🐟 Fish fingers
Fish fingers are strips of white fish coated in flour, beaten egg and breadcrumbs, then fried until the crumb is crisp and golden. Inside, the fish is soft, mild and flaky, which makes them a family favourite, especially with children. They are served with chips or mashed potato and peas, or tucked into a sandwich with lettuce.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g skinless white fish fillets
- 50 g flour
- 2 eggs, beaten
- 100 g breadcrumbs
- Oil for frying
- Salt, pepper and lemon wedges
Method
- Cut the fish into fingers about 2 cm wide and season with salt and pepper.
- Roll each piece in flour, dip in beaten egg, then press into the breadcrumbs.
- Fry in 1 cm of hot oil for 2–3 minutes per side until golden; drain on paper.
- Serve with lemon wedges and peas or salad.
How to make it lighter
- Bake them at 220 °C on a lightly oiled tray for 15 minutes instead of frying.
- Serve with peas and salad instead of chips.
- Use a thin coat of crumbs and shake off the excess.
History
Fish fingers were launched as a frozen product in Britain in the 1950s and quickly became a household staple; in North America the same food is known as fish sticks.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →