Homemade Fish Sticks – Baked Fish Fingers Recipe
Homemade fish sticks, or fish fingers, are the American answer to a quick lunch or dinner for kids and adults alike. Instead of a ready-made boxed product, you make them from real pieces of fish coated in a crunchy breading and baked in the oven. They taste like from your favorite fish & chips spot, but are lighter because they’re not deep-fried.
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Servings
4
Ingredients
- white fish fillet - 600 g
- breadcrumbs - 100 g
- wheat flour - 60 g
- egg - 2 pieces
- vegetable oil - 2 tablespoons
- sweet paprika - 1 teaspoon
- granulated garlic - 0.5 teaspoons
- salt
- black pepper
- lemon - 1 piece
- plain yogurt - 120 g
- dill - 2 tablespoons
Main Ingredient:
white fish
Preparation
- Preheat the oven to 210°C (top and bottom heat). Line a baking tray with baking paper and lightly brush with oil or spray with cooking oil.
- Pat the fish fillets dry thoroughly with paper towels. Remove any remaining bones and cut the fish into strips about 2 cm wide and 6–8 cm long, resembling fingers.
- In one bowl, mix the flour with a little salt and pepper. In a second bowl, beat the eggs with 1 tablespoon of water. In a third bowl, combine the breadcrumbs with sweet paprika, granulated garlic, a pinch of salt, and pepper.
- Coat each piece of fish first in the flour (shake off any excess), then dip in the egg, and finally coat thoroughly in the breadcrumbs, pressing the coating on gently with your hand.
- Arrange the breaded fish sticks on the prepared tray in a single layer, making sure they don’t touch. Drizzle them with oil or lightly brush the tops with a pastry brush.
- Place the tray in the preheated oven and bake for 10 minutes. Then carefully turn the fish sticks over and bake for another 8–10 minutes, until golden and crispy.
- Meanwhile, prepare a quick sauce: mix the yogurt with 1–2 tablespoons of lemon juice, chopped dill, a pinch of salt, and pepper. Taste and adjust the seasoning as you like.
- Serve the baked fish sticks immediately, drizzled with lemon juice, with the yogurt sauce and your favorite sides, such as roasted potatoes or a salad.
Storage
In fridge:
2 days
Freezing:
Yes
Cool leftover baked fish sticks completely, then store in an airtight container in the fridge. Reheat in the oven or air fryer so they stay crispy. Avoid microwaving, as the coating will soften.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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