Easy homemade fish fingers that are perfectly tender on the inside and crispy on the outside. And you'll love how delicious they are thanks to a little spice and the parmesan crust!
Be sure to check out my video below.You can prepare them with firm white fish or even salmon for a little extra omega-3!
fish scenesare fairly common here - no surprise to those who followMediterranean cuisine.
For something a little different, today we're making fish fingers! A version for adults, tastier and healthier than store bought!
Mostly a firm, fleshy white fish such ascodÖhipoglossois the obvious choice. But I prefer salmon sticks just for the added omega 3 kick. (Any option you choose is fine.)
These baked salmon sticks are perfectly tender on the inside and crispy on the outside. And you'll love the flavor boost thanks to a little spice and the Parmesan crust!
- Pez-A firm, meaty fish fillet (about 1 to 1 1/2 inches thick, cut in half). Be sure to remove the skin. I used 1 1/2 pounds of salmon, but like I said, a firm white fish fillet like cod or even halibut will work.
- Spice-Along with a sprinkling of kosher salt, I use a trio of spices to flavor the candies: black pepper, oregano, andPfeffer.
- For dredging or coating-A dredging station contains the various items used to coat the fish to create that beautiful, crispy coating. On a plate,Flour.In another, oneEgg shake made from 1 egg + 1 tbsp water.And in third gear a combination ofBreadcrumbs and grated parmesan cheese, which adds another interesting layer of flavor.
- lemon zest and lemon juice-Zest of about 1 lemon and lemon juice to taste (I use juice of ½ lemon) are added once the fish comes out of the oven. Citrus and fish go together perfectly, and that goes for these salmon sticks too!
- Adornment, adornment, adornmentIf so, garnish with some fresh parsley.
- fish stick sauce-You can serve them with the usual tartar sauce orTzatzikiÖSalsa-Tahini.
How to make fish fingers in the oven
Time required:25 minutes.
How to Make Fish Fingers (Easy Printable Recipe with Ingredients Below)
- Heat the oven and season the fish
Place a rack in the center of the oven and heat to 450 degrees F. Meanwhile, pat the fish dry (I used a salmon fillet about 1 to 1 ½ inch thick) and season with salt on both sides.
Cut the fish into pieces or sticks about 3 inches long (so the sticks are 1 ½ inches thick and about 3 inches long).
Combine 1 tsp black pepper, 1 tsp paprika and 1 tsp oregano and season the fish fingers on both sides.(Video) Fish Sticks | Home Style Cookery with Matty Matheson Ep. 7
- Preparation of an excavator station
A bowl of all-purpose or gluten-free flour. A plate with the beaten egg (1 egg + 1 tablespoon water). And in the last dish mix the grated parmesan cheese and breadcrumbs. (Don't let the lemon zest in the breadcrumbs confuse you. It doesn't need to be mixed at this point. It can be used later to finish the salmon sticks after baking.)
- Cover the fish fingers
Take each fish stick and brush them with flour first. Shake off excess flour and dip the fish stick into the beaten egg. Finally, turn the fish skewer in the breadcrumbs and parmesan mixture.
Place the coated candies on a greased baking sheet (the oil in the pan will ensure the bottoms of the candies crisp).
Now, using a brush, rub the tips of the fish fingers with extra virgin olive oil (but be careful not to remove the coating).
- roast meat
Bake in hot oven for about 12 to 15 minutes or until cooked through. If they need a little more color, place the pan under the broiler very quickly (watch closely) until the donuts are golden brown.
Place the fish fillets on a platter. Add lemon zest and some lemon juice. Scatter some fresh parsley on top to garnish. Serve with your favorite sauce (I likeSalsa-TahiniÖSalsa-Tzatziki)
And the homemade fish fingers?
A fish and chip dinner is out of the question here! And these savory ones are the perfect main course for the oven.sweet potato fries. And for something colorful, add a big salad like this one.Mediterranean salad with white beansÖChickpea salad.
This crispy fish is obviously a great choice for an appetizer with just a little sauce for dipping. If you want something different than the store-bought tartar sauce, give it a try.TahiniÖTztaziki griego.
This recipe appears in 25+fish recipeseveryone can do it!
want more? Check out our collectionsalmon recipes; That's itLachssuppeis a new favorite.
watch the video
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Recipe for crispy homemade fish fingers
- Author: Susi Karadsheh
- Total time: 25 minutes
- To produce: 14fish sticks1X
Easy homemade fish fingers that are perfectly tender on the inside and crispy on the outside. And you'll love how delicious they are thanks to a little spice and the parmesan crust! You can prepare them with firm white fish or even salmon for a little extra omega-3!
