Crispy Fish Fingers
The ultimate comfort food, Crispy Fish Fingers are easy to prepare and oh-so-satisfying. With a golden, crunchy crust and tender fish inside, this recipe is perfect for a quick weeknight dinner. Your family will love them, so why not whip up a batch tonight?
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Chef's Knife
- Baking Sheet
- Oven
Ingredients
- 4 filets sole or tilapia fresh or frozen, thawed
- 1/2 cup mayonnaise (or vegan mayonnaise)
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1 cup breadcrumbs (or panko)
- cooking spray
Instructions
- Preheat your oven to 425F. This step is crucial for getting that crispy texture that we all love. A hot oven ensures that the fish cooks evenly and the breadcrumbs turn golden brown.
- While the oven heats up, slice the fish into strips about 1/2 inch wide and 2 inches long. The size doesn't have to be perfect, but uniform pieces will ensure even cooking.
- In a medium-sized bowl, combine the mayonnaise, oregano, garlic powder, and kosher salt. Mix everything together until it's smooth and well blended. This mixture is the secret to keeping the fish moist and flavorful.
- Once mixed, separate the sauce in half – set aside half for later use as a dipping sauce. This ensures you have enough for both coating the fish and serving.
- On a plate, place the breadcrumbs or panko. This will be the next step in the assembly line. Having everything in place makes the process smoother and more efficient.
- Now it’s time to coat the fish! Take each fish strip and roll it in the mayonnaise mixture first, ensuring it's well covered. Then, transfer it to the breadcrumbs, rolling it until fully coated. This dual-layer coating is what makes them irresistible.
- Prepare your baking sheet by placing a metal rack on top and lightly spraying it with cooking spray. This allows the heat to circulate around the fish fingers, giving them that perfect crunch.
- Arrange the coated fish fingers on the rack, ensuring they don’t touch. Lightly spray the tops of the fish sticks with more cooking spray. This extra touch helps them crisp up while baking.
- Place the baking sheet in the preheated oven and bake for 12 to 15 minutes. Keep an eye on them; they should be golden brown and flaky inside. You'll know they’re ready when you can see the crunch on the outside and the fish flakes easily.
- Once baked, remove them from the oven and serve them with the remaining mayonnaise mixture as a dipping sauce. Enjoy your homemade Crispy Fish Fingers fresh out of the oven!
Notes
- Tip 1: Store any leftover fish fingers in an airtight container in the refrigerator for up to two days. Reheat in the oven to maintain crispiness.
- Tip 2: Yes, you can freeze the uncooked fish fingers. Place them on a baking sheet to freeze individually before transferring to a freezer bag.
- Tip 3: These fish fingers go exceptionally well with homemade tartar sauce, coleslaw, or a fresh garden salad.
- Tip 4: Serve with lemon wedges for guests to squeeze for an extra burst of flavor or alongside your favorite dipping sauces.
- Tip 5: Try adding a pinch of chili powder or lemon zest to the breadcrumbs for a different flavor twist.