Have you found anything more addictive than this, the finger licking goodness packed naturally with omega 3 ? Will you share your portion with anyone even if that person happens to be your better half ? Certainly not me, and whenever I bake these fish fingers it quickly get vanished, sometimes even I didn’t get the chance to taste one. Is it fair enough ?
But who am I to complain ? Few years back even I used to do the same thing , life comes full circle ! only saving point is that these are baked and not deep-fried. I know deep-fried snacks can not hold a candle to these baked fish fingers, but I assure you it will have enough surprise in its every bite.
There were times when we used to have big family get together at our homes, and my mom being a thorough diligent planner, starts planning everything beforehand, almost a week before, and there will aways be a fish starter, either this fish finger or fish fry. Fish fry not that you understand, ask any Bengali and they will tell you what is so divine about the fish fry. Batter fried, crusted with breadcrumbs, coated with spices and then served with Bengali mustard sauce called kasundi….mmmmm… This fish finger may be lacking in that oomph factor , but is seriously addictive even before you ever realise it, much to the annoy of the cook.
The basic recipe that my mom used to follow was overly simple, just add some salt and chilli powder to the fish slices, and add mustard powder in the home-made fresh bread crumbs, dipped them in an egg, coated the raw fish slices in breadcrumbs and then deep-fried in hot oil. Just like that ! And you wont need any fancy dip too, just dip the fish fingers in plain old tomato ketchup, and start munching them….chatting with mouthful….munching…talking… cycle goes on…and many at times it happened that after few minutes we both realised there is nothing left for the guest to serve !
Okay lets start from the beginning…..
Since I don’t have kasundi / Bengali mustard sauce here in US, so I thought of giving my mom’s recipe a twist to suit the baked version of it, herbed breadcrumbs brings the flavour, Alaskan Cod replace the Ganges betki , salt and chilli become salt and pepper, cheese makes a guest appearance and the egg remain un replaceable.
Simple and addictive that’s how I will describe these crispy fish fingers.
A secret tips to share – bake or fry them when no body is at home, you will have the luxury of munching them to your heart’s content, and yes will get enough time to photograph them at leisure too.
Recipe: Guilt free crispy fish fingers
Summary: These fish fingers are not deep fried but baked and you will love the surprise of herbs and cheese in every bite
- Fish (fillet of cod / bekti) : 6
- Mustard powder : 1 tsp
- Salt and pepper to taste
- Parmesan cheese powder : 2 tbsp
- Bread crumbs : 1 cup
- All purpose flour : 2 tsp
- Herbs (dried oregano & parsely) : 1/2 tsp each
- Egg (large) : 1 beaten
- Juice of one lemon
- Preheat the oven at 350 F.
- First slice the fish fillet evenly into finger – long strips.
- Rub the juice of lemon and salt-pepper on the fish strips.
- Tip the breadcrumbs on a wide plate, mix the flour and dried herbs along with mustard powder and parmesan cheese powder.
- Beat the egg in a shallow dish.
- Dip each strips of fish in beaten egg and then coated them nicely with herbed breadcrumbs.
- Repeat the procedure with every fish strips.
- Line the baking sheet with an aluminium foil.
- Place the coated fish strips on the foil with enough separation in between.
- Bake the fish fingers at 350 F for 20-25 minutes till golden brown.
- Serve the baked fish with tartar dip or you can enjoy them simply with tomato ketchup or mayo.
Preparation time: 15 minute(s)
Cooking time: 25 minute(s)
Diet tags: Low calorie
Number of yield: 18 fingers
Culinary tradition: English
Enjoy these crispy guilt free baked fish fingers while watching Sunday Superbowl event. Few more quick and easy appetizers that you can enjoy during Superbowl are here.
Have a great weekend ahead