Crispy Fish Fingers – easy recipes for dinner
Ever feel like dinner needs a lifeguard? I’ve been there—standing in front of the fridge, hoping a meal would magically appear 🐟😅. These crispy fish fingers are the rescue mission your weeknight needs. They’re golden, crunchy, and ridiculously easy to whip up. No fancy tools, no chef's hat required. Just a few basics and some good ol’ finger food fun.
If you’ve got a picky eater (or you just *are* one, no judgment), these little guys are about to become your new BFF. We’re talking childhood nostalgia but with a crunch level that slaps. And hey, pair them with a salad or broccolini if you’re feeling fancy. They cook fast, they’re freezer-friendly, and yes, they make great leftovers—assuming you don’t inhale them first 😉.
So let’s skip the takeout and do this instead. Quick, crunchy, satisfying. It’s dinner that doesn’t argue back. #crispyforlife
Servings: 4 servings
Ingredients
- 500g firm white fish fillets (like cod or haddock), cut into finger-sized strips
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1½ cups breadcrumbs (panko for extra crunch)
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and pepper to taste
- Oil for frying (or spray oil for air frying)
Instructions
- Pat your fish strips dry with paper towels. No one likes soggy fingers—unless we’re talking doughnuts.
- Set up your dredging station: one plate with flour, one bowl with eggs, one plate with breadcrumbs mixed with paprika, garlic powder, salt, and pepper.
- Dip each fish piece in flour, then egg, then breadcrumb mix. Use one hand for dry and one for wet to avoid turning your fingers into fried monsters.
- Fry in hot oil (about 180°C) for 2–3 minutes per side until golden brown, or air fry at 200°C for about 10 minutes, flipping halfway.
- Drain on a paper towel. Serve hot with your favorite dip or a squeeze of lemon.