Description
These homemade salmon fish fingers are a delicious and healthier alternative to traditional fried fish sticks, featuring tender salmon coated with a crispy Parmesan and breadcrumb crust. Perfectly seasoned and easy to prepare either by baking or frying, they make a great meal for lunch or dinner that the whole family will love.
Ingredients
Scale
Salmon Fish Fingers
- 2 salmon fillets (about 300g), skinless and boneless
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 1/2 cup grated Parmesan cheese
- 1/4 cup flour (for dredging)
- 2 large eggs, beaten
- 1 tbsp fresh parsley, chopped
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper, to taste
- Olive oil or vegetable oil, for frying or drizzling
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) if you plan to bake the fish fingers. Alternatively, if frying, heat a non-stick skillet over medium heat.
- Cut the Salmon: Slice the skinless, boneless salmon fillets into finger-sized pieces, approximately 2-3 inches long, perfect for dipping and eating.
- Set Up Coating Stations: Prepare three shallow bowls: one with flour for dredging the salmon, a second with beaten eggs, and a third with a mixture of breadcrumbs, grated Parmesan cheese, chopped parsley, garlic powder, paprika, salt, and pepper.
- Coat the Fish: Dredge each salmon piece first in the flour, shaking off any excess. Next, dip it into the beaten eggs, and finally roll it thoroughly in the breadcrumb and Parmesan mixture to ensure a full coating.
- Bake Option: Place the coated salmon fingers on a baking sheet lined with parchment paper. Drizzle lightly with olive oil to promote browning. Bake in the preheated oven for 12-15 minutes until golden and cooked through.
- Fry Option: Heat about 2 tablespoons of olive or vegetable oil in the skillet over medium heat. Fry the coated salmon fingers for 2-3 minutes on each side until they develop a golden-brown crust and are cooked fully. Remove and drain on paper towels.
- Serve: Serve the hot salmon fish fingers with tartar sauce, lemon wedges, or your favorite dipping sauce for a tasty meal.
Notes
- Panko breadcrumbs create a crunchier texture compared to regular breadcrumbs.
- For extra flavor, add a squeeze of fresh lemon juice over the fish fingers before serving.
- If baking, placing the fish fingers on a wire rack over the baking sheet can help them become crispier.
- You can substitute Parmesan with a grated hard cheese of your preference if desired.
- Make sure the salmon pieces are evenly sized for uniform cooking.
- Use fresh parsley for vibrant flavor but dried parsley can be used in a pinch.
