Name: Crispy Fish Fingers
Ingredients: 1 cup all-purpose flour + 3 tbsp: This forms the base of the dry coating for the fish, providing structure and crispiness.; 1 tsp sea salt: Essential for seasoning the flour and enhancing all the other flavors in the dish.; 1/2 tsp black pepper: Adds a subtle warmth and enhances the overall flavor profile.; 1 tsp garlic powder: Infuses a lovely garlicky essence into the coating.; 1 tsp onion powder: Complements the garlic and adds depth to the flavors.; Zest of 1 lemon: Imparts a refreshing brightness that cuts through the richness.; 6 halibut fillets (6-7 oz each): The star of our dish, halibut is a firm white fish that holds up well during frying.; 1 tsp paprika: Provides a hint of smokiness and vibrant color to the coating.; 1/2 tsp turmeric: Adds a warm, earthy flavor and beautiful golden color.; 1/2 tsp cumin: Introduces a slightly nutty and spicy flavor that elevates the overall taste.; 1/4 cup corn starch: Creates a lighter, crunchier texture when frying.; 1 tsp baking soda: Helps the batter to be fluffier and crispier when cooked.; 1 cup water: Used to create the batter’s desired consistency.; 2 tbsp white vinegar: Adds a tangy flavor that balances out the richness.; 1/2 cup mayonnaise: Forms the creamy base for the sauce.; 1 tbsp fresh lemon juice: Brightens up the sauce with acidity.; 1 tsp sugar: Balances the tartness of the vinegar and lemon.; 1 tbsp capers: Impart a briny flavor that complements the fish beautifully.; 1 tbsp chopped pickled cucumber: Adds texture and a punch of tanginess.; 1 tbsp chopped onions: Introduces a flavorful crunch.

If you’re looking for a dish that’s both simple to prepare and incredibly satisfying to enjoy, look no further than Crispy Fish Fingers. This recipe celebrates the fresh flavor of halibut, resulting in golden-brown fingers that are crispy on the outside and flaky on the inside. Making these fish fingers at home not only allows you to control the ingredients but also offers a fun cooking experience for all ages. Pair it with homemade tartar sauce and golden French fries, and you have a meal that is perfect for weeknight dinners, family gatherings, or a special occasion. In this article, we’ll take you through the origins of this dish, ingredient breakdown, detailed preparation steps, variations, serving suggestions, tips for success, and answer common questions to ensure your fish fingers are a delicious success.

Understanding the Recipe

Fish fingers have a rich history, often associated with the United Kingdom, where they have been a staple in British households for decades. The dish arguably gained popularity in the 1950s when processed versions were introduced, making it easier for families to enjoy this tasty treat at home. Our version, made with fresh halibut, takes the beloved dish to new heights by utilizing quality ingredients to deliver a truly memorable meal. The combination of spices melds beautifully with the fish, creating a comforting and satisfying dish that evokes nostalgia for many. Whether you grew up eating fish fingers as a child or are a newcomer to this delightful dish, its appeal is universal: it’s easy, flavorful, and suitable for all ages.

Ingredient Breakdown

To craft the perfect Crispy Fish Fingers, we need a selection of fresh ingredients. Here’s what you’ll need:

1 cup all-purpose flour + 3 tbsp: This forms the base of the dry coating for the fish, providing structure and crispiness.
1 tsp sea salt: Essential for seasoning the flour and enhancing all the other flavors in the dish.
1/2 tsp black pepper: Adds a subtle warmth and enhances the overall flavor profile.

1 tsp garlic powder: Infuses a lovely garlicky essence into the coating.
1 tsp onion powder: Complements the garlic and adds depth to the flavors.
Zest of 1 lemon: Imparts a refreshing brightness that cuts through the richness.

6 halibut fillets (6-7 oz each): The star of our dish, halibut is a firm white fish that holds up well during frying.
1 tsp paprika: Provides a hint of smokiness and vibrant color to the coating.
1/2 tsp turmeric: Adds a warm, earthy flavor and beautiful golden color.

1/2 tsp cumin: Introduces a slightly nutty and spicy flavor that elevates the overall taste.
1/4 cup corn starch: Creates a lighter, crunchier texture when frying.
1 tsp baking soda: Helps the batter to be fluffier and crispier when cooked.

1 cup water: Used to create the batter’s desired consistency.
2 tbsp white vinegar: Adds a tangy flavor that balances out the richness.

For the tartar sauce, you’ll need:

1/2 cup mayonnaise: Forms the creamy base for the sauce.
1 tbsp fresh lemon juice: Brightens up the sauce with acidity.
1 tsp sugar: Balances the tartness of the vinegar and lemon.

