Product Details

Ingredients:

• Fish: 500g white fish fillets (e.g., cod, haddock, or tilapia)
• Marinade:
  • 1 tsp garlic paste
  • 1 tsp lemon juice
  • ½ tsp salt
  • ½ tsp black pepper
• Coating:
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1½ cups breadcrumbs (panko for extra crispiness)
  • 1 tsp paprika
  • ½ tsp dried oregano
  • ½ tsp chili powder (optional)

Instructions:

1. Prepare the Fish:

   • Rinse the fish fillets and pat them dry.
   • Cut the fillets into even-sized strips (about 3–4 inches long).

2. Marinate:

   • In a bowl, mix garlic paste, lemon juice, salt, and black pepper.
   • Rub this marinade over the fish fingers and let them rest for 20 minutes.

3. Set Up Coating Stations:

   • Place flour in one shallow bowl.
   • Beat the eggs in another bowl.
   • In a third bowl, mix breadcrumbs with paprika, oregano, and chili powder.

4. Coat the Fish Fingers:

   • Dredge each fish strip in flour, shaking off the excess.
   • Dip it into the beaten egg, ensuring it’s fully coated.
   • Roll it in the breadcrumb mixture, pressing lightly to adhere.

5. Cook the Fish Fingers:

   • To Fry: Heat oil in a skillet over medium heat. Fry the fish fingers in batches for 3–4 minutes per side or until golden brown and crispy.
   • To Bake: Preheat the oven to 200°C (400°F). Place the coated fish fingers on a greased baking tray. Spray lightly with oil and bake for 15–20 minutes, turning halfway through.

6. Serve:

   • Drain fried fish fingers on paper towels if fried.
   • Serve hot with dipping sauces like tartar sauce, ketchup, or garlic aioli, and a side of salad or fries.

Enjoy your crispy, delicious fish fingers!