Crispy Panko Pollock Fingers the Proper Fish Fryup

Recipe Introduction

Quick Hook

Fancy a bit of crispy Pollock Fingers Panko Pollock without the chippy queue? Honestly, these are so easy, even my nan could whip them up, and she's more of a tea-and-biscuit kinda gal.

The panko gives them a proper crunch!

Brief Overview

Fish fingers have been a staple in British households for yonks. This recipe is a slight upgrade. Think posh fish sticks .

It’s a super easy recipe, only taking about 35 minutes from start to finish. This recipe makes 4 servings.

Main Benefits

Pollock is packed with protein. It's a healthy alternative to processed fish fingers. These are perfect for a quick weeknight tea or a cheeky Friday night fake away.

What makes these Crispy Pollock Fingers Panko Pollock special? The secret’s in the subtle spice.

Ready to get cooking? Let's dive into what you'll need.

Ingredients for the Perfect Fry-Up

You'll need 1 - 1 ½ lbs Pollock fillets, skinless. Aim for about 450-680g. Get 1 cup of All-Purpose Flour.

That's about 120g. You'll also need 4 oz of Panko Bread Crumbs. Make sure you have 113g.

Don't forget 2 Large Eggs. A tablespoon of Fresh Dill, chopped, or 1 tsp Dried Dill is also required. Get 1 Tbsp of Fresh Parsley, chopped.

Or just 1 tsp Dried Parsley if you're in a pinch. Season it all with Salt and Black Pepper, to taste.

A ½ tsp of Garlic Powder and ¼ tsp of Cayenne Pepper is needed as well. Adjust to your liking.

Finally, grab 3-4 Tbsp of Olive Oil, or Grapeseed Oil. A little bit of butter (2 Tbsp Unsalted Butter) does wonders too!.

Right then! Now you have all the bits and bobs to start making some panko crusted pollock recipe . Let's get cracking! Oh, and remember to have your fish finger dipping sauces ready! You wouldn’t want it to be dull!.

Alright, let's get down to brass tacks and talk about what you'll need to whip up these banging Crispy Pollock Fingers Panko Pollock .

Honestly, it's all pretty straightforward. You don't need to be a Michelin star chef for this one!

Ingredients & Equipment

Here's what you'll need to make fish finger magic. Get this Panko crusted pollock recipe going!

Main Ingredients

• 1 to 1 ½ lbs Pollock fillets (450-680g): Skinless is best. You want firm, white flesh. No pongy smells either!
• 1 cup All-Purpose Flour (120g): Plain flour will do the trick.
• 4 oz Panko Bread Crumbs (113g): Panko's your best bet. Trust me, it's key to crispy fish finger recipe nirvana.
• 2 Large Eggs: Free range if you're feeling fancy.
• 1 Tbsp Fresh Dill, chopped (or 1 tsp Dried Dill): Fresh is better, but dried works in a pinch.
• 1 Tbsp Fresh Parsley, chopped (or 1 tsp Dried Parsley): Again, fresh is preferable.
• Salt, to taste: Seasoning is important
• Black Pepper, to taste: You know, for that extra zing.
• ½ tsp Garlic Powder: Adds a certain je ne sais quoi.
• ¼ tsp Cayenne Pepper (or to taste): Don't be shy if you like a kick.
• 3-4 Tbsp Olive Oil (or Grapeseed Oil): For frying, you know.
• 2 Tbsp Unsalted Butter: This will make the pollock fingers golden brown in the pan.

Seasoning Notes

We're aiming for flavour here, innit? Salt, pepper, and garlic powder are your base. The dill and parsley add freshness.

But the cayenne? That's the secret weapon. Honestly, it elevates these homemade fish fingers .

Essential spice combinations : Salt, pepper, garlic, cayenne

Flavor enhancers and aromatics : Dill and parsley. Quick substitution options : Smoked paprika works a charm if you fancy something different.

Equipment Needed

Right, no need for loads of fancy kit. The easy fish and chips alternative only needs basics.

• Cutting Board: For chopping.
• Sharp Knife: No explanation needed, really.
• Paper Towels: Blotting is crucial.
• 3 Large Shallow Bowls or Plates: For your breading station.
• Large Non-Stick Skillet: Stops the fish from sticking.
• Spatula: For flipping those babies.
• Plate lined with Paper Towels: To drain the excess oil.

Honestly, if you haven't got a non-stick skillet, a regular frying pan will do. Just be extra careful. Now, get cracking! These Crispy Pollock Fingers Panko Pollock won't make themselves!

Crispy Panko Pollock Fingers: Proper Fish, Sorted!

Alright, fancy a bit of proper grub? These Crispy Pollock Fingers Panko Pollock are the bee's knees. Forget boring old fish sticks.

