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.Ā
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 butĀ 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 fish fingers with cheat's lemon aioli
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
The name alone has me dying to make this!
Thanks Sue! š
Oh wow, these are fabulous! Your photography is amazing, I feel like I can taste that crunch when I look at these pics. And I love mixing yummy things into mayo – cheat’s aioli for the win!
Thanks so much, what a lovely compliment. ?
I just love fish these look great!
You and me both!
Oh my goodness this look absolutely amazing! It truly looks delicious! I can’t WAIT to try this! Is good food and this looks like one of the BEST!! Thank you for this great recipe! So YUMMY!!!
Thanks Veena!
Oh my goodness these fish sticks look soooo crunchy and delicious! I love the cheat lemon aioli – sounds amazing ?
Thanks so much Natalie!
This is actually one of my favorites Alida! I love the aioli. We catch fresh flounder at the beach, so I’ll be making this this summer!
Ooooh fresh flounder will be delicious prepared like this Mary Ann!
Wish I was there when you made these fish fingers š They look delicious, Alida! š
Thanks so much Julia! š
They look so golden and crispy!! These would be perfect for a wrap for lunch today and that lemon aioli sounds like the perfect topping š
Oh yum, these in a wrap would be totally delicious!!
You had me with the lemon aioli! Wow those fingers look great!
Lemon aioli is always a good idea. š
You had me with the first photo! There is nothing like delicious fish and a cold beer!
I’m so with you!
Fish sticks were definitely one of my favorites. Love your simple take on these!
Thanks so much Marisa!
OMGEEEE! Made gnocchi last night and thought of your baked gnochhi dish and now this! Keep them coming pretty please!!
Thanks Bridget and be assured, I’m not going anywhere! š