Chicken Fried Fish Fingers Recipe

Ingredients for Chicken Fried Fish Fingers

• Orange Roughy
• 1 ½ cups buttermilk
• 1 large egg
• Self Rising Flour
• 2 teaspoons seasoning salt
• Ground Black Pepper
• Canola Oil

How to Make Chicken Fried Fish Fingers

1. Cut 1 pound of orange roughy fillets into 1-inch thick fingers.
2. Place fish fingers in a medium-sized bowl and cover completely with 1 cup buttermilk.
3. Refrigerate for at least 2 hours (longer is better!).
4. In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons seasoning salt, and 1 teaspoon black pepper.
5. Dredge each fish finger in the flour mixture, ensuring it's fully coated.
6. Set aside the floured fish.
7. In a separate bowl, whisk together ½ cup buttermilk and 1 large egg.
8. Dip each floured fish finger into the buttermilk-egg mixture, allowing excess to drip off.
9. Repeat step 5: Dredge each fish finger again in the flour mixture.
10. Heat 2 inches of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). (Use a thermometer!)
11. Carefully add fish fingers to the hot oil in batches (6-8 at a time). Do not overcrowd the pan.
12. Fry for 3-4 minutes per side, or until golden brown and the fish flakes easily with a fork.
13. Remove fish from oil and place on a wire rack or paper towel-lined plate to drain excess oil.
14. Serve immediately and enjoy!