Fish Fingers

Fish Fingers are a classic favorite reimagined in this homemade recipe that delivers all the crunch and flavor of the fried version—without deep frying. These golden, oven-baked fish fingers are made from tender strips of white fish coated in a seasoned batter and crispy panko-Parmesan crumb. Quick to prepare and family-friendly, they’re perfect for weeknight dinners or casual gatherings.

Why You’ll Love This Recipe

Homemade fish fingers are fresher, healthier, and far more flavorful than the frozen kind. This recipe uses a quick toasted breadcrumb technique for extra crispiness and skips the deep frying for an oven-baked alternative. With simple ingredients, rich texture, and customizable dipping sauces, these fish fingers are guaranteed to be a hit with both kids and adults alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Fish:

• 600g (1.2 lb) white fish fillets (tilapia, ling, cod, or basa), patted dry

• Oil spray (olive oil or any plain variety)

For the Crumb:

• 1½ cups (75g) panko breadcrumbs

• ¼ cup (25g) grated Parmesan

• 2 teaspoons paprika (optional)

• ½ teaspoon salt

• ½ teaspoon pepper

For the Batter:

• 1 egg

• 1 tablespoon mayonnaise

• 2 tablespoons flour

• ¼ teaspoon salt

• ¼ teaspoon pepper

For Serving (optional):

• Tartare sauce or other seafood dipping sauce

• Lemon wedges

• Finely chopped chives or parsley

Directions

1. Preheat Oven:
   Preheat oven to 180°C (350°F).

2. Toast the Breadcrumbs:
   Spread the panko breadcrumbs on a baking tray. Spray lightly with oil and bake for 4 minutes until golden.
   Transfer toasted breadcrumbs to a bowl and stir in Parmesan, paprika, salt, and pepper. Set aside.

3. Increase Oven Temperature:
   Increase oven temperature to 220°C (425°F) (or 200°C for fan-forced ovens).
   Spray the same tray used for toasting the breadcrumbs with oil.

4. Prepare the Batter:
   In a mixing bowl, combine the egg, mayonnaise, flour, salt, and pepper. Whisk until smooth.

5. Cut and Coat the Fish:
   Slice the fish fillets into strips about 1.5 x 11 cm (approx. ⅗ x 4.5 inches).
   Coat each strip immediately in the batter, then press into the crumb mixture to evenly coat.
   Arrange the coated fish fingers on the prepared baking tray.

6. Bake the Fish Fingers:
   Lightly spray the tops of the fish fingers with oil.
   Bake for 13 minutes, or until golden and crispy on the outside and cooked through on the inside.

7. Serve:
   Serve hot with lemon wedges and your favorite dipping sauce such as tartare, creamy lemon sauce, or ketchup. Garnish with chopped chives or parsley if desired.

Servings and timing

Servings: 4 servings
Prep Time: 15 minutes
Cooking Time: 13 minutes
Total Time: 28 minutes
Calories per serving: Approximately 300–350 kcal (varies with sauce and oil used)

Variations

• Spicy version: Add cayenne pepper or chili flakes to the crumb for a kick.

• Herb upgrade: Mix in dried oregano, thyme, or dill into the breadcrumb mix for added flavor.

• Gluten-free option: Use gluten-free breadcrumbs and flour.

• Kid-friendly shapes: Cut fish into nuggets or fun shapes for a child-friendly twist.

• Pan-fry alternative: You can shallow fry the coated fish in oil over medium heat until golden and crisp.

Storage/Reheating

Store leftover fish fingers in an airtight container in the refrigerator for up to 3 days.

To reheat, bake in a 180°C (350°F) oven for 8–10 minutes or air-fry at 180°C for 5 minutes to regain crispiness.

Freezing is also an option. Arrange uncooked, coated fish fingers on a tray and freeze until solid. Then transfer to a freezer bag and store for up to 2 months. Bake from frozen, adding 2–3 minutes to the cooking time.

FAQs

What type of fish is best for fish fingers?

White, firm fish like cod, tilapia, ling, or basa work best. Avoid fish that flakes too easily.

Do I need to toast the breadcrumbs?

Yes, toasting ensures a golden, crunchy coating without frying. It’s a key step for oven-baked crispiness.

Can I make these in an air fryer?

Absolutely. Cook in an air fryer at 200°C (390°F) for 10–12 minutes, flipping halfway through.

How do I prevent the coating from falling off?

Make sure the fish is patted dry before battering and press the crumbs firmly onto each strip.

Can I use regular breadcrumbs instead of panko?

You can, but panko gives a much crispier texture. Regular breadcrumbs will be finer and softer.

Can I prepare them ahead of time?

Yes, you can coat the fish and refrigerate for up to 4 hours before baking. Bake just before serving.

What sauces go well with fish fingers?

Tartare sauce, lemon aioli, garlic mayo, sweet chili sauce, or plain ketchup are all great options.

Are these healthy?

Compared to deep-fried versions, these baked fish fingers are lower in fat and calories while still being satisfying and crispy.

Can I use frozen fish?

Yes, but thaw completely and pat dry before coating to prevent sogginess.

Do they taste fishy?

Not at all. Fresh white fish has a mild flavor, and the seasoning and crumb coating balance it perfectly.

Conclusion

These homemade Fish Fingers are crisp on the outside, tender on the inside, and packed with flavor—without needing a fryer. Easy to make and even easier to enjoy, they’re perfect for a quick dinner, family meal, or even party snack. Pair with your favorite dipping sauce and a squeeze of lemon for a crowd-pleasing dish you’ll want to make again and again.

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