Salad with fish fingers

I can't forget the first time I combined fish fingers with salad. My fridge was pretty empty, just some forgotten vegetables on the shelf and a few stray fish fingers left in the freezer from a rushed dinner. I thought, “Let’s see what comes out of this; a little crunch won’t hurt the salad.” Since then, I’ve made this version quite often, especially when I want something quick and uncomplicated, but still want to feel like I’ve eaten something tasty. It’s the kind of salad that doesn’t give me headaches, it’s quick to make, I don’t throw anything away, and honestly, it works anytime, whether it’s just for me or if someone drops by unexpectedly.

Considering how quickly it comes together, you hardly realize when the table is set. Just 10 minutes, including washing the vegetables and frying the fish fingers. It yields about 2 servings, meaning two bowls for normal people or one larger one if you’re really hungry. The difficulty level is minimal; even if you’ve never cooked before, you can’t mess this up.

For this recipe, you’ll need:

3 fish fingers – those frozen fish sticks with a crispy coating. I usually go for white fish, as it doesn’t have a strong flavor and works well in salad. Their role is to add texture and a bit of substance; otherwise, just vegetables seem a bit sad.

2 large tomatoes – I prefer them ripe, sweet, and juicy, as they add volume and moisture to the salad.

2 radishes – for crunch and a slight peppery note. If you don’t like them or don’t have any, it’s no big deal; you can skip them or use something else crunchy.

2 tablespoons of canned corn – for color and sweetness, plus it balances out the acidity of the tomatoes.

1 stalk of celery (the green kind, not the root) – slice it thinly for freshness and a different kind of crunch.

Half a bell pepper – I usually use yellow or red for a color contrast that doesn’t overpower the flavor.

1 tablespoon of olive oil – this ties everything together; I don’t use more because the fish fingers are already fried.

Lemon juice to taste – I squeeze a slice or two for a tangy kick, but not too much.

Salt and black pepper, to your liking – it’s important to taste after mixing.

1. First, I tackle the fish fingers. I heat the pan, add a splash of oil (sometimes I skip the oil if they’re newer and don’t stick), and cook them over medium heat until they’re golden brown on all sides. Don’t crowd them, or the coating will get soggy. Once they’re done, I take them out and let them cool on a plate. I don’t add them to the salad hot, or everything gets mushy.

2. While the fish fingers cool, I prepare the vegetables. I wash the tomatoes well, then slice or dice them, however I can. I wash the radishes and slice them thinly, as I don’t like big pieces. I do the same with the celery, slicing it as thinly as possible; otherwise, it seems too tough and bothersome to eat. I cut the bell pepper into sticks or cubes, depending on my mood. I drain the corn well; otherwise, the juice ends up at the bottom of the salad, and it’s not as great.

3. I put all the vegetables in a large bowl. I season with salt and pepper, add the olive oil, and squeeze the lemon juice right on top so it absorbs all the flavors. I mix everything well with my hands or a large spoon. Now I taste it; if it needs more salt or lemon, I adjust.

4. Once the fish fingers have cooled enough to handle, I cut them into pieces about 2-3 cm long. I place them on top rather than mixing them into the salad so they remain somewhat crispy. Sometimes, if I know I won’t eat immediately, I set them aside and add them just before serving.

5. That’s it; it’s not rocket science, just a matter of chopping, frying, and mixing. If you want it to look a bit fancier, you can sprinkle some herbs on top – a bit of parsley or finely chopped green onion.

I’ve come to make this salad when I don’t feel like cooking or when I find I have nothing prepared and I’m really hungry. I like that I don’t waste time, yet I still feel like I’m eating something warm and crunchy, not just a pile of cold vegetables. It works well for lunch or dinner, and if there are leftovers, they won’t spoil by morning (although the fish fingers won’t be crispy the next day). Plus, I use what I have in the fridge; it’s not necessary to have every ingredient on the list. It also has the advantage that I don’t feel the need for bread since the fish fingers are filling.

Useful tips:

- Don’t put the fish fingers over the salad while they’re hot, as they will get soggy and lose their texture.

- If you have patience, let the vegetables sit with salt and lemon for 2-3 minutes before adding the oil; this helps the flavors meld better, but honestly, I don’t always do this.

- You can bake the fish fingers if you want to avoid frying. I usually put them in frozen at 200°C for about 15 minutes, flipping them halfway.

