Name: Crisp Crumbed Fish Fingers
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Sole fillets - 10 ounces; Eggs - 2 large; Fresh fine bread crumbs - 2 cups; All-purpose flour - ¾ cup; Salt and ground black pepper to taste - ¾ cup; Oil for frying, or as needed - 1 cup; Lemon, cut into wedges - 1 medium; Tartar sauce - 2 tablespoons

Ingredients for - Crisp Crumbed Fish Fingers

1. Sole fillets 10 ounces

2. Eggs 2 large

3. Fresh fine bread crumbs 2 cups

4. All-purpose flour ¾ cup

5. Salt and ground black pepper to taste ¾ cup

6. Oil for frying, or as needed 1 cup

7. Lemon, cut into wedges 1 medium

8. Tartar sauce 2 tablespoons

How to cook deliciously - Crisp Crumbed Fish Fingers

1 . Stage

Cut fish fillets into long diagonal strips, each measuring about 3/4 inch wide.

2 . Stage

Break eggs into a shallow dish and beat well with a fork. Place bread crumbs in another shallow dish. Put flour, salt, and pepper in a large zip-top bag.

3 . Stage

Dip fish strips in egg, turning to coat well. Place on a plate and then shake a few at a time in the bag of seasoned flour. Dip in egg again and then in bread crumbs, turning to coat well. Place on a tray in a single layer, not touching, and let the coating set for at least 5 minutes.

4 . Stage

Meanwhile, heat 1/2 inch oil in a large frying pan over medium-high heat to 350 degrees F (175 degrees C). Fry fish strips in batches (taking care not to overcrowd the pan) in the hot oil for about 2 to 2 1/2 minutes, turning once. Drain on a paper towel-lined plate and repeat to fry remaining strips.

5 . Stage

Serve with lemon wedges and tartar sauce.