Tiffany Haney
Fish fingers are a versatile food that can be cooked in a variety of ways, including baking, grilling, and frying. Frying fish fingers is a popular option as it gives them a crisp, delicious coating. To fry fish fingers, you can use a frying pan with a small amount of oil, such as sunflower oil, and cook them over medium to high heat until golden. You can also finish them off in the oven or add butter for extra flavor. While frying is a common method, some people prefer baking or grilling fish fingers to avoid using oil or to achieve a different texture.
| Characteristics | Values |
|---|---|
| Oil type | Canola, sunflower, rapeseed, or olive oil |
| Oil volume | Enough to cover the base of the pan |
| Heat | Medium to high |
| Cooking time | 2-5 minutes per side |
| Breadcrumbs | Panko, Torode's fine breadcrumbs, or Hairy Biker's turmeric and paprika-seasoned breadcrumbs |
| Finishing touch | Add butter and swirl the pan to melt |
| Serving suggestion | Drain on kitchen paper and serve immediately with mash and peas, or in a sandwich |
| Alternative cooking methods | Grilling, baking, oven-cooking, toaster, air fryer, deep fat fryer, or BBQ |
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Frying pan preparation
Fish fingers can be cooked in a frying pan, with or without oil. If you are using oil, pour enough oil to just cover the base of the pan and put it on medium to high heat until the oil starts shimmering. Add the fish fingers and cook for about 2-5 minutes until golden, then turn and do the same on the other side. You can add butter right before the fish fingers are ready and swirl the pan to melt it. Drain the fish fingers on kitchen paper and serve immediately.
If you are not using oil, put the fish fingers in a cold frying pan and put the pan on low heat. You can add a lid to keep the heat in and cook them thoroughly. Turn the heat up to crisp them up at the end.
Some tips to keep in mind are to not move the fish fingers around too much once they are in the pan. To check if they are ready to flip, gently shake the pan and flip them with a serrated or fish spatula. You can also finish them off in the oven for about 5 minutes at 350-400 degrees Fahrenheit for tender fish fingers.
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Oven-baking
First, preheat your oven to 180°C / 350°F. Spread the breadcrumbs on a tray, spray with oil, and bake for 4-5 minutes until golden. Transfer the toasted breadcrumbs to a bowl, add the remaining crumb ingredients (such as flour, salt, paprika, and onion powder), and mix.
Increase the oven temperature to 220°C / 425°F (200°C with the fan on). Spray the tray with oil. Cut the fish into strips about 1.5 x 11 cm or 3 cm in width. In a separate bowl, mix the batter ingredients (such as egg, mayonnaise, flour, and dill). Place the fish in the batter and gently coat.
Now, dip the fish strips into the flour mixture, then into the eggs, and finally into the breadcrumbs. Set them on a wire rack placed over a baking sheet and then into the oven. Bake for approximately 15-20 minutes, until golden and crispy on the outside, and cooked through on the inside. Sprinkle with sea salt and chives, and serve with tartar sauce or ketchup and mustard.
You can also freeze these fish fingers before baking. Prepare the fish fingers as mentioned above, and place them on a baking tray. Once frozen, add them to a zip lock bag. When ready to cook, bake for 15-20 minutes.
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Grilling
You can also grill fish fingers in your oven. Place them on a grill pan at the top of the oven and set it to the highest temperature. This method will give you delicious, crispy fish fingers.
If you're grilling frozen fish fingers, it's important to ensure they're as dry as possible before placing them on the grill. Blot them with paper towels to remove any excess moisture, as this will help prevent them from sticking to the grill and promote even cooking.
Remember to always refer to the packaging for specific cooking instructions and temperatures. Enjoy your grilled fish fingers!
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Choosing the right oil
Yes, you can cook fish fingers in a frying pan. It is recommended to use a non-stick pan with a small amount of oil and a medium to high heat. You can also shallow fry or deep fry fish fingers, but this requires more oil and a larger pan.
When choosing the right oil for frying fish fingers, there are a few things to consider. Firstly, the smoke point of the oil is important. Oils with a high smoke point, such as avocado oil, peanut oil, and canola oil, are better suited for high-heat cooking methods like frying. Oils with a low smoke point, such as extra-virgin olive oil, are more likely to burn and smoke at high temperatures, imparting an acrid taste to the food.
The flavour of the oil is another factor to consider. Neutral-flavoured oils like canola oil, vegetable oil, and peanut oil are versatile and suitable for dishes where you don't want the oil to overpower the flavour of the fish. However, if you're cooking Mediterranean-style recipes, a light or refined olive oil can complement the dish.
The amount of oil used is also important. Fish fingers are already oily, so a light coating of oil may be sufficient. If you're shallow frying or deep frying, ensure you use enough oil to cover half or all of the fish fingers, respectively.
Additionally, the type of fish finger and desired outcome can influence the oil choice. For instance, if you're coating the fish fingers in breadcrumbs, a light film of oil on the pan may be sufficient. However, if you prefer a crispier texture, deep frying in oils like canola or sunflower oil can give the best results.
Finally, it's worth noting that some oils, like extra-virgin olive oil, are better suited for grilling, broiling, or baking, as they can add a nice, clean taste and are considered healthier options.
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Serving suggestions
Fish fingers are a versatile dish that can be served in a variety of ways. Here are some serving suggestions to accompany your fried fish fingers:
Sauces and dips
A variety of sauces and dips can be served with fish fingers. The classic choice is tartare sauce, but other options include thousand island, Marie Rose, or a seafood dipping sauce. You can also make a quick creamy lemon sauce by mixing mayonnaise, sour cream, or yogurt with lemon juice. For a spicier option, combine ketchup or Sriracha with mayo, sour cream, or yogurt. A simple squeeze of fresh lemon juice can also suffice as a sauce.
Lemon-garlic mayonnaise
A popular choice to accompany fried fish fingers is lemon-garlic mayonnaise. To make this, simply combine mayonnaise, garlic, and lemon juice in a small bowl. Season with salt and pepper to taste.
Sides
Fish fingers can be served with a variety of sides. Some suggestions include wholegrain rice, pasta, or other carbohydrates. Adding a side of vegetables can create a perfectly balanced meal. For a more indulgent option, serve with cheesy garlic bread or homemade wedges.
Salads
Fish fingers can also be served on top of a salad. Try a classic combination such as a Niçoise salad with green beans, potatoes, and a mustard vinaigrette. Or create your own salad with a mix of leafy greens, vegetables, and a light dressing.
Buns and wraps
For a more casual meal, serve fish fingers in a bun or wrap. Top with lettuce, tomato, and a slice of lemon, and add a sauce of your choice.
Storage and Reheating
It is important to note that fish fingers can be stored and reheated for future meals. They can be frozen before or after frying and reheated in an oven until hot and crispy. This makes them a convenient option for quick and easy meals.
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Frequently asked questions
Yes, you can cook frozen fish fingers in a frying pan. Add a small amount of oil to a non-stick pan and fry the fish fingers gently over a low heat. Turn the heat up to crisp them at the end.
You can use a variety of oils to cook fish fingers, including sunflower oil, rapeseed oil, or olive oil. It is recommended to avoid olive oil as it is more suitable for dressing than frying.
Fry the fish fingers for about 2-5 minutes on each side until they are golden brown. The cooking time will depend on the thickness of the fish fingers and the temperature of the oil.
