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.
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.
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.
- 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
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.