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.

Ingredients

fresh white fish fillets (cod, haddock, hake, seawolf, etc.)

bread crumbs

egg

(all-purpose) flour

salt and freshly ground white pepper

clarified butter or a mixture of olive oil and butter

lemon for serving

Preparation

Cut the fish fillets into the desired shape. Season with salt and freshly ground white pepper on all sides.

Prepare an ‘assembly line’ for the fish fingers. Put a layer of flour in a bowl. Beat an egg in a second bowl. Put bread crumbs in the third bowl.

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.

Put the finished fish fingers on a plate, and refrigerate for 10-15 minutes for the breading to dry.

Heat clarified butter (or a mixture of olive oil and butter) in a non-stick frying pan. Add the fish fingers and cook for 3 minutes or so over medium heat, until golden.

Turn them with a spatula and cook the other side for about 3 minutes as well.

Serve on warm plates with a lemon wedge.