Chicken Fried Fish Fingers
Elevate your seafood game with these irresistible Chicken Fried Fish Fingers, a delightful twist on classic fried fare. Combining the bold, seasoned coating of Southern fried chicken with tender white fish fillets like cod or haddock, this recipe delivers juicy, golden-brown perfection in every bite. The secret lies in the flavorful blend of spices—paprika, garlic powder, and a hint of cayenne—that’s perfectly balanced with a buttermilk batter for a crispy yet light finish. Ready in just 30 minutes, these fish fingers are pan-fried to crunchy perfection and pair beautifully with your favorite dips, from zesty tartar sauce to spicy mayo. Perfect for family dinners, game-day snacks, or casual entertaining, these homemade fish fingers bring the ultimate comfort-food experience to your table.
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Ingredients
- 500 grams White fish fillets (e.g., cod, haddock, or tilapia)
- 120 grams All-purpose flour
- 30 grams Cornstarch
- 240 milliliters Buttermilk
- 1 Large egg
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoons Cayenne pepper
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 500 milliliters Vegetable oil (for frying)
Directions
Step 1
Cut the fish fillets into finger-sized strips, approximately 1 inch wide and 3-4 inches long. Pat them dry with paper towels and set aside.
Step 2
In a mixing bowl, whisk together the buttermilk and egg until smooth. Set aside.
Step 3
In another mixing bowl, combine the flour, cornstarch, garlic powder, onion powder, cayenne pepper, paprika, salt, and black pepper. Stir well to evenly distribute the spices.
Step 4
Dip a piece of fish into the buttermilk mixture, ensuring it is fully coated, then transfer it to the flour mixture. Coat it evenly in the flour mixture, pressing gently to ensure the coating adheres. Shake off any excess flour and place the coated fish finger on a plate. Repeat with the remaining fish pieces.
Step 5
In a large, deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F). Test the oil by dropping a small piece of batter into it; if it sizzles and floats, the oil is ready.
Step 6
Carefully place the fish fingers into the hot oil, working in batches to avoid overcrowding the pan. Fry each batch for 3-5 minutes, turning occasionally, until golden brown and cooked through.
Step 7
Using a slotted spoon, transfer the fried fish fingers to a plate lined with paper towels to drain excess oil.
Step 8
Serve immediately with your favorite dipping sauce, such as tartar sauce, ketchup, or a spicy mayo, and enjoy!
Nutrition Facts
| Serving size | (1463.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5541.4 |
| Total Fat 519.5g | 0% |
| Saturated Fat 79.0g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 463.2mg | 0% |
| Sodium 3001.8mg | 0% |
| Total Carbohydrate 138.1g | 0% |
| Dietary Fiber 5.5g | 0% |
| Total Sugars 13.1g | |
| Protein 128.0g | 0% |
| Vitamin D 1169.7IU | 0% |
| Calcium 455.5mg | 0% |
| Iron 9.2mg | 0% |
| Potassium 2169.5mg | 0% |
Source of Calories