1. Gulf Coast Kitchen
  2. Fish Fingers

Fish Fingers

By Pam Johnson
Fish Fingers
  • 2 lbs speckled trout or flounder fillets
  • 1 cup all-purpose flour
  • 3 eggs, beaten
  • 2 cups panko
  • 1 tsp salt and 1 tsp black pepper
  • 2 tsp South Coast Creole Seasoning
  • Olive oil
  • 1 lemon, cut into wedges

Lemon-Garlic Mayonnaise Dip

  • 1 cup Hellmann's mayonnaise
  • 1 or 2 cloves garlic, minced
  • 2 tablespoons freshly squeezed lemon juice
  • Salt and ground black pepper (to taste)


Frying the Fingers

  1. Cut speckled trout or flounder fillets on diagonal (to make them longer) into finger strips about 3/4” wide.
  2. Place in three separate bowls; flour seasoned with salt, pepper and South Coast Creole Seasoning, beaten eggs, and panko.
  3. Dredge fingers lightly in flour, shake off excess. Dip in beaten egg to coat evenly. Dredge in panko, turning and pressing lightly to cover completely. Place breaded fingers on foil-lined baking sheet and refrigerate approximately 30 minutes to allow coating to adhere.  
  4. Pour olive oil into large non-stick frying pan (about 1/2" deep) and heat over moderate flame to 350°F. Place coated fingers in heated oil, evenly spaced, do not crowd. Cook until first side is golden brown and then turn carefully to brown other side. Remove and drain on paper towels or rack. Removed bits of browned coating from frying pan. Add oil as necessary to fry additional batches.

Lemon-Garlic Mayonnaise Dip

  1. Mix together mayonnaise, garlic and lemon juice in small bowl. Add salt and pepper to taste.


Serve fish fingers with mayonnaise dip and lemon wedges, great as appetizers or entrée!
Servings: 6