Chilli, lime and cashew fish fingers

Chilli, lime, and cashew fish fingers are a tasty take on classic fish fingers, featuring crunchy cashews and a hint of spice. This simple baked recipe pairs perfectly with crispy potato wedges for a satisfying meal.

07 Feb 2026
Cook time 35 min
Prep time 25 min

Ingredients:

1/2 cup all-purpose white wheat flour
1/3 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:

1. Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

2. Prepare the Fish:
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.

3. Prepare the Coatings:
- 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.

4. Coat the Fish:
- 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.

5. Prepare the Potatoes:
- 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.

6. Bake:
- 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.

7. Serve:
- 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.

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.

Chilli, lime and cashew fish fingers FAQ:

What is the baking time for the fish fingers and potato wedges?

Bake the fish fingers and potato wedges at 400°F (200°C) for 20-25 minutes, or until the fish fingers are golden brown and the potatoes are crispy.

How do I know when the fish fingers are cooked properly?

The fish fingers are done when they are golden brown and the fish flakes easily with a fork. The internal temperature should reach at least 145°F (63°C).

Can I substitute the cashews with another nut or ingredient?

Yes, you can substitute cashews with other nuts such as almonds or walnuts. Alternatively, you can use crushed cornflakes for a gluten-free option.

What is the best way to store leftover fish fingers?

Store leftover fish fingers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven to maintain crispiness.

What pan size is best for baking the fish fingers and potato wedges?

Use a standard baking sheet (about 18x13 inches) for the fish fingers and a separate one for the potato wedges to ensure they cook evenly.

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.

Nutrition per serving

4 Servings
Calories 680kcal
Protein 40g
Carbohydrates 90g
Fiber 8g
Sugar 7g
Fat 20g

Chilli, lime and cashew fish fingers