QiMeal
Paluszki Rybne Domowe
Paluszki Rybne Domowe · ready in 32 min · 4 servings · 876 kcal per serving · easy · 8 ingredients
A Polish family classic made with affordable mintaj, crisp breadcrumbs, and a squeeze of lemon for the familiar homemade fish-finger taste.
- Prep
- 18 min
- Cook
- 14 min
- Total
- 32 min
- Serves
- 4
- kcal
- 876
- Difficulty
- easy
Ingredients · 4 servings
- 600 gPollock fillet, skinless and boneless
- 80 gWheat flour
- 2Egg, beaten
- 120 gBreadcrumb
- ½Lemon, juiced
- 250 mlSunflower oil, for shallow-frying
- 1 tspSalt
- ½ tspBlack pepper, ground
Equipment
stovetop, cutting board, chef's knife, shallow dish, fork, frying pan, kitchen thermometer, tongs, paper towel, mixing bowl, plate, serving plate
Instructions
- Prepare Station
Gather and measure all ingredients, then set out a cutting board, knife, 3 shallow dishes, fork, frying pan, thermometer, tongs, and paper towels. · 5 min
What to look for: Ingredients measured and breading dishes ready.
- Cut Fish
Cut the pollock fillet into finger-sized strips about 2 cm wide, keeping the pieces even so they fry at the same speed. · 5 min
What to look for: Even fish strips with no loose bones visible.
- Season Fish
Season the fish strips with salt, black pepper, and lemon juice, turning gently so every piece is lightly coated. · 3 min
What to look for: Fish looks lightly glossy and evenly speckled.
- Coat Strips
Coat each strip in wheat flour, dip in beaten egg, then cover with breadcrumb, pressing gently so the crumbs cling. · 8 min
What to look for: Each strip has a complete, dry-looking breadcrumb coating.
- Fry Golden
Heat sunflower oil to 170°C / 338°F, then shallow-fry fish in batches for 3 minutes per side until golden and 63°C / 145°F inside. · 12 min
When it is done: Check the thickest strip reaches 63°C / 145°F and flakes easily.
- Drain Fingers
Transfer the fried fish fingers to paper towels and let excess oil drain while the crust stays crisp. · 2 min
What to look for: Oil spots appear on the paper towel and the crust remains firm.
- Serve Hot
Serve the homemade fish fingers immediately while the breadcrumb crust is hot, crisp, and fragrant. · 1 min
What to look for: Fish fingers are neatly plated and still steaming lightly.
Nutrition (per serving)
| kcal | 876 |
|---|---|
| Protein | 38 g |
| Carbohydrates | 38 g |
| of which sugars | 2 g |
| Fat | 63 g |
| of which saturated | 7 g |
| Fibre | 2 g |
| Sodium | 975 mg |
Nutri-ScoreC
Allergens
Contains: fish, gluten, eggs
Ingredient substitutions
Pollock fillet
- Cod: Cod is traditional enough, but pollock is the everyday Polish budget choice.
Wheat flour
- Breadcrumb: Use only if flour is unavailable; the crust will be thicker and less even.
Egg
- Water: Water binds much less than egg; press breadcrumbs firmly if used.
Breadcrumb
- Wheat flour: The result will be less crunchy and closer to flour-dusted fried fish.
Lemon
- Black pepper: It adds aroma, not acidity; use only when lemon is unavailable.
Salt
- Lemon: Extra lemon brightens the fish but does not replace saltiness.
