Dinner

Crisp Spiced Fish Fingers with Basil and Lime Recipe

Name: Crisp Spiced Fish Fingers with Basil and Lime Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian Fusion
Ingredients: 300g chunky haddock fillet; 2 tsp cornflour; 2 tsp polenta; Salt and pepper, to season; 3 tbsp sunflower oil; ½ red chilli, finely sliced; 12 basil leaves, torn, plus a few extra leaves to serve; 3 tbsp soy sauce; Juice of ½ lime, plus lime wedges to serve; 100g Thai fragrant rice

ByJake Silas November 6, 2025November 6, 2025

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Introduction

Crisp spiced fish fingers made with chunky haddock are a delicious twist on a classic favorite. Coated in a crunchy polenta and cornflour mixture and served with a tangy spicy sauce, this dish is perfect for a quick and flavorful meal.

A white plate on a white marbled background holds a serving of fluffy white rice on the top right side, with golden-brown fried cauliflower pieces arranged to the right and in front of the rice. Three lime wedges sit on the left side of the plate. A small white bowl filled with dark sauce topped with green herbs is placed at the left edge of the plate. The textures show the rice as soft and fluffy, the cauliflower crispy and golden with some herbs for garnish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g chunky haddock fillet
2 tsp cornflour
2 tsp polenta
3 tbsp sunflower oil
½ red chilli, finely sliced
12 basil leaves, torn, plus a few extra leaves to serve
3 tbsp soy sauce
Juice of ½ lime, plus lime wedges to serve
100g Thai fragrant rice

Instructions

Step 1: Cut the haddock into pieces approximately 5 x 10cm. Pat dry with kitchen towel to remove excess moisture.
Step 2: On a plate, mix the cornflour and polenta, then season with salt and pepper. Toss the haddock pieces in the mixture to coat evenly.
Step 3: Heat 2 tablespoons of the sunflower oil in a large frying pan over medium heat. Add the coated haddock fingers and cook for 5-8 minutes, turning occasionally until golden and crisp. Remove from the pan and drain on kitchen paper. Keep warm.
Step 4: Wipe out the frying pan with kitchen paper and return it to the heat. Add the remaining tablespoon of oil, then stir in the sliced red chilli. Cook for 1 minute, then remove from heat.
Step 5: Stir the torn basil leaves, soy sauce, and lime juice into the pan to create the spicy sauce.
Step 6: Meanwhile, cook the Thai fragrant rice according to package instructions, usually 10-12 minutes until tender. Drain well.
Step 7: Serve the crisp haddock fingers with the spicy sauce, lime wedges, fresh basil leaves, and the cooked fragrant rice.

Tips & Variations

For an extra crunch, try adding some finely ground nuts like almonds or cashews to the cornflour and polenta coating.
If you prefer less heat, reduce the amount of red chilli or remove the seeds before slicing.
Swap haddock for cod or pollock if preferred; just adjust cooking time slightly based on thickness.
To make it gluten-free, ensure your soy sauce is gluten-free or use tamari as a substitute.

Storage

Store any leftover cooked fish fingers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or air fryer to maintain the crisp texture. The sauce is best added fresh and can be kept refrigerated for up to 3 days.

How to Serve

A white round plate shows three main parts: a mound of white rice on the right side, golden-brown fried cauliflower pieces with a light crispy texture in front, and three lime wedges paired with a white bowl of dark brown dipping sauce garnished with green herbs on the left side; a few small green leaves are also scattered on the cauliflower. The plate sits on a white marbled surface with silver cutlery and a glass blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen haddock for this recipe?

Yes, you can use frozen haddock. Thaw it fully and pat dry before coating to ensure the coating sticks well and fries up crisp.

Is it possible to bake the fish fingers instead of frying?

Absolutely. Place the coated fish fingers on a baking tray lined with parchment and bake at 200°C (400°F) for about 15-20 minutes, turning halfway through until golden and cooked through.