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Crispy breaded fish fingers on a white plate with a pink dipping sauce
Yes I Can Cook

Crispy Fried Cod Fingers (Restaurant-Style)

Restaurant-style fried fish fingers: boneless fish (cod works perfectly) soaked in vinegar water, marinated in a spiced egg and flour batter, rolled in breadcrumbs and fried until crisp. Recipe by Yes I Can Cook.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating 20 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Soaking
  • water enough to cover the fish
  • 3 tbsp vinegar
  • 800 g boneless white fish, such as cod about 1 3/4 lb, cut into fingers
Marinade
  • salt to taste
  • 1 tsp red chili powder use mild chili or paprika for less heat
  • 1 tsp black pepper powder
  • 1 tsp crushed red chili or to taste
  • 2 pinches orange food color optional
  • 1 tbsp lemon juice
  • 2 tbsp vinegar
  • 3 tbsp all-purpose flour maida
  • 1 1/2 tbsp cornflour cornstarch
  • 2 eggs
Coating and frying
  • breadcrumbs as needed, about 2 cups
  • oil for frying

Equipment

  • 1 Frying pan Heavy-bottomed for even heat distribution
  • 1 Tongs For flipping the fish
  • 1 Paper towels For draining excess oil
  • 1 Mixing bowls For batter and dredging

Method
 

  1. Cut the fish into fingers about 1/2 inch (1.5 cm) thick. Put them in a bowl, cover with water, add 3 tbsp vinegar and soak for 5 minutes. Drain well and pat dry.
  2. Season the fish with the salt, red chili powder, black pepper, crushed red chili and the food color (if using). Add the lemon juice and 2 tbsp vinegar.
  3. Add the flour, cornflour and eggs, and mix with your hands until every piece is coated in a thick, smooth marinade.
  4. Cover and set aside for 15 to 20 minutes.
  5. Roll each piece in breadcrumbs, pressing so the crumbs stick all over. Lay the breaded fingers on a plate.
  6. Heat the oil in a wok or deep pan. Fry the fish fingers in batches over low to medium heat, turning them, until deep golden and crisp, about 5 to 6 minutes per batch.
  7. Lift them out with a slotted spoon, drain on paper towels and serve hot with your favorite dipping sauce.

Notes

Which fish? The video uses boneless white fish. Cod is a perfect fit: firm, mild and flaky. Haddock, pollock or tilapia also work.
Low to medium heat is the key: the crumb coating browns while the fish cooks through without burning.
The orange food color is only for the restaurant look. Leave it out if you prefer.