Be sure to check out my video.
- 1 ½lb firm fish fillet, e.g. B. Salmon, skinless (a firm white fish fillet, e.g. cod, can be used)
- 1 teaspoonblack pepper
- 1 teaspoonDried oregano
- 1 teaspoonSweet chili
- ½ taxFlour (all-purpose, whole grain, or glutendiezfree day)
- 1Egg, beaten with 1 tbsp water (wash egg)
- ½ taxbreadcrumbs
- ½ taxParmesan
- Extra virgin olive oil (I haveprivate ReserveGrego EVOO)
- enthusiasm of1Lemon and juice of half a lemon to finish
- parsley to decorate
- Preheat the oven to 450 degrees F.
- Pat the fish fillet dry and season both sides with kosher salt. Cut the fish fillet into chunks or sticks (1 to 1½ inches thick and about 3 inches long).
- In a small bowl, mix black pepper, dried oregano, and paprika. Season the fish fingers on both sides with the spice mixture.
- Build an excavator station. Place the flour in a shallow bowl. Place the beaten egg in a deeper bowl or bowl next to the flour bowl. And in another plate mix breadcrumbs, grated Parmesan cheese and lemon zest. Place next to the dish with the beaten egg.
- Now cover the fish. Take a fish stick and dip it in flour to coat both sides; Shake off excess flour. Then dip the fish stick into the beaten egg and then into the breadcrumbs and parmesan mixture. Tap it to make the coating stick to the fish stick. Repeat until all fish fingers are covered.
- Place the coated fish fillets on a greased baking sheet. Brush the top of the fish fingers with some extra virgin olive oil (you should basically brush the salmon fingers with the oil so you don't end up peeling off the coating).
- Place the baking sheet on the middle rack of the hot oven. Bake for about 12 to 15 minutes. If the donuts need more coloring, very quickly place them under the grill (observe closely) until golden brown.
- Finish with lemon zest and fresh lemon juice. Garnish with parsley.
- Serve with the sauce of your choice. was formerlySalsa-Tahinihere butTzatziki-Salsathat would be great too. add a big oneSalatand call it dinner (I particularly like the Mediterranean salad with white beans or the Greek salad with salmon sticks
- Koch's tip:The cooking time may vary slightly depending on the type of fish and the thickness of the fish fingers. The salmon fillet in this recipe is about 1 to 1 ½ inches thick and cut into 3 inch sticks.
- Save on computer:Leftover homemade fishcakes can be refrigerated in glass containers with airtight lids for up to 2 days. Serve cold or hot in the oven.
- visit ourOnline-Shop to look for quality Mediterranean ingredients, includingolive oilSjSpicesused in this recipe.
- construction time: 10 mins
- Time to cook: 15 minutes
- Category: fish and seafood
- Method: Purchased
- Kitchen: Mediterranean/American
Keywords:Fish fingers, homemade fish fingers, salmon fingers
i am susy; born and raised on the shores of the Mediterranean Sea. I like simple, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all share! Nice that you're here...
How do you make frozen fish sticks crispy? ›
Set the air fryer to 400 degrees F (205 degrees C) and air fry the fish sticks for 8 minutes. Flip them over to the other side and cook for 2-4 more minutes or until they are crispy. If you want them super crispy, leave in an extra minute or so.How do you make fish sticks not soggy? ›
Do not overlap or stack the fish fingers when cooking. The fish would not cook evenly this way and it will turn out soggy. Flip the fish sticks once during the cooking time. Don't leave the frozen fish out on the counter for longer than necessary before cooking.What type of fish is used for fish sticks? ›
Alaska Pollock: the fish-stick fish
Historically, multiple types of white fish have been used for fish sticks, but today, the primary fish-stick fish is Alaska pollock (Theragra chalcogramma). They are also the go-to fish for many fast-food fish sandwiches, and the mild-tasting fish is regularly used in imitation crab.
Pan-searing to achieve a crispy skin is one of the most delicious and quick ways to cook a piece of a fish! To nail shatteringly crunchy skin every time, you just need dry skin, hot oil and press down lightly to help the skin contact heat as it cooks.Do you have to flip fish sticks when baking? ›
You will need to flip the fish sticks halfway through baking. Bake them on an oven-safe wire rack that is set inside a rimmed baking sheet. This allows air to circulate around the fish, which makes them extra crispy.What makes fish mushy when cooked? ›
If fish flesh sits in acidic ingredients for more than 30 minutes, the acid will begin to denature the delicate protein, and you'll have a mushy fish when it's cooked.Why is my frozen fish mushy? ›
When fish is frozen, that liquid also freezes. If the freezing process happens too slowly, that liquid can form ice crystals that will rupture the cells of the fish. When that fish is later thawed and cooked, this liquid will leak out, producing a mushy texture.What is the best way to cook fish sticks? ›
- Preheat oven to 450°F.
