These delectable crispy, light and flaky fish fingers are infamous throughout the Bahamas, due to our cultural method of seasoning seafood with sea salt, lime and mild chili pepper. It’s all that’s needed to complement fresh seafood; they’re so scrumptious it’s impossible to just eat one fish finger.
INGREDIENTS
3 ½ cups vegetable oil
2 lbs (1 kg) grouper, cod, or haddock fillets, cut into 1-inch
(2.5 cm) thick strips
1 Tbsp (15 mL) Island Gurl Seafood Seasoning, divided
1 ½ cups (375 mL) all-purpose flour
½ cup (125 mL) corn starch
1 tsp (5 mL) Black Pepper Ground A Spice Affair
1 ½ cups (375 mL) whole milk or cream
1 large egg, lightly beaten
2 limes, cut into wedges
1 cup store bought tartar sauce
French Fries
PREPARATION
1. Heat oil in a large skillet (using a frying thermometer to gauge heat) to 325˚F (160˚C) or follow instructions of a deep fryer using the same temperature.
2. Place fish strips on a large plate and pat dry with paper towels. Season to taste by sprinkling 2 teaspoons of seasoning on both sides of each strip of fish.
3. Add flour, corn starch, remaining seasoning and black pepper to a large zipper bag, shake well or use a fork to mix, set aside.
4. In a large bowl, whisk together milk and eggs, set aside. Line a baking sheet with parchment paper and set aside.
5. Add fish strips one at a time to flour mixture and shake to coat. Transfer to wet mixture and dip to coat, return fish to flour mixture and coat again, place on baking sheet. Repeat with other fish.
6. Add fish to heated oil in 2-3 batches at a time, fry for 3 minutes per side until crisp and golden for about 6-8 minutes. Set aside on a cooling rack placed over a baking sheet and keep warm. Repeat with other fish. Serve with lime wedges, tartar sauce and French fries.
INGREDIENTS
3 ½ cups vegetable oil
2 lbs (1 kg) grouper, cod, or haddock fillets, cut into 1-inch
(2.5 cm) thick strips
1 Tbsp (15 mL) Island Gurl Seafood Seasoning, divided
1 ½ cups (375 mL) all-purpose flour
½ cup (125 mL) corn starch
1 tsp (5 mL) Black Pepper Ground A Spice Affair
1 ½ cups (375 mL) whole milk or cream
1 large egg, lightly beaten
2 limes, cut into wedges
1 cup store bought tartar sauce
French Fries
PREPARATION
1. Heat oil in a large skillet (using a frying thermometer to gauge heat) to 325˚F (160˚C) or follow instructions of a deep fryer using the same temperature.
2. Place fish strips on a large plate and pat dry with paper towels. Season to taste by sprinkling 2 teaspoons of seasoning on both sides of each strip of fish.
3. Add flour, corn starch, remaining seasoning and black pepper to a large zipper bag, shake well or use a fork to mix, set aside.
4. In a large bowl, whisk together milk and eggs, set aside. Line a baking sheet with parchment paper and set aside.
5. Add fish strips one at a time to flour mixture and shake to coat. Transfer to wet mixture and dip to coat, return fish to flour mixture and coat again, place on baking sheet. Repeat with other fish.
6. Add fish to heated oil in 2-3 batches at a time, fry for 3 minutes per side until crisp and golden for about 6-8 minutes. Set aside on a cooling rack placed over a baking sheet and keep warm. Repeat with other fish. Serve with lime wedges, tartar sauce and French fries.
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