Catch of the Day Fish Fingers Print Email

Bet you can’t eat just one! A great dish to get kids (of any age) saying YES to seafood!

2 lbs of your favorite boneless and skinless fish fillet: catfish, tilapia, striped bass, cod, haddock, etc.
salt and pepper or your favorite seasoning blend, to taste
1/2 cup all purpose flour, as needed
1 beaten egg or beaten egg whites
1-2 cups panko breadcrumbs, as needed
olive oil and canola oil – for frying

Cut fillets into fingers, season lightly with pinches of salt and pepper or your favorite seasoning blend and then dust in flour, shaking off excess. Beat egg or egg white well. Place panko breadcrumbs in a wide bowl.

Dip fish fingers in well-beaten egg, draining off excess, and then coat well in panko breadcrumbs.

Heat a heavy skillet (or deep fryer) to about 360 degrees degrees and add oil, obviously the more oil you use the nicer the fingers will fry – however, with a good stick free pan, you can get excellent results with a just a little oil. Fry fish fingers quickly to brown, about 2 minutes per side.

Serve on top of a mound of finely shredded cabbage, with lemon wedges, and a sauce of your choice (I suggest Tony's Homemade Tartar Sauce or Remoulade). – Chef Mick (Michaelangelo) Rosacci, --