Crispy Fried Fish Fingers | Original Restaurant Style Fish Fingers | Make & Freeze Fish Fingers

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber and nutrients.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast is dairy-free and adds a cheesy flavor.

bread crumbs

🥗Healthier: panko breadcrumbs

💰Cheaper: crushed crackers

Panko provides a lighter texture, while crushed crackers are often more affordable.

white fish fillets

🥗Healthier: firm tofu

💰Cheaper: canned tuna

Firm tofu is a great plant-based protein option.

Cut the boneless fish fillets into finger-sized strips.

Soak the fish in salt and vinegar water for half an hour, then rinse well to remove any smell.

Squeeze lemon juice over the fish strips.

Add 1 teaspoon mustard paste to the fish (optional), and season with salt, black pepper, red chili powder, and 1 teaspoon garlic and ginger paste.

Mix well and marinate for half an hour to let the flavors absorb.

In a bowl, add 1 egg, 3 tablespoons of all-purpose flour, and 2 tablespoons of cornstarch, and mix well.

Prepare bread crumbs by blending bread in a mixer and toasting it lightly on a pan until dry.

Coat each fish strip in the bread crumbs thoroughly.

Place the coated fish fingers on a tray and freeze them to set before storing in a zip-lock bag for up to a month.

When ready to cook, remove from the freezer 15-20 minutes before frying.

Prepare a dip by mixing 4 tablespoons of mayonnaise, 1 tablespoon of chili sauce, half a teaspoon of mustard sauce, 4 teaspoons of salt, and 4 teaspoons of garlic powder.

Heat oil on medium flame until properly hot, then carefully add the fish fingers.

Do not touch the fish fingers for a while; let them set their shape before turning them.

Fry for 5-6 minutes, turning occasionally until golden brown and crispy.

Once done, remove the fish fingers and serve with the prepared dip.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens