What’s your favourite finger food? If I were to name one, it would be fish fingers (or fish sticks). Who doesn’t love fish fingers? Not even a picky eater.
Trust me! Making your own fish fingers from scratch is very easy and they taste absolutely delicious too. Besides, you have full control in the selection of the type of fish and seasoning. If you have 30 minutes or so to spare for cooking, then this recipe is something you shouldn’t miss. Undeniably, the classic deep-frying version offers the ultimate crispiness that neither the baking nor pan-frying versions can replace. But for my family’s overall wellness, I’m pretty satisfied with my baked/pan-fried version.
I have a little confession to make here. This is one recipe that I had silently kept for the longest time (Yes, there is still a long list of other recipes as well. I blame my lazy bones for this procrastination.). Whenever I baked these fish fingers, they ended up pleasing my stomach first and made me quickly forget to share with you in my blog. Hmm! That’s so selfish of me. So, if you have tried it and liked it, I hope you would share it with others and don’t be like me.
These fish fingers, when served warm, are extremely irresistible – crunchy and crispy on the outside and soft on the inside. They are so good that waiting for them to cool down is kind of mental torture. That’s the favourite comment my hubby loves to give before gobbling down his share (and more).
These fish fingers are perfect for the entire family. They can be eaten just about anytime and anywhere you like. For a healthy version of fast food experience, you can serve them with oven-baked potatoes wedges, peas or mixed vegetables, and don’t forget to go with some delicious dips like mayonnaise, tartar sauce, ketchup of chili sauce. Bon appetit!
A word of caution! We know that fish is a great source of lean protein but it also contains traces of mercury with varied degree. So, pregnant women, nursing mothers and young children (under 6) must be very careful about the amount and types of fish they eat. There are four types of fish with high level of mercury that this group should not eat: sharks, swordfish, tilefish and King mackerel. For more reading references, please go through the following suggested links:
It’s good to serve your toddlers with a variety of fish with low mercury contents two to three times a week, with quantity ranging from one to three ounces of fish per serving depending on your child’s age. For more info, please go to this LINK. Remember, if you are uncertain of the mercury content in any type of fish you plan to introduce to your toddlers, please consult your pediatrician beforehand. Better be safe than late!
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