- Arrange on metal baking pan.
- Bake 15–17 minutes total*.
- Flip after 10 minutes. For extra crunch or cooking more than 8 fish sticks, add 3 minutes to the cooking time.
- *FULLY COOK FISH TO AN INTERNAL TEMPERATURE OF 165˚F OR HIGHER BEFORE SERVING.
The method works well for relatively solid, whole fish fillets where you want to alter the taste and character of the fish as little as possible. Add salt and pepper and dip the fillets in flour. Fry them for a few minutes on each side in a mixture of oil and butter (added to the pan in that order).
Fish fillets dusted with flour and cooked until crispy makes a simple yet satisfying dish. The flour browns nicely and creates just the barest hint of a crust on the fish. For this technique, all-purpose flour is often used, and this is a great way to start.
Should I Coat fish in flour before pan frying? ›
Don't skip the flour coating, since it provides a delicious crispy texture, protects the fish from soaking up too much oil, and also keeps the fillet in one piece. For best results, use a heavy-bottomed pan, as it distributes the heat evenly.Why do you fry fish sticks to the pan? ›
The flesh of a fresh fish fillet (say that five times fast) holds a lot of moisture. And moisture is actually the reason that both the flesh and skin stick to the pans or grills they are cooked in.Is Pollock the same as cod? ›
They do look similar, but there are are a few differences between the two. First, Pollock has a milder flavor than Cod. Second, Pollock can lose its shape a lot quicker if overcooked. Cod meat is a little firmer, but still flaky and tender when prepared correctly.Are fish sticks healthier than chicken? ›
Chicken nuggets earn the first point with 29 fewer calories than an equally sized serving of fish sticks. They've also got a slight edge on carbs: Chicken nuggets have 18 g and fish sticks pack 24. But when it comes to fat, cholesterol, protein, fiber, and sugar, the two are essentially identical.What oil makes fish crispy? ›
Sunflower oil is made from pressing the sunflower seeds and is a common oil for frying food because it has a neutral flavor that won't interfere with the fish flavor. It's considered one of the best oils for frying fish because it makes fried fish crispy and light.
That's right. Sprinkling a little bit of sugar on the side of a fish fillet before placing it sugar-side down into a hot pan helps accelerate browning, and also prevents the exterior from drying out before the fish is cooked all the way through.Why is my fish batter not crispy? ›
If your fish batter is not crispy enough when cooked try thinning the batter with a little more liquid. Pre-heating the oil to the proper temperature is also very important or the fish will absorb too much of the oil while cooking.Can you overcook fish sticks? ›
Fish is done when the internal temperature reaches 145 degrees. You can pull the fish once it hits 140 as the internal temperature will continue to rise as it rests. Do not overcook your fish sticks or they will become rubbery.Should you rinse fish before baking? ›
Dry fish: It used to be recommended to rinse fish before baking, but fear of splattering harmful bacteria that might be on the fish changed that. We recommend not rinsing unless you need to rinse off any scales. Pat dry with paper towels whether you rinse or not.Are fish sticks fried before they are frozen? ›
Since frozen fish sticks have already been fried and come precooked, they do contain oil. However, they do still contain healthy attributes. Here is why frozen fish sticks are still a good option: A lot of brands now contain no artificial flavors or preservatives.
What kind of milk do you soak fish in? ›
Soaking Fish in Buttermilk
It will not only neutralize the molecules that make the fish smell fishy, it will also go a long way toward hiding the muddy taste some fish retain from the water where they've lived their lives. That's why, for example, many Southern recipes call for soaking catfish in buttermilk.
This gray portion of the salmon is a layer of fatty muscle tissue that is low in the pink pigments found in the rest of the fish. This area contains more fat than the rest of the salmon—and it therefore is the most rich in omega-3 fatty acids, since salmon fat is high in omega-3s.Should you dry fish before frying? ›
Pat seafood dry before cooking.
You can prevent your fish fillets from having an unpleasant mushy texture by using a paper towel to pat each one dry before cooking. Removing this moisture from the outside of the fish won't make the meat dry out. Instead, it will ensure that it has the right flaky texture when it cooks.
