Barracuda Fish Fingers
- Prep Time: 15 mins
- Cook Time: 4 mins
- Total Time: 19 minutes
- Yield: 4
- Cuisine: Caribbean
- 1.1 lb. (500 g) barracuda (or other white fish) filet
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup (30 g) all-purpose flour
- 2 eggs, beaten
- 1 cup (90 g) fresh breadcrumbs
- Vegetable oil, for deep-frying
- Slice the fish into thick strips, about 4″ / 10cm long and 1″ / 2.5cm thick. Season the fish strips with pepper and salt. If you have smaller pieces of fish, you can ‘glue’ them together with a little egg white and leave to set in the fridge for 30 minutes, before breading them.
- Take 3 small bowls, 1 for the flour, 1 for the eggs and 1 for the breadcrumbs. Dip the fish strips first in the flour, then in the eggs, and finally in the breadcrumbs. Make sure the fish is covered on all sides with a nice layer of breadcrumbs. Lay them out on a baking sheet and put in the fridge until ready to use.
- Heat the oil to 375F / 180C. Fry the fish fingers, in batches, for 3 – 4 minutes, or until browned and crispy. Serve with a squeeze of lime and a dollop of tartar sauce on the side (see recipe for deep-fried baby-lionfish)