Homemade fish fingers in panko breadcrumbs

Name: Homemade fish fingers
Prep time: 25 min
Cook time: 15 min
Ingredients: 200 g Cod fillets; 150 ml Sunflower oil (Or vegetable oil); 50 g Plain flour (For dredging); 100 g Panko breadrumbs; 1 Egg (Beaten); 2 Large parsnips (Peeled and very finely sliced); 100 ml Sunflower oil (Or vegetable oil); 1 pinch Salt; 70 g Mayonnaise; 2 tsp Lemon juice (Freshly squeezed); 10 g Cornichons (Chopped); 2 tsp Capers (Chopped); 5 g Fresh dill (Finely chopped)

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Served with parsnip crisps, and homemade tartare sauce

There’s something about fish fingers that brings back childhood memories of simple, comforting meals that were easy to make and enjoyed by the whole family. But who said that these delicious treats have to be reserved just for kids? With a few simple ingredients and a little creativity, you can make your own delicious, homemade fish fingers in panko breadcrumbs. They’re simple, fun, and sure to please everyone!

Cod is the perfect fish for fish fingers

First, let’s talk about the star of the show: the cod. Cod is a mild-flavoured, flaky white fish that’s perfect for fish fingers. When selecting your fish, look for fillets that are firm, fresh, and sustainably sourced. The fish will be coated in panko breadcrumbs, so you want to ensure that it is not too thin, or too thick.

For the breadcrumbs, I recommend using panko breadcrumbs, which are a Japanese-style breadcrumb. Panko breadcrumbs are lighter and have a crispier finish than traditional breadcrumbs. You can find them at most supermarkets and grocery stores. You’ll also find them in any good oriental food shops. Don’t worry if you can’t find them, though – you can always make your own, by toasting slices of bread and then crushing them into fine crumbs.

Homemade fish fingers are easy to make

To make the fish fingers, start by cutting your cod fillets into strips, about 2.5 cm (1 inch) wide. Coat them in sifted flour, shaking off any excess. Dip each strip into beaten egg, and then liberally coat them in the panko breadcrumbs, pressing the breadcrumbs onto the fish to ensure that they stay stuck.

You can deep fry them, but I find it’s best to shallow fry and simply turn them during cooking. You’ll need enough cooking oil to cover about half the depth of the fish fingers.

Heat a large frying pan over a medium-high heat, and add sunflower, vegetable, or groundnut oil. Once the oil is hot (test by adding a small amount of panko), add the fish fingers and cook for around 3 minutes on each side, until the breadcrumbs are golden brown and the fish is cooked through. Remove the fish fingers from the pan and place them on a paper towel-lined plate to drain any excess oil. You may need to cook your fish fingers in batches to avoid overcrowding the pan. So for best results, warm your oven. Simply pop the cooked fish fingers on a plate in the oven to keep them warm, while you finish of the rest of the dish. When you’re ready to serve, garnish with fresh dill, and serve with wedges of lemon.

Parsnip crisps – a great alternative to chips

Now, let’s talk about the sides. For many people, fish fingers bring back memories of them being served with boring oven chips, or perhaps mashed potato. When I was growing up they were nearly always served with smash, and boiled peas. Not very inspiring! So, let’s make our homemade fish fingers dish a little more elegant, and sophisticated! For a crunchy, flavourful, and slightly healthier alternative to chips (great as they are) I suggest making parsnip crisps. They’re super easy, and really tasty.

First, peel a couple of large parsnips, top and tail them, and then cut them in half. Next, using a mandolin – or even, a potato peeler (that’s what I do) – slice them very finely lengthwise, so you end up with a mass of really thin, parsnip strips.

In a large frying pan, heat fresh oil (I don’t recommend using the same oil as you used to cook the fish fingers) over a medium high heat. In batches, fry the parsnip strips until they turn golden brown. They won’t need long – around 30 seconds to a minute. Fish them out as they cook, using a slotted spoon, or tongs, and place them onto a paper towel-lined plate to drain. When they’re all cooked, transfer to a warmed bowl, and season with sea salt. The result is sweet, crispy delights that will melt in your mouth!

Homemade tartare sauce – the perfect accompaniment

Finally, no fish fingers are complete without a delicious tartare sauce. While you can certainly use shop-bought tartare sauce, making your own is easy and tastes so much better. Mix together mayonnaise, chopped cornichons, capers, lemon juice, and finely-chopped fresh dill for a tangy, creamy sauce that complements the fish perfectly.

Fish fingers are a classic family favourite that are both fun and easy to make. With a few simple ingredients, you can make your own homemade cod fish fingers, coated in delightfully crispy panko breadcrumbs. They’re perfect for any occasion. Serve them with a side salad, parsnip crisps and a homemade tartare sauce for a meal that will transport you back to childhood, but without reminding you of school dinners!