Crispy fish fingers

We fry only 2–4 pieces at a time to maintain the oil temperature

Season the mixture with salt and pepper, stir well until you get a homogeneous sauce and refrigerate until serving.

To make the sauce: Mix a cup of mayonnaise with chopped pickles, parsley and/or dill, the juice of half a lemon, and a tablespoon of vinegar

We serve the fingers: We serve them hot with tartar sauce on the side

We drain the fingers: We place the fried fish fingers on a paper towel to remove any excess oil.

We bake them for 15–20 minutes, flipping them halfway through, until they turn golden and crispy.

We arrange the fish fingers on a tray lined with parchment paper and lightly spray or brush them with oil.

Baking: We preheat the oven to 200°C (400°F).

We fry the fish fingers until they turn golden, crispy, and cooked through.

We cut the fish into long rectangles in the shape of fish fingers

We choose the cooking method: Deep frying: We heat the oil until it reaches 175–180°C.

We arrange the coated fingers on a tray and refrigerate them for at least half an hour.

After that, we coat it in the panko breadcrumb mixture, pressing gently so it sticks well.

نغمسها في خليط البيض والحليب حتى تغطى بالكامل

We coat the fish fingers: We first coat each fish strip in the seasoned flour, shaking off any excess.

We place the flour in a third bowl and season it with salt and pepper.

We whisk the eggs with the milk in a second bowl and season with salt and pepper

We prepare the coating stations: We mix the panko breadcrumbs with paprika, garlic powder, oregano, salt, and pepper in a bowl