Most children have the foods they will eat day in and day out, without fail. For me, it was fish fingers. I absolutely LOVED fish fingers as a child. My mom would bake the frozen fingers until crisp and golden and then serve it with her most famous dipping sauce. Little did I know it wasn’t “her” sauce at all and that she mixed together ketchup, mayonnaise and some Worcestershire sauce. But I thought it was the most spectacular dish in the world. Fast forward a few years, and my love of fish hasn’t gone anywhere but it’s been ages since I’ve had the processed variety. This version though, is a new favorite of mine. Not only does it taste infinitely better than the fish fingers of my childhood, it’s also such an easy recipe to make. I used a whole cob to make these fish fingers but you could easily just use a fillet and slice it into fingers. The fish then goes through a standard dredge process of flour, egg and crumbs. I used plain crackers (Saltines or Cream Crackers work well) to crumb the fish in before it goes into hot oil. Once fried, the fish was beautifully golden and insanely crunchy. As someone who loves crunch, I was very happy. The grown-up fish fingers were served with cheat’s lemon aioli. Good quality store-bought mayo mixed with a good squeeze of fresh lemon juice and a small crushed garlic cloves. These grown-up fish fingers are a total hit but be warned: they are totally addictive. And nobody’s going to judge you if you make a fish finger sandwich out of these bad boys. Nobody at all.
Have you tried this recipe? Comment and rate below.
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