Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Curried Fish Fingers Recipe
    Lost? Site Map

    Curried Fish Fingers

    Curried Fish Fingers. Photo by Peter J

    1/1 Photo of Curried Fish Fingers

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    Jen T's Note:

    Fresh fish fingers with a delicate curry flavour. In NZ I like to use snapper but any firm white fish should be fine to use. A cheap meal if you catch your own fish :) this is another from my old trusty (1970's)Alison Holst cookbook.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut the fish fillets lengthwise into 3/4" (2cm) strips, then crosswise into fingers. Cut crosswise with the knife at an angle so the fingers taper at each end.
    2. 2
      Mix the seasoning with the water, then add the egg.
    3. 3
      Coat fingers with flour then egg mixture then breadcrumbs for a thick coating.
    4. 4
      For a thinner coater just dip in egg mixture and then breadcrumbs.
    5. 5
      Stand coated on a rack for 15-30 minutes if desired for the coating to firm.
    6. 6
      Cook the fingers in 1/4" (5mm) of oil in a hot pan for 2-3 mins, turning once, until the coating is golden brown.
    7. 7
      Drain and serve with wedges of lemon if desired.

    Ratings & Reviews:

    • on March 31, 2010

      55

      Wonderful! I was a bit sceptical there was enough curry powder but it was just a great hint that didn't overpower the fish. I used some Australian Monkfish and I think it's a great recipe for fish like that or Snapper as recommended that has a 'medium' amount of natural flavour. We enjoyed the full quantity as a main for two along with a salad and tartare for dipping.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 20, 2007

      55

      It works: in taste, texture and appearance (even with mistakes of using stale fish straight from fridge). No curry taste remains (for me) but adds a pleasing background 'note' (just like the Bass in a band) and the turmeric in the powder helps give a golden effect. I would now always add a dash to a fish batter. Panko breadcrumbs used for a crisp texture.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Curried Fish Fingers

    Serving Size: 1 (183 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 238.7
     
    Calories from Fat 39
    16%
    Total Fat 4.3 g
    6%
    Saturated Fat 1.0 g
    5%
    Cholesterol 136.6 mg
    45%
    Sodium 596.0 mg
    24%
    Total Carbohydrate 19.7 g
    6%
    Dietary Fiber 1.3 g
    5%
    Sugars 1.7 g
    7%
    Protein 28.1 g
    56%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites