the bowl of a food processor and pulse until bread crumbs form. Toast the crumbs in a large, dry nonstick skillet over a medium-high heat, stirring frequently and breaking up the crumbs with a spoon if they begin to stick together, until crisp and golden, about 2 minutes. Remove from heat.
• Preheat the oven to 400 degrees F.
• Spray a baking sheet with olive oil cooking spray. On a plate, combine the flour, salt and pepper. Cut the fillets into 4 by 1-inch strips. A few pieces at a time, dip the fish into the flour mixture, dusting off the excess. Dip the fish in the egg and then the bread crumbs. Arrange on the baking sheet and continue until all of the fish is breaded. Bake until golden and cooked through, about 10 minutes.
• Meanwhile, in a small bowl, stir together the yogurt, mayonnaise, mustard, Worcestershire sauce, chives and cayenne, if using. Season, to taste, with freshly ground black pepper.
• Excellent source of: Protein, Niacin, Vitamin B12, Manganese, Phosphorus, Selenium
• Good source of: Fiber, Thiamin, Riboflavin, Vitamin B6, Vitamin D, Calcium, Copper, Iron, Magnesium, Potassium