Chilli, lime and cashew fish fingers
Enjoy a zesty twist on a classic favorite with our Chilli, Lime and Cashew Fish Fingers recipe! Made with tender white fish, crunchy cashews, and a kick of chili powder, these fish fingers are both flavorful and nutritious. Pair them with crispy homemade potato wedges for a family-friendly meal that's sure to impress.
Cook time 35 min
Prep time 25 min
Ingredients:
1/2 cup all-purpose white wheat flour1/3 cup milk (1% fat)
1 egg
2 cups bread crumbs
1/2 cup cashew
1 tsp chili powder
1 lb white fish
4 potatoes
1 short spray cooking spray oil
Chilli, lime, and cashew fish fingers are a delightful twist on the traditional fish finger recipe. These fish fingers are a perfect combination of zesty flavors and crunchy textures, making them a crowd-pleaser at any meal. The cashews add a wonderful nutty taste while the chili powder gives it a spicy kick. Paired with a side of potatoes, this dish is both flavorful and satisfying.
Instructions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Rinse the fish fillets under cold water and pat them dry with paper towels. Cut the fish into finger-sized strips, approximately 1 inch wide.
- Flour Mixture: Place the flour in a shallow dish.
- Egg Mixture: In another shallow dish, whisk together the egg and milk.
- Cashew Bread Crumbs: Using a food processor, pulse the cashews until they are finely chopped. Combine the chopped cashews with the bread crumbs and chili powder in a third shallow dish.
- Dredge each fish strip in the flour, shaking off any excess.
- Dip it into the egg mixture, ensuring it is fully coated.
- Roll the fish strip in the cashew bread crumbs mixture, pressing down lightly to ensure the coating sticks. Place the coated fish strips on the prepared baking sheet.
- Wash the potatoes thoroughly and cut them into wedges.
- Place the potato wedges in a bowl. Spray lightly with cooking spray and toss to coat evenly. Arrange the potato wedges on another baking sheet in a single layer.
- Spray the fish fingers lightly with cooking spray.
- Place both baking sheets (one with fish fingers and one with potato wedges) in the preheated oven. Bake for 20-25 minutes, or until the fish fingers are golden brown and the potatoes are crispy and cooked through. You may need to turn the potato wedges halfway through baking to ensure even cooking.
- Remove the fish fingers and potato wedges from the oven once they are done. Serve the fish fingers hot with the potato wedges on the side. You can garnish with lime wedges and a sprinkle of fresh herbs if desired.
Tips:
- When coating the fish, make sure each piece is thoroughly covered in flour, egg, and breadcrumb mixture for a crispier texture.
- For an even healthier version, consider baking the fish fingers instead of frying.
- To avoid the cashews burning, make sure they are finely chopped and well-mixed with the bread crumbs.
- Try using a food processor to coarsely grind the cashews for a more even coating.
- For a more intense lime flavor, add some grated lime zest to the breadcrumb mixture.
- If you prefer a milder spice level, reduce the amount of chili powder or omit it altogether.
- Serve with a side of tartar sauce or a homemade yogurt-based dip to complement the flavors.
Once you try these chilli, lime, and cashew fish fingers, they are sure to become a favorite in your culinary repertoire. The unique combination of flavors and textures make them a standout dish. Whether you're cooking for family or friends, these fish fingers will impress and delight everyone at the table. Serve hot with a squeeze of lime and perhaps a dipping sauce of your choice, and enjoy the delightful explosion of flavors.
Nutrition per serving
4 ServingsCalories 680kcal
Protein 40g
Carbohydrates 90g
Fiber 8g
Sugar 7g
Fat 20g
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