Finger fish, also known as fish fingers, are boneless fish fillets. In fact, these finger fish are cut into long, thin strips, battered, and deep-fried. Orange Foods Expert‘s finger fish recipe uses fresh, high-quality fish. Our spice-and-herb batter gives finger fish a unique taste.
We marinate our finger fish fillets in lemon juice, salt, and pepper. This tenderizes and flavors fish. Next, we deep-fry the fillets in hot oil after dipping them in a flour, cornstarch, egg, and spice batter.
Our finger fish are great as a snack, appetizer, or side dish and go with many dipping sauces. We make our finger fish with the freshest ingredients and highest quality so you can enjoy a delicious snack every time.
Orange Foods Expert‘s Finger Fish contains 158 calories per 57 grams serving. These tasty chunks also contain 9.3 grams of fat in which 2.1 grams are saturated fats, 0.1 gram trans fats, 4.5 grams polyunsaturated fats and 1.8 grams of monounsaturated fats.
These fish fillets also contain 16 mg cholesterol, 22 mg sodium and 12 grams of carbohydrates. Moreover, these tasty bites contain 0.9 gram dietary fiber, 0.9 gram sugar, 6.3 grams proteins. These values can be verified from factsecret.
Additionally, they have 0 mcg vitamin D, 9.1 mg calcium, 0.5 mg calcium, 105.5 mg potassium and zero mg caffeine. You can verify these facts and figures from nutritionix.
Instructions while preparing finger fish:
Orange Foods Expert is a best frozen foods manufacturer. It provides these fish fillets in form of frozen foods. These tasty bites are frozen below the 0 Celsius. So let them in open environment for some time before frying them. Frying them in frozen form will not give true taste so follow the following instructions:
Heat the oil: First, heat the oil in a deep frying pan or wok over medium heat to 350-375°F (180-190°C). A thermometer can measure temperature.
Prepare the fish: Take the pieces of fish out of the fridge and let them warm up. This ensures even cooking. Cold fish may not cook completely.
Coat the finger fish: Dip the pieces of fish in seasoned flour, cornstarch, and eggs. Cover the fish evenly.
Fry the fish fillets: Fry the fish with tongs or a slotted spoon when the oil is hot. Overcrowding the pan will lower oil temperature and ruin the fish. For even cooking, fry the little pieces of fish for 3–4 minutes.
Drain the oil: Use a slotted spoon to remove the cooked fish pieces from the oil and place them on a paper towel-lined plate. This absorbs oil.
Hot and crispy: Serve fish pieces immediately. Serve them with ketchup, tartar sauce, or any other dipping sauce.
Note: Fry food in oil safely. Avoid splatters and burns by monitoring the oil temperature and using long tongs or a slotted spoon. Afterward, safely dispose of the used oil.