How To Make Fish Finger Torpedoes
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Serves:
Ingredients
- 12 fish fingers
- 1 cup of breadcrumbs
- 2 eggs, beaten
- 1/2 tsp of salt
- 1/2 tsp of black pepper
- Vegetable oil, for frying
Instructions
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Preheat the oven to 200°C (400°F).
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Place the fish fingers on a baking tray and bake for 10 minutes, or until they are cooked through and crispy.
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While the fish fingers are baking, prepare the breading station. In one bowl, place the beaten eggs. In another bowl, mix the breadcrumbs, salt, and black pepper.
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Remove the fish fingers from the oven and let them cool slightly.
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Dip each fish finger into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere the breadcrumbs.
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Heat vegetable oil in a large frying pan over medium-high heat. Carefully place the coated fish fingers into the hot oil and fry until golden brown and crispy, about 2-3 minutes on each side.
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Remove the fish fingers from the pan and place them on paper towels to drain any excess oil.
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Serve the fish finger torpedoes hot with your favorite dipping sauce.
Nutrition
- Calories : 425kcal
- Total Fat : 19g
- Saturated Fat : 4g
- Cholesterol : 115mg
- Sodium : 965mg
- Total Carbohydrates : 34g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 28g
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