Fun & Tasty Way To Save The Reefs
Nice crunchy baked, not fried, lionfish fish fingers using a special method for an extra crispy outer crust and tender inner fish. Pair this with a sweet dip like Dijon apricot mix, spicy sriracha mayonnaise or just tartar sauce. Or eat them without a dipping sauce!
Every time you eat lionfish you are saving tens of thousands of reef fish. Saving the reefs has never been so delicious! Thank you for your efforts and enjoy the Baked fish fingers!
- 1-1.flb lionfish filets
- Oil spray
- 1 1/2 cups (75g) panko breadcrumbs
- 1/4 cup (25g) parmesan
- 2 tsp paprika
- 1/2 tsp salt and 1/2 tsp pepper
- 1 egg
- 1 tbsp. mayonnaise
- 2 tbsp. flour
- 1/4 tsp salt and pepper
Preheat the oven to 350°F.
- Spread breadcrumbs on tray.
- Spray with oil, bake for 4 minutes until they are golden.
- Transfer toasted breadcrumbs into a bowl, add remaining crumb ingredients and mix. Toasting the breadcrumbs gives them a good start on a crunchy coating, remember, the lionfish cooks more quickly than the crumbs will brown.
- After putting crumbs into a bowl, increase the oven temperature to 425*
- Spray the same used tray with oil.
- Mix batter ingredients in a separate bowl.
- Cut the lionfish into strips 1.5 x 5 inches, as they shrink in length. Lionfish filets are often small, so try to cut them as long as you can.
- Place fish in Batter, gently mix with rubber spatula to coat. Do not leave sitting around (will become watery), coat immediately.
- Using tongs, place fish pieces in breadcrumbs. Spoon over crumb, use fingers to press to adhere.
- Note: Once the lionfish fingers are prepped they can be frozen raw for future use. They do not freeze well after being baked.
- Transfer to a baking tray. Spray fingers with oil, bake for 13 minutes or until crispy on the outside.
- Serve with lemon wedges, Tartare Sauce or sriracha mayonnaise.