Inspired by McDonald’s filet-o-fish ingredients, these fish fingers make great finger foods and are quick and easy to pull together.
About making breaded fish fingers
Station 2 in the recipe card involves eggs. Similarly to coconut fish fingers, dipping these fish fingers in eggs only works well. However, larger quantities of fish may require using more than one egg.
If using too many eggs for station 2 is worrisome, try dipping the fish fingers in milk or milk mixed with a bit of cornstarch. This recipe card uses a combination of milk and eggs for station 2.
Toasting bread crumbs beforehand gives these fish fingers that fried food feeling, as well as better taste. I have only air fried bread crumbs to toast them but pan frying them with a bit of oil on medium heat and baking them at 400F for 5-10 minutes are fine.
Inspired by McDonald’s filet-o-fish ingredients, these fish fingers make great finger foods and are quick and easy to pull together. Preheat oven to 400F. Grease a baking pan with oil. (Optional) Toast breadcrumbs by spreading them out on an air fryer baking sheet. Air fry in batches at 300 for 5 minutes. Prepare station 1. Combine flour, salt and white pepper in a plate and stir well. Prepare station 2. Beat the egg in a bowl. Stir in milk and cornstarch if one egg is not sufficient. Prepare station 3. Combine toasted breadcrumbs, parmesan cheese, salt, white pepper, turmeric, paprika, sugar, onion powder and garlic powder in a bowl and mix well. Dip each fish stick in station 1, lightly coating it in flour; next dip into station 2; lastly, roll fish in station 3's crumb mixture and place on baking sheet. Repeat for all fish sticks. Lightly baste the tops of each fish finger with oil. Bake for 12-15 minutes until fish reaches an internal temperature of 145 and outside is crispy. To make the tartar dipping sauce, mix together mayonnaise, capers, onion powder, sugar of choice, parsley flakes and diced pickles.Breaded Fish Fingers
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