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Homemade Fish Fingers Recipe

Homemade Fish Fingers Ingredients:

Homemade Fish Fingers Recipe
Homemade Fish Fingers Recipe
  • 1 pound cod fillet
  • 1/2 cup seasoned bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic salt
  • 1/2 cup buttermilk
  • 1/4 cup plus 2 tablespoons all-purpose flour

How to make Homemade Fish Fingers:

  • Cut fillets into 3/4-in. strips; set aside. In a shallow bowl, combine the bread crumbs, Parmesan cheese, parsley, lemon peel, paprika, thyme and garlic salt. Place buttermilk and flour in separate shallow bowls. Coat fish strips with flour; dip into buttermilk, then coat with crumb mixture.
  • Place on a baking sheet coated with cooking spray. Refrigerate for 20 minutes.
  • Bake at 425° for 15-20 minutes or until fish flakes easily with a fork. Let stand for 2 minutes before removing from baking sheets. Yield: 4 servings.

Chicken Fingers Recipe

Ingredients:

  • 6 boneless skinless chicken breasts (6 ounces each
  • 1 egg, lightly beaten
  • 1 cup buttermilk
  • 1-1/2 teaspoons garlic powder
  • 1 cup all-purpose flour
  • 1 cup seasoned bread crumbs
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • Oil for frying

Method:

  • Cut the chicken into 1/2-in. strips; In a large resealable plastic bag, combine the egg, buttermilk and garlic powder; add chicken.
  • Seal bag and turn to coat.; refrigerate for 2-4 hours.
  • Drain and discard marinade.
  • In another large resealable plastic bag, combine the flour, bread crumbs, salt and baking powder; add chicken.
  • Seal bag and toss to coat.
  • In an electric skillet, heat oil to 375°.
  • Fry the chicken in batches for 4-5 minutes or until golden brown on both sides.
  • Drain on paper towels.

Fish Fingers Recipe

Ingredients:

  • Mackerel 1 ½ kg (boned and cut into finger size)
  • Vinegar 1 tbsp
  • Juice of lemons 2
  • Black pepper 1 tsp (ground)
  • Eggs 2
  • Bread crumbs (finely crushed and sieved)
  • Salt to taste
  • Dalda or your choice of cooking oil 2 cups

Method:

  • Rinse the fish with salt and garlic water. Then marinate it with lemon juice and vinegar and leave for two hours. In a separate bowl beat eggs and add black pepper and salt. Dip each fish finger in the egg mixture and coat it with breadcrumbs. Heat oil and deep fry on low heat until golden brown. Drain on absorbent paper.