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How to Make Crunchy Fish Fingers & Golden Fries
1. Prepare the Golden Fries
- Preheat your oven to 425°F (220°C).
- Cut the potatoes into thin, even strips. For best results, try to keep them uniform in size so they cook evenly.
- Place the potato strips in a bowl and toss them with olive oil, garlic powder, paprika, salt, and pepper until they are evenly coated.
- Spread the fries in a single layer on a baking sheet lined with parchment paper, making sure they aren’t overcrowded (this helps them get crispy).
- Bake for about 25-30 minutes, flipping halfway through, until the fries are golden and crispy on the outside and tender on the inside. Keep an eye on them to ensure they don’t burn.
2. Prepare the Fish Fingers
- While the fries are baking, it’s time to make the fish fingers.
- Set up a breading station: in one shallow bowl, place the flour; in another bowl, beat the eggs; and in a third bowl, combine the breadcrumbs, garlic powder, onion powder, paprika, and a pinch of salt and pepper.
- Dip each fish strip first into the flour, coating it lightly, then into the beaten eggs, and finally into the breadcrumb mixture, pressing gently to ensure the breadcrumbs stick. Repeat with all the fish strips.
- Heat a few tablespoons of vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully place the fish fingers in the skillet. Fry them for about 3-4 minutes per side, or until golden brown and crispy. You may need to work in batches to avoid overcrowding the pan.
- Once cooked, transfer the fish fingers to a plate lined with paper towels to drain any excess oil.
3. Serve
- Once the fries are crispy and golden and the fish fingers are perfectly fried, it’s time to plate!
- Arrange the crispy fish fingers alongside the golden fries on a platter or individual plates. Serve with your favorite dipping sauces on the side—whether it’s classic tartar sauce, ketchup, or a tangy homemade aioli.
- Garnish with a wedge of lemon for a fresh, zesty squeeze on the fish and fries.
Tips for Perfect Crunchy Fish Fingers & Golden Fries
- Use Firm, White Fish: Choose a firm white fish like cod, haddock, or tilapia for the fish fingers. These fish hold up well to frying and have a mild flavor that pairs beautifully with the crispy coating.
- Double-Dip for Extra Crunch: For an even crunchier texture, double-dip your fish fingers. First coat them in flour, then eggs, then breadcrumbs. After the first layer of breadcrumbs, dip them back into the eggs and breadcrumbs for a thicker, extra-crunchy coating.
- Make It Spicy: If you like a little heat, add some cayenne pepper or chili powder to the breadcrumb mixture. A few dashes of hot sauce can also be added to the fish fingers for a spicy kick.
- Try Sweet Potato Fries: If you want to switch things up, swap regular fries for sweet potato fries. They add a nice sweetness to balance the savory fish fingers, and they’re just as easy to prepare.
- Bake Instead of Fry: If you’re looking for a healthier option, both the fish fingers and fries can be baked instead of fried. Simply place the breaded fish fingers on a greased baking sheet and bake at 400°F (200°C) for about 15-20 minutes, or until golden and crispy. For the fries, toss them in a bit of oil and bake at the same temperature until crispy.
