Japanese-Inspired Fish Fingers
June 11, 2026 · Michael Chen

Product: Beanstalk Fish Fingers

Prep Time: 15 minutes (plus 10 minutes marinating)

Cook Time: 12 minutes

Total Time: 37 minutes

Serves: 2

Total Ingredients: 8

About the Recipe

These crunchy plant-based fish fingers are elevated with a Japanese-inspired marinade of soy, sesame and rice vinegar, then coated in a mixture of panko breadcrumbs and seaweed flakes for an umami-rich, deeply satisfying crunch. A simple yet impressive dish ready in under 30 minutes.

Ingredients

• 8 pieces — Beanstalk Fish Fingers

• 2 tbsp — Soy sauce

• 1 tsp — Rice vinegar

• 1 tsp — Sesame oil

• ¾ cup (60 g) — Panko breadcrumbs

• 2 tbsp — Dried seaweed flakes (nori furikake or crushed nori)

• ¼ tsp — Fine white pepper

• 3–4 tbsp — Neutral oil for shallow frying

Method

In a shallow dish, whisk together the soy sauce, rice vinegar and sesame oil to make the marinade. Place the Fish Fingers in the dish and turn to coat evenly. Leave to marinate for 10 minutes at room temperature, turning once halfway.
While the fish fingers marinate, mix the panko breadcrumbs, seaweed flakes and white pepper together in a separate shallow dish until evenly combined.
Lift each marinated fish finger out of the marinade (letting excess drip off) and press firmly into the panko mixture on all sides, ensuring a thorough, even coating.
Heat 3–4 tbsp neutral oil in a large non-stick frying pan over medium-high heat. Wait until the oil is hot and shimmering — approximately 2 minutes.
Place the coated fish fingers in the pan in a single layer without overlapping. Fry for 3–4 minutes on the first side until the breadcrumbs are deep golden brown and crisp.
Carefully flip each fish finger using tongs and fry for a further 3–4 minutes on the second side. Press down gently with a spatula to ensure good contact with the pan.
Remove from the pan and drain on kitchen paper for 1 minute. Serve immediately while hot and crispy.

Serving & Garnish