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Turning simple fish fillets into crispy, golden fish fingers is one of my favorite ways to get dinner on the table. The combination of crunchy coating and tender fish inside makes these irresistible - and so much better than anything from the freezer section.
I started making these when my kids were little, and they've remained a family favorite. Last week, my youngest helped bread them, and though we made quite a mess, the smile on his face was worth it!
Your Ingredient Guide
- Fish Fillets: I grab whatever white fish looks fresh at the market. Tilapia is my go-to, but cod works great too. Just make sure it's not too thin.
- Panko Breadcrumbs: Trust me on this one - regular breadcrumbs won't give you that amazing crunch.
- Eggs: They're your 'glue' for perfect coating.
- Flour: Just plain all-purpose works fine.
- Oil: I like olive oil, but vegetable oil works too.
- Mayo: The good stuff makes a difference in the sauce.
- Fresh Lemon: Adds that perfect zing.
Let's Make Them
- Getting Started:
- Cut your fish into strips (think finger-size). Pat them really dry with paper towels. Season with a good pinch of salt and pepper.
- The Coating Process:
- Set up your breading station: flour, beaten eggs, panko. Coat each piece in flour first. Then into the egg (let the extra drip off). Finally, press into the panko. Place them on a plate while you finish the rest.
- Time to Fry:
- Get your pan nice and hot. Add enough oil to coat the bottom. Cook until golden brown (about 2-3 minutes per side). Don't crowd the pan - work in batches if needed.
- The Sauce:
- Mix your mayo with minced garlic. Squeeze in fresh lemon juice. Add salt and pepper to taste. Give it a good stir.
My mother-in-law taught me her trick of double-coating the fish in panko for extra crunch. Now I can't make them any other way! The other night, we turned leftovers into amazing fish tacos with some slaw and avocado.
Making It Your Own
Try serving these with different sides - we love them with roasted sweet potato wedges or a crunchy slaw. Sometimes I add herbs to the panko or spice up the mayo with sriracha. Make it your own!
These fish fingers have saved dinner countless times at my house. They're simple enough for a weeknight but good enough for company. The best part? Watching everyone's faces light up when they take that first crunchy bite. Give them a try - I bet they'll become a regular at your table too!