Description
Kids will like these and grown ups will love them too!
Ingredients
Units
Scale
- 1 lb fresh haddock fillets ( substitute halibut, cod, or any other white fish)
- 1 cup all purpose flour
- 2 eggs
- 1 cup panko
- 1 tsp Hot Under The Kilt Acadian Cajun Seasoning ( substitute Old Bay)
- 1/4 cup powdered parmesan cheese
Instructions
- Heat canola oil in a heavy pot or deep fryer to 370-375 degrees F.
- Pat fish fillets dry.
- Cut fish into 1″ X 4″ fingers.
- Combine panko, parmesan cheese, and Hot Under The kilt in a medium sized bowl.
- Place eggs in a medium sized bowl, beat lightly.
- Place flour in a 3rd medium sized bowl.
- Dredge the fish in flour, shake off excess, dip in egg followed by the panko.
- Coat all fish fingers before you begin frying.
- Pick up fish finger, gently swirl in the oil before dropping in, this will ensure that your fish doesn’t stick to the bottom of the pot.
- Wait for the fish fingers to float, then turn until they are golden brown.
- Remove the fish fingers with a slotted spoon and place on a plate lined with a paper towel.
- Serve with Cilantro Lime Dipping Sauce and Potato Wedges.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Fish , Entrée, recipe