Crunchy Coated Haddock Fingers
Crunchy Coated Haddock Finger
Crunchy Coated Haddock Fingers are not your mothers ‘fish ‘sticks.’ These delicious fish ‘fingers’ definitely don’t come out of a box! Serve crunchy-coated haddock fingers with tartar sauce. I’ve included a recipe for homemade tarter sauce, that is simple yet very tasty.
Panko Bread Crumbs
Crunchy-coated haddock fingers are made with panko bread crumbs. Many times in cooking a crispy, crunchy coating is a must. If you don’t want to make something deep fried and deal with a pot of hot oil, the answer is an easy one, use panko bread crumbs.
A Word About Panko
Japanese bread crumbs have a coarse texture that allows them to become crisp and have the same texture as deep-fried foods even if they’re baked or toasted. Panko crumbs can be used as a breading for shrimp, pork and chicken, as well as a topping for macaroni and cheese, gratins and an ingredient in stuffing for artichokes to stuffed clams.
Use Like Regular Bread Crumbs
Use panko bread crumbs as you would regular bread crumbs in all of your favorite recipes. Panko bread crumbs are lighter, flakier and will give you crispier coatings, crunchier toppings for casseroles and lighter meatloaf, crab cakes and meatballs. You won’t be able to resist these delicious homemade fish fingers. Light and flaky on the inside and crispy, crunchy on the outside. You’ll be happy to pick these up with your fingers!
Make A Fish-wich
For a quick and easy dinner option serve crunchy-coated haddock fingers as a sandwich…a fish-wich. To make a fish-wich, simply follow the recipe for crunchy-coated haddock fingers and bake according to recipe directions. Divide crunchy-coated haddock fingers between four buttered toasted rolls. Top crunchy-coated haddock fingers with homemade tartar sauce, (recipe follows) and mix one package classic coleslaw mix with your favorite slaw dressing. Top fish-wich with slaw and serve.
Crunchy Coated Haddock Fingers
- 3/4 cup flour
- 1 teaspoon smokey paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 eggs
- 2 pounds haddock fillets, cut into fingers
- 2 cups panko bread crumbs
- 1 stick butter, melted
- In a shallow bowl, combine flour, paprika, salt, pepper, onion powder and garlic powder.
- Place panko crumbs in another bowl.
- In a third bowl, beat eggs.
- Dip fish fingers in flour mixture, then the eggs, then coat with panko bread crumbs.
- Place fingers in a glass baking dish, pour melted butter over fillets.
- Bake at 375° for one hour or until fish flakes easily with a fork.
Recipes On Tap
Baked Haddock with Lemon Dill Aïoli, Baked Haddock with Creamed Leeks , Beer Battered Haddock with Tarter Sauce and Cornflake Coated Crispy Haddock
Fast and Easy Tartar Sauce
- 1 to 2 teaspoons dried dill weed
- 2 tablespoons lemon juice
- 1 cup mayonnaise
- 6 tablespoons sweet pickle relish
- pinch of salt and pepper
- Mix all ingredients in a small bowl.
- Cover; chill for 2 hours.
8 Comments on “Crunchy Coated Haddock Fingers”
I've never made fish fingers at home. I wasn't sure I'd get them crunchy enough, but your recipe makes them super crunchy! Can't wait to try them.
I just started to make homemade
fish fingers and they turned out fantastic.
The coating was "the best"…
That coating looks so crispy and tasty!
Thanks for stopping Kristen~
I love the crunch on these!
I love that you made these using panko – these look so light, and crispy, and tasty!
Thank you Nichole!