Homemade Fish Fingers

⏱ 32 min · 🍽️ 4 Servings · 🧂 9 Ingredients

Ingredients

  • 600 g pollock fillet (thick, boneless)
  • 1 tbsp lemon juice
  • 1 tsp salt
  • pepper to taste
  • 60 g plain flour
  • 2 piece eggs (medium)
  • 150 g breadcrumbs
  • 5 tbsp rapeseed oil
  • 1 piece lemon

Instructions

  1. Pat the pollock fillet dry, lay it on a plate and put it into the freezer briefly so that it can be cut cleanly.
  2. Cut the part-frozen fillet into fingers about 2 cm wide and 8 cm long. Drizzle the fingers with the lemon juice and season them with salt and pepper.
  3. Put the plain flour, the beaten eggs and the breadcrumbs onto three flat plates. Turn the fingers one after another in the flour, draw them through the egg and press them firmly all over into the breadcrumbs.
  4. Heat the rapeseed oil in a large pan over a medium heat and fry the fingers in batches for about three minutes on each side until golden brown and the flesh inside is white and opaque and comes apart in flakes.
  5. Let the fish fingers drain briefly on kitchen paper and serve them with wedges of the lemon.
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Homemade Fish Fingers – Recipe and image AI-created, editorially reviewed
📖 Culinse

🤖 Recipe and image AI-created, editorially reviewed · About our AI transparency

deutschlandbremenhauptgerichtklassiker

Homemade Fish Fingers

A German classic from Bremen: most of Germany's fish fingers are made in Bremerhaven, the fishing city at the mouth of the Weser. Made at home, they are cut from thick pieces of pollock fillet, coated in egg and breadcrumbs and fried golden brown in the pan. Inside, the fish stays juicy and light.

⏱

Cook time

32 min

🍽️

Servings

4

🧂

Ingredients

9

View Original ↗

Nutrition

per serving

445 kcal

Calories

36 g

Protein

16 g

Fat

38 g

Carbs

Ingredients

For 4 servings

Estimated cost~€1.55 · ~€0.40/serving
  • 🛒

Instructions

  1. 1

    Pat the pollock fillet dry, lay it on a plate and put it into the freezer briefly so that it can be cut cleanly.

  2. 2

    Cut the part-frozen fillet into fingers about 2 cm wide and 8 cm long. Drizzle the fingers with the lemon juice and season them with salt and pepper.

  3. 3

    Put the plain flour, the beaten eggs and the breadcrumbs onto three flat plates. Turn the fingers one after another in the flour, draw them through the egg and press them firmly all over into the breadcrumbs.

  4. 4

    Heat the rapeseed oil in a large pan over a medium heat and fry the fingers in batches for about three minutes on each side until golden brown and the flesh inside is white and opaque and comes apart in flakes.

  5. 5

    Let the fish fingers drain briefly on kitchen paper and serve them with wedges of the lemon.

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