Fish Fingers Recipe
For those who love seafood, here are some dishes that you can easily and quickly make at home. A popular appetizer with a crispy texture and soft interior, this fish finger recipe is best paired with mayonnaise and tomato ketchup. How to make fish sticks at home.
Perfect for game night or cat party. There is nothing wrong with this recipe as it is very easy to prepare and can be made at home in just 30 minutes. The best part about this appetizer recipe is that you can use any fish you like to make this delicious dish. The fillets are coated with breadcrumbs, eggs, all-purpose flour, Parmesan cheese, and mayonnaise and then baked to perfection. Fish fingers are best eaten with mayonnaise and tartar sauce, can be prepared for any occasion, and will always impress.
Fish Stick Ingredients
Fish fillet 1 kg and 375 grams
4 cups bread crumbs and 2 tablespoons
salt as needed
1/3 cup all-purpose flour and 1/2 teaspoon
2 and 3/4 tablespoons mayonnaise
5 and 1/2 lemons
1/3 cup refined oil and 1/2 teaspoon
1/3 cup Parmesan cheese and 1/2 teaspoon
2 and 3/4 teaspoons black pepper
2 and 3/4 eggs
Remoulade if desired
parsley as needed
How to make fish sticks
Toast the breadcrumbs
Preheat the oven to 180℃. Spread the bread crumbs on a baking sheet greased with cooking oil. Roast for 3-4 minutes until golden brown. Place the golden crumbs in a bowl and add Parmesan cheese, salt, and black pepper to taste. Mix well and set aside.
Prepare to roll out the dough
Increase oven temperature to 220 degrees Celsius. Next, spray another baking sheet with cooking oil. Next, mix eggs, mayonnaise, all-purpose flour, salt, and pepper in a bowl to form a dough
Brush the fish with batter and bake.
Cut the fish fillets into 1.5 x 11 cm pieces. Dip the fillets in the batter, lift with tongs, and sprinkle with the breadcrumbs to coat thoroughly. Place on a greased baking sheet and spray with a little refined oil. Place the tray in the preheated tin and bake for 12 minutes or until crispy on the outside.
Serve the fish sticks
Serve the fish sticks with tartar sauce and garnish with lemon wedges and chopped parsley.