Barracuda Fish Fingers



  1. 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.
  2. 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.
  3. 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)