Fish
Deep Fried Fish Fingers
Deep Fried Fish Fingers are breaded or battered strips of fish that are coated in crispy batter or breadcrumbs and then deep-fried until golden brown. They are a popular, convenient snack or meal, often served with chips, fries, or dipping sauces. The exterior is crunchy, while the inside remains tender and flavorful.
Total Time
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Preparation Time
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Cooking Time
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Yields
servings
Difficulty
Instructions
Gently roll the fingers, then marinate them with salt, pepper, lemon juice, milk and Worcestershire sauce, letting them sit for 10 minutes.
Drain the fish fingers, coat them in flour, and dip them into frying batter to ensure they are fully covered, then place them in the hot deep-fryer (150°C) to blanch.
Remove from the oil and let them drain briefly.
To finish: Heat the oil to 200°C and refry the fish until they are golden brown. Remove and drain.
Let them drip dry and sprinkle lightly with salt.
Garnish with parsley and lemon wedges or any variation of mayonnaise.
Ingredients
1.3 kg Fish fillet, washed, trimmed, and cut into fingers
50 ml Milk
Juice of half a Lemon
Salt
Pepper
A few drops of Worcestershire sauce
A little Flour for dusting
400 grams Frying batter
10 Bunches of Parsley, deep-fried
10 Lemon wedges