1 tbsp capers: Impart a briny flavor that complements the fish beautifully.
1 tbsp chopped pickled cucumber: Adds texture and a punch of tanginess.
1 tbsp chopped onions: Introduces a flavorful crunch.

Using high-quality, fresh ingredients will elevate your fish fingers, ensuring maximum flavor and texture. For dietary restrictions, consider gluten-free flour or a vegan mayonnaise for the tartar sauce.

Step-by-Step Instructions

Now that we have our ingredients ready, let’s walk through the steps of making Crispy Fish Fingers:

Prepare the Fish: Start by patting dry the 6 halibut fillets (6-7 oz each) with paper towels. This helps achieve a crispier coating. Slice the fillets into finger-sized strips.

Mix the Dry Ingredients: On one plate, combine 1 cup all-purpose flour + 3 tbsp, 1 tsp sea salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and the zest of 1 lemon. This mixture creates the initial coating for your fish strips. Coat each piece of fish thoroughly in this mix, shaking off any excess flour.
Prepare the Batter: On another plate, whisk together 1 cup all-purpose flour, 1/4 cup corn starch, 1 tsp baking soda, 1 tsp paprika, 1/2 tsp turmeric, 1/2 tsp cumin, 1 cup water, and 2 tbsp white vinegar until smooth. You want a batter that’s thick but can coat the fish. Adjust the water accordingly.
Coat the Fish Again: Dip each fish strip into the batter until fully coated, then return it to the dry flour mixture from step two. Make sure the fish fingers are well-derived in both coatings for maximum crunch.

Fry the Fish Fingers: Heat enough oil in a deep pan for frying. Once the oil is hot (about 350°F), carefully add the battered fish strips in small batches to avoid overcrowding. Fry until golden brown, approximately 3-4 minutes per side. Use a slotted spoon to drain them on paper towels after frying. This step helps keep the fish crispy.
Make the Tartar Sauce: While the fish is frying, combine 1/2 cup mayonnaise, 1 tbsp fresh lemon juice, 1 tsp sugar, 1 tbsp capers, 1 tbsp chopped pickled cucumber, and 1 tbsp chopped onions in a bowl. Mix well to create a smooth consistency. Adjust flavors to taste.
Serve: Arrange your crispy fish fingers with golden brown French fries and homemade tartar sauce. Optionally, garnish with lemon wedges for an extra zesty kick!

Variations and Customizations

The beauty of Crispy Fish Fingers lies in their versatility. Here are some ways you can customize the dish to fit your taste or dietary needs:

Different Fish: While halibut works beautifully, feel free to try other firm white fishes like cod, haddock, or even tilapia.
Spice It Up: For those who enjoy a little heat, add a pinch of cayenne pepper or hot sauce to the batter for spicy fish fingers.

Panko Breadcrumbs: For an even crunchier texture, consider using panko breadcrumbs instead of all-purpose flour in the second coating.
Plant-Based Alternative: Try using plant-based fish alternatives for a vegan version of this recipe.
Other Dipping Sauces: While tartar sauce is classic, feel free to explore other dipping options like aioli, chimichurri, or even a spicy mayo.

Serving Suggestions

Crispy Fish Fingers are not only delicious but also very visually appealing, making them perfect for a variety of occasions. Here are some serving suggestions:

Garnishes: Serve with fresh lemon wedges, parsley, or dill on the side for an eye-catching presentation.
Side Dishes: Complement the fish fingers with French fries, coleslaw, or a fresh green salad for a complete meal.

Beverage Pairings: Consider pairing the dish with a light white wine, such as Sauvignon Blanc, or refreshing beverages like iced tea or homemade lemonade.
Occasions: These fish fingers are perfect for family dinners, casual gatherings, or even kids’ birthday parties, satisfying both young and adult palates alike.

Tips for Success

To ensure your Crispy Fish Fingers turn out perfectly, consider the following tips:

Temperature Control: Ensure the oil temperature is maintained. If it’s too low, the fish will absorb excess oil, and if it’s too high, it can burn quickly.
Don’t Overcrowd the Pan: Cooking the fish in batches allows for even frying and ensures that the temperature remains consistent.
Leftovers: Store any leftover fish fingers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven at 350°F until heated through to maintain crispiness.

Freezing Options: To freeze, ensure the fish fingers are fully cooled and then store them in a freezer-safe bag for up to 3 months. For re-heating, bake directly from frozen until crispy.

FAQs

Here are some frequently asked questions regarding Crispy Fish Fingers:

Can I use frozen halibut? Yes, you can use frozen halibut fillets. Just ensure they are fully thawed and dried before breading and frying.

