Fish Finger Skewers for Grilling and Roasting

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Fish Finger Skewers for Grilling and Roasting

Instructions

Let the fish fingers thaw slightly in the refrigerator, then cut 1 fish fingers each into 3 equal parts. Cut the yellow pepper into cubes (the size of the pepper cubes should be based on the fish finger cubes). Peel and quarter the vegetable onion and separate the individual onion rings.
Now alternately skewer paprika, onion and fish fingers on 8 kebab skewers until everything is used up. Heat the oil in a pan and fry the kebab skewers over medium to high heat for about 10-15 minutes until crispy.
Bring the rice to the boil with 2 cups of water and simmer gently over a low heat for about 15 minutes. Season to taste with salt and a little pepper.
Remoulade sauce or cocktail sauce tastes best as a dip with fish fingers skewers.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.