Fish fingers can be made much healthier at home. It doesn’t have to be difficult to make either. The best part? You can adapt the recipe and add in things you like or don’t like. Like it hot? Add some chopped chillies. Want a bit of zing? Pucker up and add some capers.
You can use any fish you like – as long as the bones have been taken out.
Hake, salmon, Kingklip, mackerel, anything.
Mix it up for best results.
Ingredients for home made fish fingers:
- Four large potatoes
- 300-500g fish
- Salt and pepper
- Squeeze of lemon
- A handful of parsley
- Spring onions (optional)
- A dusting of flour
- One beaten egg
- Oil for frying
How to make home made fish fingers
Boil the potatoes until soft – skin on or off, as you prefer. Add a squeeze of lemon to the pot.
While the potatoes cook, bake or pan fry the fish. You can use any deboned fish that flakes easily.
Once the potatoes are cooked, crush with a fork. Season with salt and pepper, add a squeeze of lemon.
Set potatoes and fish aside to cool. Once cool, flake fish into the potatoes and combine. Be careful not to mash.
Add parsley and chopped spring onions (if using). Shape into fish finger shapes and put in the fridge to chill for 30 minutes.
Dust with flour, dip into the egg mix and then into the breadcrumbs.
Shallow fry in a pan until golden and crisp.