top of page

Asian Chunky Fish Fingers

20 Minute Asian Chunky Fish Fingers. An Asian twist to a British classic. Yum!

Serves: 2 (easily doubled) Time: 20 minutes



  • 1 Pack of Microwavable Jasmine Rice or 50g dry weight per person

  • Salt and Pepper

  • 160g Pack of Tenderstem Broccoli

  • Vegetable Oil, for frying

  • 120g Flour

  • 1 Tablespoon Mustard Powder

  • 115ml Sparkling Water

  • 340g Skinless Cod, cut into 4 strips

  • 2 Spring Onions, thinly sliced

  • 4 Tablespoons Thai Sweet Chilli Sauce

  • Lemon Wedges, for serving


  1. Heat the oven to 120°C.

  2. In a large pot, cover the base with 2 inches of veg oil and heat over a medium heat. Combine the flour, mustard powder, a pinch of salt, and the sparkling water in a large bowl.

  3. Season the fish, and dip each fillet into the batter, coating both sides, allowing any excess batter to drip off. When the oil is nice and hot, fry the fillets off in batches, until nice and golden, around 7 mins. Once ready, remove from oil and pop them on a wire rack to allow any oil to drip out. Season with salt then pop them in the oven to remain warm.

  4. Meanwhile, heat the rice according to the package instructions and cook the broccoli to your liking.

  5. Serve the cod with the rice, chopped spring onions, broccoli and chilli sauce and lemon wedges.


Love this recipe? ❤️

Click the little heart at the bottom of this recipe and it will save to your Favourite Recipes on your profile - so you can easily find it next time.

Don’t forget to like and comment below to recommend to others 👇🏻

Hope you loved it!

Rosie ❤️


Related Posts

See All


bottom of page