Ingredients with Measurements:
- 1 lb. white fish fillets
- 1 cup all-purpose flour
- 2 eggs
- 1 cup breadcrumbs
- 1 tsp. salt
- 1 tsp. black pepper
- 2 tbsp. olive oil
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup sliced almonds
- 1/4 cup balsamic vinaigrette
Special equipment needed:
- Baking sheet
- Frying pan
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the fish fillets into finger-sized pieces.
3. In a shallow bowl, mix the flour, salt, and black pepper.
4. In another shallow bowl, beat the eggs.
5. In a third shallow bowl, place the breadcrumbs.
6. Coat each fish finger in the flour mixture, then dip it in the beaten eggs, and finally coat it in the breadcrumbs.
7. Heat the olive oil in a frying pan over medium heat.
8. Fry the fish fingers for 2-3 minutes on each side until golden brown.
9. Transfer the fish fingers to a baking sheet and bake in the preheated oven for 10-12 minutes until cooked through.
10. In a large bowl, mix the mixed greens, cherry tomatoes, red onion, feta cheese, and sliced almonds.
11. Drizzle the balsamic vinaigrette over the salad and toss to combine.
12. Serve the fish fingers on top of the salad.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Oven temperature: 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 430
Fat: 22g
Carbohydrates: 31g
Protein: 28g
Fiber: 5g
Sugar: 6g
Sodium: 810mg
Substitutions for ingredients:
- White fish fillets can be substituted with any firm white fish such as cod or haddock.
- Almonds can be substituted with any other nuts such as walnuts or pecans.
- Balsamic vinaigrette can be substituted with any other salad dressing of your choice.
Variations:
- Add sliced avocado to the salad for extra creaminess.
- Use panko breadcrumbs instead of regular breadcrumbs for extra crunch.
- Add sliced cucumbers to the salad for extra freshness.
Tips and tricks:
- Make sure to pat the fish fillets dry with paper towels before coating them in the flour mixture to ensure the coating sticks well.
- To make the fish fingers extra crispy, you can double coat them in the egg and breadcrumb mixture.
- You can prepare the fish fingers in advance and store them in the fridge until ready to bake.
Storage instructions:
Leftover fish fingers can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
To reheat the fish fingers, place them on a baking sheet and bake in the oven at 375°F for 5-7 minutes until heated through.
Presentation ideas:
Arrange the fish fingers on top of the salad in a neat row for a visually appealing presentation.
Garnishes:
Garnish the salad with a sprinkle of chopped fresh herbs such as parsley or cilantro.
Pairings:
This dish pairs well with a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
Serve this dish with a side of garlic bread or roasted potatoes.
Troubleshooting advice:
If the coating on the fish fingers is not sticking well, try adding a little bit of milk to the egg mixture to thin it out.
Food safety advice:
Make sure to cook the fish fingers until they are cooked through and the internal temperature reaches 145°F to ensure they are safe to eat.
Food history:
Fish fingers were first invented in the 1950s by a British company called Birds Eye.
Flavor profiles:
This dish has a crispy and savory flavor from the fish fingers, paired with a fresh and tangy flavor from the salad.
Serving suggestions:
Serve this dish as a light and refreshing lunch or dinner option.
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