These crispy plant-based Fish Fingers are infused with the bold flavors of soy, sesame, and rice vinegar before being coated in savory seaweed flakes. Golden, crispy, and packed with umami, they’re a quick Japanese-inspired dish that’s perfect for sharing or enjoying as a satisfying main.
(+10 mins marinating)
Fish Fingers
INGREDIENTS
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✓ 1 box BeanStalk Brands Fish Fingers
✓ 2 tbsp soy sauce
✓ 1 tsp rice vinegar
✓ 1 tsp sesame oil
✓ 2 tbsp dried seaweed flakes (nori furikake or crushed nori)
✓ ¼ tsp fine white pepper
✓ 3–4 tbsp neutral oil (for shallow frying)
✓ Extra seaweed flakes
✓ Lemon wedges
✓ Wasabi mayo
✓ Pickled ginger
✓ Soy sauce and sesame oil
INSTRUCTIONS
1. Make the Sauce
Whisk together the soy sauce, rice vinegar, and sesame oil. Set aside.
2. Pan Fry or Air Fry
Heat 3–4 tbsp of neutral oil in a large non-stick frying pan over medium-high heat. Fry the Fish Fingers for 3–4 minutes per side, until crisp and deep golden brown.
Air Fry Method: Alternatively, air fry at 375°F (190°C) for 7–10 minutes, turning halfway through, until crisp and heated through.
3. Toss
In a large bowl, add the hot Fish Fingers and prepared sauce. Toss gently until the Fish Fingers are evenly coated.
4. Serve
Serve immediately while hot and crispy. Garnish with extra seaweed flakes and a wedge of lemon. Pair with wasabi mayo, pickled ginger, or a drizzle of soy sauce and sesame oil for a Japanese-inspired finish.
