Fish Fingers

Fish Fingers

Fish fingers or fish sticks are long thin pieces of fresh or processed fish that has been breaded or battered. Fishes commonly used are cod, haddock, Pollock or any white flesh fish. Preparing this can be either though baking, grilling, or frying.


Creation of this dish was not documented but it was first referenced in a recipe from a British popular magazine during the 1900’s. Then on 1953 commercialization of this food item began when the American company Gorton-Pew Fisheries introduced ready-to-cook fish finger called Gorton’s Fish Sticks. Now it is very popular and easily available in supermarkets in America, Canada, United Kingdom, New Zealand and Australia.

Today we will be making a homemade version made from fresh cod fillets, though I leave it up to you what type of fish you choose, one thing for sure whatever your choice is it will still be better than those that are frozen processed and boxed.

Fish Fingers
 
Prep time
Cook time
Total time
 
Ingredients
  • 500 g cod fillet, sliced into long finger sizes
  • 1⅓ cup flour
  • 1 cup cornstarch
  • 2 tsp baking powder
  • egg whites from 2 large eggs
  • 275 ml ice-cold sparkling water
  • freshly ground black pepper
  • salt
  • oil, for deep frying
Instructions
  1. Pat dry cod fillets with paper towels then place them in a dry flat surface, season with salt and freshly ground black pepper.
  2. Lightly coat fish with the ⅓ cup of flour, this helps to absorb any excess liquid.
  3. In a bowl beat egg whites until fluffy but not stiff.
  4. In a bowl sift together the remaining flour, cornstarch, baking powder, salt and freshly ground black pepper.
  5. Add the ice-cold sparkling water and mix, do not mix it well it should be still lumpy.
  6. Add the egg whites by lightly mixing it together.
  7. Dip each slice of fish into the batter then deep fry in a 200C pre heated deep fryer in small batches for 4-5 minutes.
  8. Serve while hot with tartare, sweet chilli or ketchup.

 

Fish Fingers Wide


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7 Responses

  1. When I think of fish fingers, I think of supermarket frozen horrible things that my mother would occasionally make if my father was going to be late. The kids would eat fish sticks early. If they’d been like this I would have looked forward to those nights!

  2. Tessa says:

    It’s been years since I’ve tasted a fish stick. I completely agree that fresh made is better than the frozen fish out of a box,

  3. This is definitely a good finger food on May 2nd. Nice lighting my friend. 🙂

  4. A much better option – Raymund!

  5. Dear Raymund,

    I love fish fingers but have recently discovered frozen hoki fillets from your neck of the woods sold in Aldi supermarkets. The label says wild caught and sustainable too so they have replaced my fish fingers. Some hake sold by Costco comes from Namibia but I figured NZ should be safer.

  6. Haven’t had me a fish finger since I was little. Pretty sure my tastebuds would be happy with me eating a homemade fish finger, I only ever had those predone ones, not even sure there was actual fish in them. LOL!

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