Cod Crunchy Fingers 1965

1. 1

   Making sure there is no skin or bones in the fillets, cut them into fingers about 3 x 1/2 x1/2 inches.

2. 2

   Mix the onion powder, paprika,and celery salt with the water and mix well.

3. 3

   Add the egg and beat in well.

4. 4

   Shake the prepared cod in the flour (a baggie does this well with little mess).

5. 5

   The place each of the fingers one at a time into the egg, then into the bread crumbs.

6. 6

   Place these onto a baking sheet to set until all prepared.

7. 7

   At this point also they can be lightly covered and placed in the fridge, for a firmer crispier coating, also if doing a before hand preparation, for a few hours.

8. 8

   In a shallow frypan, place about an inch or two canola oil, and get hot about 375F.

9. 9

   Shallow fry you fish fingers for about 2 to 3 minutes on each side, do not overcook.

10. 10

    These are really good as a finger food with fries, and tartar sauce and lemon, or with salad and fries as a meal.

* Per serving · 4 servings · Values may vary.

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