Prep 15 mins
Cook 15 mins
I received this recipe from a restaurant called " The Antlers " in So Michigan. This is a great recipe, can be prepared early in the day, then pan fried at meal time. (This is one of Matthews favorite dishes, actually anything that's fish.)
- 1 1⁄2 lbs cod fish fillets
- 1⁄4 teaspoon onion salt (I use onion powder) or 1⁄4 teaspoon garlic salt
- 1⁄4 teaspoon celery salt
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon curry powder, I don't use it (optional)
- 2 teaspoons water
- 1 large egg, whole
- 1⁄2 cup flour
- 1 cup fine dry breadcrumb
- Making sure there is no skin or bones in the fillets, cut them into fingers about 3 x 1/2 x1/2 inches.
- Mix the onion powder, paprika,and celery salt with the water and mix well. Add the egg and beat in well.
- Shake the prepared cod in the flour (a baggie does this well with little mess).
- The place each of the fingers one at a time into the egg, then into the bread crumbs.
- Place these onto a baking sheet to set until all prepared.
- At this point also they can be lightly covered and placed in the fridge, for a firmer crispier coating, also if doing a before hand preparation, for a few hours.
- In a shallow frypan, place about an inch or two canola oil, and get hot about 375°F.
- Shallow fry you fish fingers for about 2 to 3 minutes on each side, do not overcook.
- These are really good as a finger food with fries, and tartar sauce and lemon, or with salad and fries as a meal.