*Any white fish tastes best. *The same recipe can be altered as per your needs - shallow fry them, bake them or even pan fry them. All these methods work. *Do not over fry, the golden color will turn darker and the coating will become stiff. *The white fishes get cooked fast, so keep an eye when you fry them. *This crumb coating and cooking method will guarantee a crispy coating provided you eat them immediately. *The uncooked and marinated fish freezes well for 1 month. Just thaw, coat and fry. *The fish should remain soft and juicy inside the coating, this is the key for a delicious fish finger recipe that soft and juicy from inside and crispy from outside. *Let the oil become hot enough before tipping in the fish sticks. *Fry them over medium-high heat.