Crispy Cod Fingers are a fantastic budget family meal with a crunchy slaw and sweet potato wedges. This easy, crowd pleasing recipe is low-fat and full of fresh flavor.
The term “fish finger” is first referenced in a recipe given in a popular British magazine in 1900,[1] and the dish is often considered symbolic of the United Kingdom.
The food restrictions during and after WWII expanded the consumption of fish fingers, but companies struggled to maintain decent quality. The commercialization of fish fingers may be traced to 1953 when the American company Gorton-Pew Fisheries, now known as Gorton’s, was the first company to introduce a frozen ready-to-cook fish finger; the product, named Gorton’s Fish Sticks, won the Parents magazine Seal of Approval in 1956. The developer of those fish sticks was Aaron L. Brody.
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Crispy Cod Fingers
Ingredients
- 1 lb skinless cod fillets
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 large egg
- 1/2 cup corn starch
- 1/4 tsp dried dill
- 1/8 tsp cayenne pepper option if you like hot
- 1/4 tsp paprika
- vegetable oil
Instructions
- Rinse the cod, pat it dry, and slice it into strips about 1 inch thick.
- Mix the flour with the salt and pepper on a dish.
- Whisk the egg with 2 TBSP water in a bowl.
- Mix together the cornstarch, dill, cayenne, and paprika on another dish.
- Dredge the fish, one piece at a time in the flour, then dip in the egg, then coat completely with the cornstarch.
- Pour about 1/2 inch of oil into a large skillet. Heat over medium high until hot. If you gently drop a little cornstarch in the skillet and it sizzles, it's hot enough.
- Very carefully add the fish fingers to the skillet, try not to let them touch each other. Allow to cook, about 2 minutes, until they start to brown. If the oil sputters, turn the heat down just a little.
- Gently roll the fish fingers over and cook on the other side, about 2 minutes. Remove to paper towels, sprinkle with salt, and allow to drain.
- Serve with Thousand Island dressing, Malt Vinegar or tartar sauce for dipping, and/or fresh lemon wedges to squeeze over the top of the fish.