Any frozen fish or shellfish will be safe indefinitely; however, the flavor and texture will lessen after lengthy storage. For best quality, freeze (0 °F / -17.8 °C or less) cooked fish for up to 3 months. Frozen raw fish is best used within 3 to 8 months; shellfish, 3 to 12 months.Why you should never thaw frozen fish in its vacuum sealed packaging? ›
When vacuum-packaged fish is not properly stored and thawed, it has the potential to create a deadly toxin. Fish is a known source of the bacteria Clostridium botulinum type E. This bacteria is a spore former that can grow at temperatures above 38ºF and without oxygen – such as a vacuum package.How do you dry frozen fish for frying? ›
- Remove the fish from the freezer: Remove the fish from the freezer and from its packaging.
- Rinse off frost or ice: Rinse the fish under cold water to remove any frost or ice that's accumulated.
- Dry the fish: Pat the fish dry with a paper towel.
Air frying makes frozen fish sticks crispier than baking or microwaving! They are crunchy on all sides.What kind of fish does Gorton's use? ›
High quality, sustainably WILD-CAUGHT Alaska Pollock. Flash-frozen at the peak of freshness to lock in full flavor & nutrition. 100% WHOLE FILLET FISH with: no fillers, no preservatives, no artificial colors or flavors, no hydrogenated oils, and no antibiotics. Good source of Protein.Can you pan fry frozen fish sticks? ›
Brush both sides of frozen fish with olive, canola, peanut or grapeseed oil. Place fish in heated pan and cook, uncovered, about 3 minutes, until browned. Turn fish over, season with spices, and cover the skillet tightly. Reduce heat to medium, and cook 6 to 8 minutes more until opaque throughout.Is it better to fry fish in cornstarch or flour? ›
You easily can use cornstarch instead of flour as a coating for fried chicken, fried fish, or other fried dishes. Cornstarch will create a crisper coating that will hold up to sauces better and will absorb less of the frying oil (leading to a lower-fat meal).
Is it better to fry fish in cornmeal or flour? ›
Coating it in cornmeal rather than just regular flour or batter makes it super crispy and a lot nicer too. Jump to: Ingredients needed to make cornmeal fried fish.Why do we coat fish in flour and egg before cooking? ›
Egg and flour coating protects the fish from drying out and creates a very tasty crust! You can serve this delicious fish with rice, potatoes or salad.Can frozen fish sticks be fried? ›
There is no need to thaw, just remove from the freezer. Then, add the fish sticks to the basket and air fryer. For extra crunchy fish sticks, add 1-2 minutes to cooking time.Can frozen fish sticks be pan fried? ›
Brush both sides of frozen fish with olive, canola, peanut or grapeseed oil. Place fish in heated pan and cook, uncovered, about 3 minutes, until browned. Turn fish over, season with spices, and cover the skillet tightly. Reduce heat to medium, and cook 6 to 8 minutes more until opaque throughout.How do you make frozen fish taste better? ›
But how do you get frozen fish back to that fresh fish flavor? One of the best ways to prepare frozen fish is to rinse it under cold water until it no longer has ice crystals. Then rub it in olive oil and bake between 425-450 degrees for 3-5 minutes, remove and add additional marinate and spices.How do you cook frozen fish sticks in the oven? ›
How to cook frozen fish sticks in the oven: Preheat the oven to 425 degrees. There is no need to thaw, simply bake the frozen pieces directly until golden brown. Baking will take about 15 to 17 minutes.Can I fry frozen fish without thawing? ›
You can skip the thawing process altogether and cook frozen fish straight from the freezer. You'll have to add a few minutes to the cook time in your recipe to account for the lack of thawing, but you can poach, steam, bake, broil, or grill fish straight from the freezer!Can frozen breaded fish can be fried without thawing? ›
Frozen fish can be cooked without thawing but the cooking time would need to be increased to cook it thoroughly. If the fish is going to be breaded, stuffed, broiled, fried or cooked in the microwave, it should be thawed completely first.Can frozen fish be breaded? ›
You can even bread frozen cod fillets—yes, really! Simply brush oil onto the cod, and then sprinkle on seasoned breadcrumbs. Alternatively, par-cook your cod fillets for about five minutes (essentially defrosting them), then crust them with your breadcrumb or preferred breading mixture and finish cooking.Why is frozen fish not as good as fresh? ›
It is possible for water-soluble vitamins in the fish, such as vitamin B12, to be dissolved and lost through thawing, though fat-soluble vitamins will remain. Hence, fresh fish generally retain more nutrients than their frozen counterparts and result in more tender flesh after cooking.
Is it better to thaw frozen fish before cooking? ›
While there are some varieties of fish that cook fine without even being thawed out (lean fish, like tilapia and cod, can go straight from the freezer to the roasting or sauté pan), it's often best to fully thaw the fish before cooking.