We are upping the game. I'm talking golden, crispy perfection that'll make your taste buds sing! They're incredibly easy to make, which is always a bonus, innit?

I remember one time I tried making fish fingers. Honestly it turned out a right disaster. Soggy, pale... the lot. But these? These are a game changer.

Prep Steps for Pollock Perfection

First things first: mise en place , as they say in fancy restaurants. Basically, get everything ready before you start.

Chop your herbs, measure your breadcrumbs, and get your batter bowls sorted. This is essential to keeping things tidy.

• Essential Mise en Place: Pollock fillets, flour, egg, panko, herbs, and spices all at the ready.
• Time Saving Organization: Get your breading station set up - flour, egg, then panko in separate bowls. This makes it dead easy.
• Safety Reminder: Wash your hands, yeah? We don't want any dodgy germs in our fish fingers.

How to Make Easy Fish and Chips Alternative

Ready to get cooking? Don't worry, it's easier than brewing a cuppa.

1. Cut the Pollock: Slice those fillets into finger sized pieces. Pat 'em dry with kitchen roll.
2. Flour Power: Mix flour, salt, pepper, and cayenne in a bowl. Honestly , that cayenne gives it a little something!
3. Egg Wash Time: Whisk eggs with salt and pepper in another bowl.
4. Panko Paradise: Mix panko, herbs, garlic powder, cayenne in a third bowl. This is where the magic happens!
5. Heat the Pan: Get your oil shimmering over medium heat.
6. Bread the Pollock: Flour, egg, then panko – don't be shy . Press the breadcrumbs on!
7. Fry 'Em Up: Cook 3- 5 minutes per side until golden brown. Add butter the last minute!
8. Drain and Serve: Pop those Crispy Pollock Fingers Panko Pollock on kitchen roll to soak up excess oil.

Homemade Fish Fingers Pro Tips

Want to take these to the next level? Here are a few tricks I've learned along the way.

• Dry Fish = Crispy Fish: Seriously, patting the pollock dry is a game changer.
• Don't Overcrowd: Cook in batches. Otherwise, the oil cools down, and you get soggy fish.
• Want an Air fryer fish sticks ? Lightly spray the breaded pollock fingers with cooking oil and air fry at 400° F ( 200° C) for 8- 10 minutes , flipping halfway through.
• Common Mistake: Don't burn the breadcrumbs. Medium heat is your friend.
• Consider trying a gluten-free pollock fingers option by swapping ingredients.
• Serving: I always serve with homemade chips.

There you have it. Crispy Pollock Fingers Panko Pollock that'll knock your socks off. Now, go on, get cooking. You know you want to.

What are you waiting for? A written invitation? Serve with some Fish finger dipping sauces

Recipe Notes: Level Up Your Crispy Pollock Fingers Panko Pollock Game

Right then, you've got the recipe for these proper Crispy Pollock Fingers Panko Pollock , but a few extra tips can make all the difference.

It's like going from a cup of tea to a cuppa with a biscuit, you know?

Ace Serving Ideas for Your Fishy Feast

Presentation matters, yeah? For posh nosh, arrange the Crispy Pollock Fingers on a plate with a swirl of homemade tartare sauce, maybe a sprig of dill.

If you are feeling extra fancy, serve them on a bed of pea puree. Got mates coming round? Pile 'em high with some chunky chips for a proper chippy tea vibe.

What about drinks? A crisp white wine or even a cold lager work a treat. For the kids, some fizzy lemonade does the trick.

Storing Like a Pro: Keep 'em Fresh

Honestly, they're best eaten fresh! But life happens. If you've got leftovers, let them cool completely. Then pop them in an airtight container in the fridge.

They'll keep for up to 2 days . To reheat, stick them in a medium oven at 350° F ( 175° C) until warmed through.

Or, for extra crispiness, try reheating them in the air fryer! Freezing isn't ideal, but you can do it. Wrap them tightly in cling film, then foil, and they'll last up to a month.

Reheat from frozen in the oven.

Mix It Up: Time to Get Creative

Fancy a twist? To make some proper gluten-free pollock fingers use gluten-free flour and breadcrumbs. Easy peasy! For a seasonal swap , try using fresh herbs like thyme or rosemary in the panko mix in the autumn months.

It adds a lovely earthy flavour.

Nutrition Snippets: Goodness in Every Bite

These Crispy Pollock Fingers Panko Pollock aren't just tasty, they're decent for you too! Pollock is a great source of protein and Omega-3 fatty acids.

The panko crust adds some carbs for energy, but it's lighter than a traditional batter. Honestly, it's a balanced meal with a bit of veg on the side.

So there you have it, mate. All you need to know to make the best ever Crispy Pollock Fingers Panko Pollock .

Now get in the kitchen and get cooking! You got this!