Fried fish is awesome. There is a stand at the farmers market by Nick’s parents house in PA that has the most amazing fried halibut sandwich. They coat the fish in dry pancake mix, then egg, then panko and deep fry it to deliciouness. On a potato roll with their homemade cocktail sauce, it is heaven. I would eat one for every meal if I could, but alas, I cannot.

So let’s be real here, these baked fish fingers leave a lot to be desired if you are looking for some deep fried goodness. However, they are pretty delicious and smothered in this guilt free yogurt tarter like sauce, they are even better.

I am so glad that Anne from Rainforest Recipes chose these Crispy Fish Fingers as her pick this week for Craving Ellie in My Belly.

Follow up:

Overall this was a healthy and satisfying meal. Nick and I were both really full for hours after eating this.

There was no flounder to be had at Whole Foods, so I bought some halibut instead. For the coating I used panko breadcrumbs instead of the whole wheat. I was pretty impressed with how well the coating held up. It was very crisp and thick and did not fall off the fish at all. Some of the Food Network reviewers complained that the fish was a little bland, so I seasoned my flour mixture with Old Bay. Does everyone know what Old Bay is by now? It’s pretty big around these parts, since Summertime means Maryland crab feasts in and around our great nation’s capital. I did not find the fish to be bland at all, so I guess this did the trick.

I baked them using Aggie’s air baking method, which is basically just elevating the fish on a baking rack over a baking sheet while in the oven. This helps prevent the bottom from getting soggy. My fish was a bit dry because I overcooked it by a few minutes. Oops. Once it got a nice dose of the tarter sauce though, it was fine.

The sauce was really good and it reminded me somewhat of coleslaw dressing. I used Stoneyfield oragnic non fat Greek yogurt since the nice people over there sent me some coupons for free yogurt. Thanks Stoneyfield people! Next time I would add some diced pickles or cornichons to the sauce to make it more like an actual tarter sauce.

I served this with some good old oven baked fries.

It was a great meal, and I will definitely be making these again.