Name: Chunky fish fingers with cheat's lemon aioli
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 2 -4
Ingredients: 500 g firm white fish ((Cob, Halibut, Snapper)); 1 cup flour; salt & pepper to taste; 2 eggs (beaten); 1.5 cups breadcrumbs (Alternatively use cracker crumbs); 1 cup mayo; juice of 1 lemon; 1 small garlic clove (crushed); salt & pepper

Chunky fish fingers with cheat’s lemon aioli

By Alida Ryder

Posted April 12, 2018

In Dinner/Supper, Lunch, Recipes, Seafood

Get all our recipes sent to you for FREE!

Chunky, crunchy fish fingers given a make-over. Using sustainable white fish and serving with cheat’s lemon aioli, this childhood favorite is given new life.

Most children have the foods they will eat day in and day out, without fail. For me, it was fish fingers. I absolutely LOVED fish fingers as a child. My mom would bake the frozen fingers until crisp and golden and then serve it with her most famous dipping sauce. Little did I know it wasn’t “her” sauce at all and that she mixed together ketchup, mayonnaise and some Worcestershire sauce. But I thought it was the most spectacular dish in the world.

Fast forward a few years, and my love of fish hasn’t gone anywhere but it’s been ages since I’ve had the processed variety. This version though, is a new favorite of mine. Not only does it taste infinitely better than the fish fingers of my childhood, it’s also such an easy recipe to make.

I used a whole cob to make these fish fingers but you could easily just use a fillet and slice it into fingers. The fish then goes through a standard dredge process of flour, egg and crumbs. I used plain crackers (Saltines or Cream Crackers work well) to crumb the fish in before it goes into hot oil.

Once fried, the fish was beautifully golden and insanely crunchy. As someone who loves crunch, I was very happy. The grown-up fish fingers were served with cheat’s lemon aioli. Good quality store-bought mayo mixed with a good squeeze of fresh lemon juice and a small crushed garlic cloves. These grown-up fish fingers are a total hit but be warned: they are totally addictive. And nobody’s going to judge you if you make a fish finger sandwich out of these bad boys. Nobody at all.

Have you tried this recipe? Comment and rate below.

Print Pin

5 from 10 votes

Chunky fish fingers with cheat's lemon aioli

Chunky, crunchy fish fingers given a make-over. Using sustainable white fish and serving with cheat's lemon aioli, this childhood favorite is given new life.

Course Fish, Lunch, Main, Starter

Prep Time 10 minutes

Cook Time 2 minutes

Total Time 12 minutes

Servings -4

Calories 1614kcal

Author Alida Ryder

Ingredients

500 g firm white fish (Cob, Halibut, Snapper)
1 cup flour
salt & pepper to taste
2 eggs beaten
1.5 cups breadcrumbs Alternatively use cracker crumbs

to serve

1 cup mayo
juice of 1 lemon
1 small garlic clove crushed
salt & pepper

Instructions

Heat enough oil for deep frying in a medium saucepan.
To make the fish fingers, slice the fish into 'fingers' approximately 3cm wide.
Place the flour, eggs and crumbs in separate bowls.
Dredge the fish first in flour, ensuring it's well covered then place into the egg and finally into the crumbs.
When the oil is hot, fry the fish for 1-2 minutes until golden brown and cooked through.
Remove from the oil and drain.
To make the lemon aioli, mix the mayo with the lemon juice, garlic and seasoning.
Serve the fish fingers with the aioli and extra lemon wedges.

Nutrition

Crispy chicken pops

Corn flake crusted chicken strips with honey mustard sauce

cheat's lemon aioli, chunky fish fingers, Fish fingers, fish recipes, grown-up fish fingers, Kabeljou, Kob, lemon aioli, Pemba Bay Kob

Alida Ryder

Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.

Chunky fish fingers with cheat’s lemon aioli

Subscribe

Chunky, crunchy fish fingers given a make-over. Using sustainable white fish and serving with cheat’s lemon aioli, this childhood favorite is given new life.

Have you tried this recipe? Comment and rate below.