Description
This Homemade Fish Fingers recipe will become a staple in your home in no time and help you reach the recommendation of eating seafood twice a week for a healthy heart. It's kid friendly and customizable to your taste preferences. Little fingers will gobble up these fish fingers!
Ingredients
Units
Scale
- 4-5 skinless fish fillets (about 12 ounces)
- 1 egg beaten
- 1/2 cup traditional bread crumbs (preferably seasoned whole wheat)
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon pepper
- 1 teaspoon of your favorite seafood seasoning
- 1 cup panko bread crumbs
- 4 tablespoons canola (coconut or avocado oil)
Instructions
- Heat a nonstick skillet over medium heat. (An electric skillet works great too.)
- In a tray or plate with a lip, pour the panko bread crumbs. Set aside.
- Tear or cut fish fillets into large pieces and place in a large food processor. Pulse about 10-12 times to cut fish into small, but visible chunks. Be careful to not puree or chop to finely.
- In a mixing bowl, combine chopped fish, egg, traditional bread crumbs, salt, pepper, and seasoning. Gently mix together to combine.
- Scoop 2 tablespoons of fish mixture and form into a "finger" shape. Roll finger in the panko bread crumbs to coat. Repeat with remaining fish (you can make these as you go during cooking.)
- Add 1 tablespoon of oil to pan and swirl to coat. Cook fish fingers about 3-4 minutes per side, until golden brown and cooked through. Add more oil as needed to continue cooking. Finish all the fish mixture. Serve immediately.
Notes
Cooking spray can be substituted for the oil. Note that fish fingers will not be as golden brown in color though.
These fingers reheated perfectly for me the next day as leftovers. I used the oven set to 350 degrees for about 8 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Entree