Description
These Homemade Salmon Fish Fingers are crispy on the outside and tender on the inside, made with fresh salmon fillets coated in a flavorful mixture of Parmesan, breadcrumbs, and spices. Perfectly cooked either baked or fried, they make a delightful and healthy twist on a classic comfort food favorite, ideal for family dinners or quick snacks.
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
Instructions
- Prepare to cook: Preheat your oven to 400°F (200°C) if you choose to bake, or heat a non-stick skillet over medium heat for frying. This ensures the right temperature for even cooking.
- Cut the salmon: Slice the salmon fillets into finger-sized pieces, approximately 2 to 3 inches long, perfect for hand-held bites.
- Prepare coating stations: Set up three shallow bowls: one with flour, one with beaten eggs, and one with a breadcrumb mixture combined with Parmesan cheese, chopped parsley, garlic powder, paprika, salt, and pepper.
- Coat the salmon fingers: Dredge each salmon piece first in flour, shaking off the excess, then dip into the beaten eggs, and finally roll in the breadcrumb mixture ensuring a thorough coating on all sides.
- Cook by baking (optional): Arrange the coated fish fingers on a baking sheet lined with parchment paper. Lightly drizzle with olive oil and bake for 12 to 15 minutes until golden and fully cooked through.
- Cook by frying (optional): Heat about 2 tablespoons of oil in the skillet over medium heat. Fry the salmon fingers for 2 to 3 minutes on each side until they develop a crispy golden crust and are cooked inside. Drain on paper towels to remove excess oil.
- Serve: Enjoy the salmon fish fingers hot with tartar sauce, fresh lemon wedges, or your favorite dipping sauce for a delicious meal or snack.
Notes
- For extra crunch, panko breadcrumbs are highly recommended.
- You can freeze uncooked, coated fish fingers for later use; freeze individually on a tray before storing together.
- Adjust seasoning to taste, especially salt and pepper, depending on your preference.
- To ensure even cooking, avoid overcrowding the pan when frying.
- Baking offers a healthier alternative to frying and still yields crispy fish fingers.
