Dinner

Crisp Spiced Haddock Fish Fingers with Basil Lime Sauce and Fragrant Rice Recipe

Name: Crisp Spiced Haddock Fish Fingers with Basil Lime Sauce and Fragrant Rice Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai-inspired
Ingredients: 300g chunky haddock fillet; 2 tsp cornflour; 2 tsp polenta; Salt, to season; Black pepper, to season; 3 tbsp sunflower oil, divided; 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

ByJack Voss November 8, 2025November 8, 2025

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Introduction

Crisp spiced fish fingers are a delicious twist on a classic favorite. Made with chunky haddock coated in a crunchy cornflour and polenta mix, they’re served with a zesty, fragrant sauce and fluffy Thai rice. Perfect for a quick, flavorful dinner that’s sure to impress.

The image shows a white plate with three main parts: a portion of plain white rice on the top right, several pieces of golden, crispy fried fish to the bottom right garnished with small green leaves, and three wedges of bright green lime arranged to the bottom left near the fish. To the left of the plate is a small white bowl filled with dark brown sauce, floating some green herbs. The background is a white marbled surface, and a fork is placed on the top right side outside the plate. The 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 fish into pieces about 5 x 10cm and pat dry with kitchen towel. On a plate, mix the cornflour and polenta and season with salt and pepper. Toss the haddock pieces in the mixture to coat evenly.
Step 2: Heat 2 tbsp of sunflower oil in a large frying pan over medium heat. Add the haddock fingers and cook for 5-8 minutes, turning occasionally until golden and crisp. Remove and drain on kitchen paper. Keep warm.
Step 3: Wipe out the pan and return to the heat with the remaining oil. Add the sliced chilli and cook for 1 minute, then remove from heat. Stir in the torn basil leaves, soy sauce, and lime juice to make the spicy sauce.
Step 4: Meanwhile, cook the Thai fragrant rice according to the package instructions, about 10-12 minutes, until tender. Drain well.
Step 5: Serve the crisp fish fingers alongside the rice, spoon over the spicy sauce, garnish with extra basil leaves, and lime wedges for squeezing.

Tips & Variations

For extra crunch, gently press the cornflour and polenta mixture onto the fish before frying.
Substitute haddock with cod or pollock if preferred.
Add a pinch of smoked paprika to the coating mix for a smoky flavor.
Serve with a side of steamed vegetables for a complete meal.

Storage

Store any leftover fish fingers in an airtight container in the fridge for up to 2 days. Reheat in a hot oven or under a grill to retain crispiness. Rice can be refrigerated for up to 3 days and reheated in the microwave or on the stove with a splash of water.