Homemade Fish Fingers with Lemon Mayo

Homemade Fish Fingers with Lemon Mayo
Staff Writer
Jacqueline Whitehart

Homemade Fish Fingers with Lemon Mayo

This recipe makes four servings, but the fish fingers can be frozen before they are cooked, then cooked from frozen; just add an extra 10 minutes to the cooking time.

4
Servings
156
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Teaspoon olive oil
  • 1 egg, beaten
  • 4 Tablespoons white breadcrumbs
  • 1/2 Teaspoon dried mixed herbs
  • 1 lemon, grated and juiced
  • Salt and freshly ground pepper, to taste
  • 14 Ounces white fish, cut into 12 strips
  • 4 Tablespoons extra-light mayonnaise

Directions

Preheat the oven to 425 degrees. Brush a nonstick baking tray with a little of the olive oil.

Pour the beaten egg into a wide bowl. Put the breadcrumbs on a plate and mix in the mixed herbs, lemon zest, and a little salt and pepper.

Dip each piece of fish first in the egg, then in the breadcrumbs, making sure it’s lightly coated in each and put on the prepared baking tray. Lightly drizzle the remaining olive oil over the top and cook in the oven for 15-18 minutes until golden.

Meanwhile, mix the mayonnaise and lemon juice together in a small bowl. Serve the fish goujons with the lemon mayonnaise on the side.

Nutritional Facts

Total Fat
5g
7%
Sugar
4g
4%
Saturated Fat
3g
13%
Cholesterol
17mg
6%
Carbohydrate, by difference
22g
17%
Protein
8g
17%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
19mg
2%
Choline, total
28mg
7%
Fiber, total dietary
3g
12%
Folate, total
34µg
9%
Iron, Fe
3mg
17%
Magnesium, Mg
23mg
7%
Niacin
2mg
14%
Phosphorus, P
76mg
11%
Selenium, Se
3µg
5%
Sodium, Na
380mg
25%
Water
83g
3%
Zinc, Zn
1mg
13%

Fish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Fish Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Fish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.