Ingredients
Scale
- 2 fish fillets (cod or haddock)
- 1 cup breadcrumbs
- 1/2 cup flour
- 1 egg, beaten
- 1 tsp paprika
- Salt and pepper to taste
- Cooking oil for frying
Instructions
- Cut the Fish Fillets
Begin by cutting your fish fillets into finger-sized strips. Aim for uniformity in size to ensure even cooking. - Season the Flour
In a shallow dish, combine the flour with salt, pepper, and paprika. This seasoned flour will add a subtle kick to your fish fingers. - Coat the Fish Strips
- Dip each fish strip into the seasoned flour, ensuring it is well-coated.
- Next, dip the floured fish strip into the beaten egg, allowing any excess to drip off.
- Finally, roll the fish strip in breadcrumbs until it is entirely covered. Repeat the process for all fish strips.
- Heat the Oil
In a skillet, heat a generous amount of cooking oil over medium heat. You want enough oil to cover the bottom of the pan for even frying. - Fry the Fish Fingers
Carefully place the coated fish strips into the hot oil. Fry them until they are golden and crispy, which should take about 3-4 minutes on each side. - Drain and Serve
Once cooked, remove the fish fingers from the skillet and drain them on paper towels to remove excess oil. Serve them warm with your favorite dipping sauce.
Nutrition
- Serving Size: one normal portion
- Calories: 250
- Fat: 12g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 25g