- If you want a gluten-free version, look for fish fingers without wheat breadcrumbs in stores or make your own from fish fillets and gluten-free breadcrumbs (which are now widely available).

- It’s not exactly diet-friendly, but you can reduce the oil and use baked fish fingers, plus add more vegetables and less corn, as that’s where the main carbs come from.

Substitutions and variations:

- If you don’t have celery, you can use cucumber, as long as it’s something crunchy.

- Instead of fish fingers, canned tuna or another smoked fish works, but it won’t have the same crunchy effect.

- You can add avocado if you want more creaminess or some leafy greens.

- For a vegan version, use veggie nuggets or tofu sticks coated in breadcrumbs; surprisingly, it turns out quite well.

- If you don’t like corn, leave it out or replace it with cooked peas.

Serving ideas:

I eat it as is, but it also works on a slice of toasted bread. If you want a complete meal, add a creamy soup at the start or a plain yogurt at the end. For a drink, something tangy pairs well – I drink lemon water, but I think a light beer or lemonade would work nicely too. If you’re serving it at a mini party, put it in small bowls so everyone can take as much as they want; it doesn’t need to look perfect.

Frequently asked questions

1. Can I use oven-baked fish fingers instead of fried ones?

Yes, you can bake them. They are a bit less crispy than if you fry them in a pan, but they still do the job. Place them on parchment paper with a bit of oil on top, at 200°C for about 10-15 minutes, flipping halfway. They dry out a bit, but you won’t notice a huge difference in the salad.

2. If I don’t have bell pepper, what can I use instead?

You can skip it, but you might add cucumber or even some spinach leaves. Just make sure not to use anything that releases too much water, like raw zucchini. I’ve also used thinly sliced raw carrot, and it worked fine.

3. What if the salad tastes too sour to me?

Next time, use less lemon, or balance it with half a teaspoon of sugar or honey if that doesn’t bother you. Overly acidic tomatoes spoil the dish, so look for ripe ones. Another option is to add more corn, as it’s sweet.

4. Can I prepare the salad in advance?

Yes and no. The vegetables hold up if you cut them and keep them cool (max one or two hours), but the fish fingers should only be added right before serving; otherwise, they’ll get completely soggy and lose their appeal. Otherwise, you can have all the ingredients prepped and just mix them on the spot.

5. Can I use another type of fish?

Yes, but it won’t be the same. You can use canned tuna, smoked salmon, or homemade breaded fish fillets, but fish fingers with breadcrumbs give that “good junk food” texture. If you want it to be healthier, try grilled fish fillets cut into cubes.

Nutritional values

One serving, as described above (without bread and extras), is around 350-400 kcal. It varies a lot depending on the fish fingers; some have more breadcrumbs, others less. The protein comes from the fish (about 12-15g per serving), and the fat isn’t huge if you don’t add oil for frying, but you still get about 10-12g per serving. Carbohydrates are about 30g (mainly from breadcrumbs and corn). If you reduce the corn or choose oven-baked fish fingers, the total calories and fats decrease. It’s balanced enough to keep you full for lunch or dinner, but it’s not diet-friendly if you eat three servings.

How to store and reheat

The salad itself lasts in the fridge for about 24 hours, but the fish fingers lose their crunch once mixed with the vegetables. If you know there will be leftovers, keep the fish fingers separate and cold, and add them on top just before eating. I don’t recommend reheating them in the microwave – they turn rubbery. It’s better to pop them in the oven for 5 minutes to regain some crispiness. The vegetables, if they’ve sat with salt and lemon, will soften and create juice, so ideally, you should make just what you’ll eat right away. If you have to store it, keep the dressing separate from the vegetables for better preservation.

That’s all there is to this quick and uncomplicated salad, but it’s far from boring when you’re in the mood for something crunchy and colorful on your table.

Wash the vegetables and slice them. Add salt. Add pepper. Add oil. Squeeze lemon juice. Mix. The salad is ready. Enjoy your meal!!!

 Ingredients: 3 pcs. fried fish fingers, 2 tomatoes, 2 red radishes, 2 tablespoons of canned corn, 1 stalk of celery, 1/2 bell pepper, 1 tablespoon of olive oil, lemon juice to taste, salt

 Tags:  fish salad paste pane