Crisp spiced fish fingers

Crisp spiced fish fingers

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(3 ratings)

Prep: 10 mins Cook: 15 mins


Serves 2
Fish fingers aren't just for kids. Liven them up with Asian flavours for a grown-up treat

Nutrition and extra info

  • Can be frozen, uncooked

Nutrition: per serving

  • kcal309
  • fat18g
  • saturates0g
  • carbs9g
  • sugars18g
  • fibre9g
  • protein30g
  • salt4.33g
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  • 300g chunky haddock fillet



    A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…

  • 2 tsp cornflour
  • 2 tsp polenta



    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 3 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • ½ red chilli, finely sliced
  • 12 basil leaves, torn, plus a few extra leaves to serve
  • 3 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • juice ½ lime, plus lime wedges to serve



    The same shape, but smaller than…

  • 100g Thai fragrant rice



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  1. Cut the fish into pieces approximately 5 x 10cm. Pat dry with some kitchen towel. Mix the cornflour and polenta on a plate and season with salt and pepper. Add the haddock and turn to coat in the mixture.

  2. Heat 2 tbsp of the oil in a large frying pan and add the haddock fingers. Cook for 5-8 mins, turning occasionally. Remove from the pan and drain on kitchen paper. Keep warm.

  3. Wipe out the pan with kitchen towel. Return to the heat and add the remaining oil. Add the chilli and cook for 1 min, then remove from the heat and add the basil, soy and lime juice.

  4. Cook the rice for 10-12 mins, until tender. Drain well and serve with the haddock fingers, spicy sauce, lime wedges and a few basil leaves.

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Comments, questions and tips

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sarapb67's picture
19th Jul, 2010
Cooked this tonight. Hadn't used polenta before and we loved the crispy coating. In fact, my daughter raved about the fish. I agree with the last review that this would be great with a green vegetable and sweet chilli sauce instead or as well as the sauce in the recipe. Quick and easy - really good midweek meal. Will definitely cook again.
5th Jul, 2010
could these be oven baked for a healthier dish?
2nd Jul, 2010
Hi This was served for a family of 6 using frozen haddock. Absolute winner, children loved it. Felt healthy eating it!
libby0's picture
29th Jun, 2010
I used basa (because it was really cheap, frozen and sustainable). This was delicious. The polenta made the fish really crispy with much less effort than batter or breadcrumbs. I found it hard to find polenta, I had to go to a different supermarket. I gave the children Ketchup with theirs, we liked the dipping sauce but may use sweet chilli sauce next time. I served it with pak choi.
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