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Fish Fingers With Avocado Dip

by Betsy Carter featured in 5 Fish Recipes That Are Easy To Catch (And Make!)


for 6 servings

Fish Fingers

  • 1 ½ lb
    white fish fillet (680 g)
  • 1 ½ cups
    bread crumbs (170 g)
  • 2 tablespoons
    fresh parsley, chopped
  • 1 lemon, zested
  • ⅓ cup
    all-purpose flour (40 g)
  • 3 large eggs, whisked

Avocado Dip

  • 2 avocados
  • 1 cup
    plain greek yogurt (285 g)
  • ¼ cup
    lime juice (60 mL)
  • ¼ cup
    olive oil (60 mL)
  • ¼ cup
    fresh cilantro (10 g)
  • 1 teaspoon
  • 1 teaspoon
    Calories 491
    Fat 23g
    Carbs 38g
    Fiber 5g
    Sugar 6g
    Protein 32g

Estimated values based on one serving size.



  1. Cut white fish fillets into 3x4-inch (8x10 cm) long strips. Set aside.
  2. Preheat oven to 400˚F (200˚C).
  3. In a small bowl, combine bread crumbs, parsley, and lemon zest.
  4. Place the flour and eggs in two separate bowls.
  5. Coat each fish strip with the flour, then eggs, and then bread crumbs. Transfer strips to a baking sheet.
  6. Bake for 15 minutes, flipping halfway and until golden brown.
  7. Combine the avocados, yogurt, lime juice, olive oil, cilantro, salt, and pepper in a food processor and blend until smooth.
  8. Serve baked fish fingers with avocado dip.
  9. Enjoy!




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