Home made Crispy Fish Fingers with Black Pepper Mayonnaise Recipe!

Fish fingers are a fantastic comfort food very popular in England with chips or between two pieces of buttered bread.

Most of the fish fingers that can be brought at supermarkets, usually frozen, are made of a mixture of minced white fishes that doesn’t taste great never mind their mushy texture.

Making fish fingers yourself is as quick as cooking some mushy ones from frozen but so much more delicious!

Crispy Cod Fish Fingers CU
The natural flake of the fish is so gorgeous it would really be a crime to mush it up!

Any sustainably caught white fish will be great for these fingers, Pollock is a great choice but I couldn’t find it in my local supermarket so I used Cod.

My husband absolutely fell in love with these and with some of my home made mayonnaise I’m sure you will too!

Crispy Cod Fish Fingers

Home made Crispy Fish Fingers with Black Pepper Mayonnaise
Serves 2


Black Pepper Mayonnaise
125ml vegetable oil
1 egg yolk
1 tablespoon white wine vinegar
Salt and pepper to taste
English mustard to taste

Crispy Fish Fingers
Deep fat fryer with oil for frying
50g plain flour
1 large egg, beaten
75g panko breadcrumbs
300g Sustainable Cod or Pollock fillets, skin off and boneless
Salt & pepper


First, the mayonnaise.

Place the egg yolk and vinegar in a small bowl.

Whisk in the vegetable oil vigorously a tiny drizzle at a time until thick and pale, this will take a very long time by hand so feel free to use an electric mixer.

The mayonnaise will be tasteless as it is, add in salt, pepper and English mustard to taste.

Place in the fridge to chill.

Preheat the deep fat fryer to 190oc.

For the fish fingers, set out three shallow bowls and to one add the flour, seasoning it with salt and pepper.

To another bowl add the beaten egg and to the third bowl measure out the panko breadcrumbs.

Cut the fish into inch wide pieces.

Place each fish piece into the seasoned flour, then the egg mix and lastly the breadcrumbs.

Place in the deep fat fryer, not fiddling or moving the fish for 2 – 3 minutes, until golden brown.

Place on a rack to drain off extra oil and serve with your mayo!

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