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Crispy Fish Fingers Recipe
Alyssa

Crispy Fish Fingers

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

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.
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.

Method
 

  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. 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. 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. 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. 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. 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. 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!