Ingredients for Chicken Fried Fish Fingers
- 1 pound orange roughy fillets
- 1 1/2 cups buttermilk
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons seasoning salt
- 1 teaspoon ground black pepper
- 2 inches vegetable oil
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How to Make Chicken Fried Fish Fingers
- Cut 1 pound of orange roughy fillets into 1-inch thick fingers.
- Place fish fingers in a medium-sized bowl and cover completely with 1 cup buttermilk.
- Refrigerate for at least 2 hours (longer is better!).
- In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons seasoning salt, and 1 teaspoon black pepper.
- Dredge each fish finger in the flour mixture, ensuring it's fully coated.
- Set aside the floured fish.
- In a separate bowl, whisk together ½ cup buttermilk and 1 large egg.
- Dip each floured fish finger into the buttermilk-egg mixture, allowing excess to drip off.
- Repeat step 5: Dredge each fish finger again in the flour mixture.
- Heat 2 inches of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). (Use a thermometer!)
- Carefully add fish fingers to the hot oil in batches (6-8 at a time). Do not overcrowd the pan.
- Fry for 3-4 minutes per side, or until golden brown and the fish flakes easily with a fork.
- Remove fish from oil and place on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
9g
Fat
18g
Carbs
8g
