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Crispy Fish Fingers

Preview of Crispy Fish Fingers

Ingredients

  • 1 cupall-purpose flour + 3 tbsp: This forms the base of the dry coating for the fish (providing structure and crispiness.)
  • 1 tspsea salt: Essential for seasoning the flour and enhancing all the other flavors in the dish.
  • 1/2 tspblack pepper: Adds a subtle warmth and enhances the overall flavor profile.
  • 1 tspgarlic powder: Infuses a lovely garlicky essence into the coating.
  • 1 tsponion powder: Complements the garlic and adds depth to the flavors.
  • —Zest of 1 lemon: Imparts a refreshing brightness that cuts through the richness.
  • 6halibut fillets (6-7 oz each: The star of our dish, halibut is a firm white fish that holds up well during frying.)
  • 1 tsppaprika: Provides a hint of smokiness and vibrant color to the coating.
  • 1/2 tspturmeric: Adds a warm (earthy flavor and beautiful golden color.)
  • 1/2 tspcumin: Introduces a slightly nutty and spicy flavor that elevates the overall taste.
  • 1/4 cupcorn starch: Creates a lighter (crunchier texture when frying.)
  • 1 tspbaking soda: Helps the batter to be fluffier and crispier when cooked.
  • 1 cupwater: Used to create the batter's desired consistency.
  • 2 tbspwhite vinegar: Adds a tangy flavor that balances out the richness.
  • 1/2 cupmayonnaise: Forms the creamy base for the sauce.
  • 1 tbspfresh lemon juice: Brightens up the sauce with acidity.
  • 1 tspsugar: Balances the tartness of the vinegar and lemon.
  • 1 tbspcapers: Impart a briny flavor that complements the fish beautifully.
  • 1 tbspchopped pickled cucumber: Adds texture and a punch of tanginess.
  • 1 tbspchopped onions: Introduces a flavorful crunch.

Instructions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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.

  7. 7

    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!