What can I substitute for all-purpose flour? You may use gluten-free flour or almond flour as a substitute; however, the texture may vary slightly.
Is it possible to bake the fish fingers instead of frying? Yes! Preheat your oven to 400°F, place the coated fish fingers on a baking tray, and bake for about 15-20 minutes, flipping halfway through.
How do I know when the fish is done frying? The fish will be golden brown and should flake easily with a fork when done.

Can I make the tartar sauce in advance? Absolutely! You can prepare the tartar sauce a day in advance and refrigerate it until you’re ready to serve.

Conclusion

In conclusion, Crispy Fish Fingers offer a delightful way to enjoy seafood, capturing the essence of comfort food while being easy to prepare. With fresh halibut and a flavorful batter, this dish is perfect for any occasion. The detailed instructions, variations, and tips provided will ensure your cooking experience is enjoyable and successful. We encourage you to try this recipe and share your experiences, whether it’s through comments or your social media platforms. Bring a taste of the sea into your home today!

Crispy Fish Fingers

Author: Alyssa

Print Recipe

Description

Enjoy homemade crispy fish fingers made with fresh halibut, seasoned to perfection, and paired with tartar sauce—a delightful meal for any occasion.

Ingredients

Scale

1 cup all-purpose flour + 3 tbsp: This forms the base of the dry coating for the fish, providing structure and crispiness.
1 tsp sea salt: Essential for seasoning the flour and enhancing all the other flavors in the dish.

1/2 tsp black pepper: Adds a subtle warmth and enhances the overall flavor profile.
1 tsp garlic powder: Infuses a lovely garlicky essence into the coating.
1 tsp onion powder: Complements the garlic and adds depth to the flavors.

Zest of 1 lemon: Imparts a refreshing brightness that cuts through the richness.
6 halibut fillets (6–7 oz each): The star of our dish, halibut is a firm white fish that holds up well during frying.
1 tsp paprika: Provides a hint of smokiness and vibrant color to the coating.

1/2 tsp turmeric: Adds a warm, earthy flavor and beautiful golden color.
1/2 tsp cumin: Introduces a slightly nutty and spicy flavor that elevates the overall taste.
1/4 cup corn starch: Creates a lighter, crunchier texture when frying.

1 tsp baking soda: Helps the batter to be fluffier and crispier when cooked.
1 cup water: Used to create the batter’s desired consistency.
2 tbsp white vinegar: Adds a tangy flavor that balances out the richness.

For the tartar sauce, you’ll need:

1/2 cup mayonnaise: Forms the creamy base for the sauce.
1 tbsp fresh lemon juice: Brightens up the sauce with acidity.

1 tsp sugar: Balances the tartness of the vinegar and lemon.
1 tbsp capers: Impart a briny flavor that complements the fish beautifully.
1 tbsp chopped pickled cucumber: Adds texture and a punch of tanginess.

1 tbsp chopped onions: Introduces a flavorful crunch.

Instructions

Prepare the Fish: Start by patting dry the 6 halibut fillets (6-7 oz each) with paper towels. This helps achieve a crispier coating. Slice the fillets into finger-sized strips.
Mix the Dry Ingredients: On one plate, combine 1 cup all-purpose flour + 3 tbsp, 1 tsp sea salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and the zest of 1 lemon. This mixture creates the initial coating for your fish strips. Coat each piece of fish thoroughly in this mix, shaking off any excess flour.

Prepare the Batter: On another plate, whisk together 1 cup all-purpose flour, 1/4 cup corn starch, 1 tsp baking soda, 1 tsp paprika, 1/2 tsp turmeric, 1/2 tsp cumin, 1 cup water, and 2 tbsp white vinegar until smooth. You want a batter that’s thick but can coat the fish. Adjust the water accordingly.
Coat the Fish Again: Dip each fish strip into the batter until fully coated, then return it to the dry flour mixture from step two. Make sure the fish fingers are well-derived in both coatings for maximum crunch.
Fry the Fish Fingers: Heat enough oil in a deep pan for frying. Once the oil is hot (about 350°F), carefully add the battered fish strips in small batches to avoid overcrowding. Fry until golden brown, approximately 3-4 minutes per side. Use a slotted spoon to drain them on paper towels after frying. This step helps keep the fish crispy.

Make the Tartar Sauce: While the fish is frying, combine 1/2 cup mayonnaise, 1 tbsp fresh lemon juice, 1 tsp sugar, 1 tbsp capers, 1 tbsp chopped pickled cucumber, and 1 tbsp chopped onions in a bowl. Mix well to create a smooth consistency. Adjust flavors to taste.
Serve: Arrange your crispy fish fingers with golden brown French fries and homemade tartar sauce. Optionally, garnish with lemon wedges for an extra zesty kick!