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Fish Fingers
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Fish Fingers

25 Minutes
15 Min Prep
25 Min Cook
Chicken fingers, stay on your toes. You've got some competition for best kid-pleaser in town with these scrumptious fish fingers.
What You Need
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4 servings
Original recipe yields 4 servings
1 lb. fresh or frozen fish fillets (such as orange roughy or catfish), thawed
1 egg, beaten
1 pkt. OVEN FRY Fish Fry Seasoned Coating Mix for Fish
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Let's Make It
1
Cut fish into 3x1-inch pieces.
2
Moisten fish with egg; coat with coating mix. Discard any remaining coating mix.
3
Fry fish in large deep skillet in hot 375°F oil until golden brown, turning once. Drain on paper towels.
Kitchen Tips
Use Your Oven
Coat fish as directed. Place in 15x10x1-inch baking pan coated with 2 Tbsp. oil. Bake at 425°F for 10 minutes or until fish flakes easily with fork. Do not cover or turn.
Substitute
Prepare as directed, using 1/4 cup egg substitute for the egg.
Special Extra
For a spicy flavor, add 1/2 tsp. chili powder to the coating mix.
Nutrition
Calories
280
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 75mg
25%
Sodium 680mg
30%
Total Carbohydrates 18g
7%
Dietary Fibers 0g
Sugars 1g
2%
Protein 20g
40%
Vitamin A
4%
Vitamin C
0%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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