Crispy Fish Fingers

Fish fingers have been a classic for dinner since the 1950s. Featuring Chef's Own^™ Pre-Dust, Chef's Own^™ Tempura Batter and Chef's Own^™ Golden Breadcrumbs. These crispy fingers will bring the new retro to your table.

Made with:

What You'll Need

Amount	Ingredients
1,5 kg	Fish Fillet (Cod/ Lou de Mer/ Turbot), cleaned & de boned
8 g	Lemon Thyme, chopped
10 g	Chives, chopped
10 g	Parsley, chopped
8 g	Salt
3 g	White pepper
100 g	Chef's Own™ Pre-Dust
250 g	Chef's Own™ Tempura Batter
650 ml	Water
200 g	Chef's Own ™ Golden Breadcrumbs

Preparation

1. Slice the cleaned fish fillet into 80 g fingers and season with salt and white pepper.

2. Dust the fish fingers with Chef's Own™ Pre-Dust. (Step 1)

3. Dissolve Chef's Own™ Tempura Batter in cold water. Allow batter to rest for 10 minutes, dip the fish fillets fingers one at a time into the batter.(Step 2)

4. Coat the fish fingers with Chef's Own ™ Golden Breadcrumbs (Step 3)

5. Deep fry the fish fillets at 160°C for 5-6 minutes.