Like so many things, homemade fish fingers are so much better than store-bought! They are quite easy to make and you get to control what goes in them. So only the freshest fish, homemade breadcrumbs and an organic egg. For these fish fingers I used fresh Atlantic wolffish (“zeewolf” in Dutch, also known as “seawolf”). Since you will use fresh fish rather than frozen, the fish will be that much more flavorful and succulent.
I suppose fish fingers were invented for people who don’t like to recognize that they are in fact eating fish, but I like them anyway since they are crispy on the outside and succulent on the inside.
salt and freshly ground white pepper
clarified butter or a mixture of olive oil and butter
lemon for serving
Start by dipping a fish finger into the flour and make sure it is coated on all sides.
Then dip the fish finger into the beaten egg, again making sure it is coated on all sides.
Finish by dipping in the bread crumbs. And yes, you want to make sure it is coated on all sides.