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September 16, 2025
Fish Fingers recipe
Fish Fingers so completely golden and crunchy it’s arduous to consider they’re BAKED quite than fried! Breaded white fish baked within the oven utilizing a secret methodology to make them tremendous crispy exterior and tender on the within, with the additional bonus of a mess-free technique to coat the fish in breadcrumbs. Clear fingers – yay!
Say bye-bye to the containers within the freezer aisle. Home made fish fingers are unimaginable, SO EASY to make and they’re wholesome {226 energy for 3!}
Fish Fingers recipe
Home made fish fingers made with out frying, and with out your fingers getting caked with batter and breadcrumbs? YES YOU CAN!
This fish fingers recipe makes use of a a lot cherished reader reader favorite baked breading method involving a fast toasting of breadcrumbs within the oven and a single extra-strength dredge batter, by passing the same old flour-then-egg methodology.
This identical breadcrumb baking methodology can be utilized in these reader favorite recipes: baked Chicken Cordon Bleu, Crunchy Chicken Tenders and even selfmade Filet-O-Fish.
Simply have a look at this pile of golden fish fingers! Don’t you simply wish to devour all of them??
Find out how to make fish fingers
So getting proper to the purpose (as a result of I do know you’re simply busting to know the way I acquired them so completely golden!), right here’s how you can make fish fingers my approach:
My secret steps
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Toast the breadcrumbs: it’s an additional step however it’s easy – simply unfold the breadcrumbs on a tray, spray with oil, then bake for five minutes. Fish fingers cooks shortly within the oven (15 min max), quicker than the time you want for the breadcrumb to turn out to be golden and crisp (irrespective of how a lot oil you utilize). So we give it slightly serving to hand by toasting it beforehand. That is how one can make something breaded that’s baked superbly golden ALL OVER quite than splotchy like this; and
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Single extra-strength dredge batter: no dusting with flour then dipping in egg. I exploit a single flour-egg dredge batter that gives further sticking energy which we’d like after we baked issues which might be breaded.
What goes in Fish Fingers
And listed below are the elements you want.
Greatest fish for fish fingers
I’ve used Ling – the lengthy form makes it very best for chopping into fish finger batons.
Just about any fish fillets will work right here besides lean fish that dries out simply, corresponding to swordfish, kingfish, bonito and tuna.
Different standard fish that may work properly embrace: tilapia, cod, basa, catfish, barramundi, bream, snapper, John dory / Silver dory.
See the recipes notes for extra solutions and fish to keep away from.
Different elements
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Oil spray – There’s lower than a teaspoon of oil utilized in the entire recipe by utilizing oil spray as a substitute of liquid oil. You get even protection in a approach you may by no means obtain utilizing regular liquid oil. However should you don’t have spray, simply substituted with a few tablespoons of oil;
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Mayo for batter – this would possibly seem like an odd ingredient to make use of, however there’s logic to my insanity! The mayo provides a little bit of oil into the dredge batter to assist the breadcrumbs brown evenly from the within in addition to the surface. It additionally provides a contact of flavour;
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Parmesan – provides a lift of umami to the fish fingers, compensating for not frying in oil (as a result of let’s face it – deep frying makes the whole lot style higher. Even Mars Bars, apparently 😂)
Sauce for Fish Fingers
The basic sauce for Fish Fingers is Tartare Sauce which you will discover on this recipe together with Thousand Island, Marie Rose and the RecipeTin Household Favorite seafood dipping sauce. All these go equally properly with Fish Fingers.
In case you’re after a extremely fast sauce, strive one among these:
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Fast creamy lemon – combine collectively mayo, bitter cream or yogurt (or a combo of those) with a squeeze of lemon juice;
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Ketchup and/or Sriracha with mayo, bitter cream or yogurt (or any combo of those);
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Ketchup and/or mustard!
The breadcrumb coating is properly flavoured, so that you don’t want a ton of flavour within the sauce. You simply need one thing moist. Even a squeeze of recent lemon juice would suffice right here!
What to serve with Fish Fingers
Right here’s a couple of solutions for issues to serve on the aspect. I’m sticking with wholesome choices right here to be one theme – however nobody ever stated no to a aspect of Tacky Garlic Bread or selfmade Wedges!
And it’s freezer pleasant – from frozen!
I do know these containers of frozen fish fingers are tempting for a comfort meal. Take out of freezer, throw it on a tray, bake from frozen.
Properly guess what? You possibly can bake selfmade fish fingers from frozen too! Positive it takes slightly longer to make them from scratch quite than grabbing a field on the grocery retailer.
However these style higher, they’re approach higher for you and you understand precisely what’s in them. Win, win, win! – Johnsat x
Watch how you can make it
Ingredients
- 600g / 1.2lb white fish fillets , patted dry (Note 1)
- Oil spray (olive oil or any plain)
- 1 1/2 cups (75g) panko breadcrumbs (Note 2)
- 1/4 cup (25g) parmesan
- 2 tsp paprika , optional
- 1/2 tsp salt and pepper , each
- 1 egg
- 1 tbsp mayonnaise
- 2 tbsp flour
- 1/4 tsp salt and pepper , each
- Tartare sauce or other seafood dipping sauce
- Lemon wedges
- Finely chopped chives or parsley , garnish (optional)
Instructions
- Preheat oven to 180°C / 350°F.
- Toast breadcrumbs: Spread breadcrumbs on tray. Spray with oil, bake 4 minutes until golden. Transfer toasted breadcrumbs into bowl, add remaining Crumb ingredients and mix.
- Increase oven to 220°C / 425°F (fan 200°C). Spray used tray with oil.
- Batter: Mix Batter ingredients in a separate bowl.
- Cut the fish into strips 1.5 x 11 cm / 3/5 x 4.5" (they shink 30% in length).
- Place fish in Batter, gently mix with rubber spatula to coat. Do not leave sitting around (will become watery), coat immediately.
- Breading: Pick up fish with tongs, place in breadcrumbs. Spoon over crumb, use fingers to press to adhere.
- Baking: Transfer to baking tray. Spray with oil, bake 13 minutes or until crispy on the outside.
- Serve immediately with lemon wedges, Tartare Sauce or other Sauce of choice – see here for recipes, any of these great for fish fingers! Also Note 3 for few quick sauce options.
Notes
1. Fish – I’ve used Ling – the long shape makes it ideal for cutting into fish finger batons. Virtually any fish fillets will work here except lean fish that dries out easily, such as swordfish, kingfish, bonito and tuna.
Other popular fish that will work well include: tilapia, ling, cod, basa, catfish, barramundi, bream, snapper, John dory / Silver dory.
Frozen fish works fine – thaw completely, pat dry then use per recipe. Any frozen white fish from grocery store should be fine – they always sell great all rounders.
2. Panko breadcrumbs – larger pieces than normal breadcrumbs which creates a really nice extra crunchy coating. Pretty common nowadays, found in the Asian section of supermarkets here in Australia. Can sub with normal breadcrumbs, but measure using cups not weight.
3. Sauces:
Classic – Tartare Sauce which you will find in this recipe along with Thousand Island, Marie Rose and the RecipeTin Family Favourite seafood dipping sauce. All these go equally well with Fish Fingers.
Quick sauces:
Quick creamy lemon – mix together mayo, sour cream or yogurt (or a combo of these) with a squeeze of lemon juice;
Pink sauce – Ketchup and/or Sriracha with mayo, sour cream or yogurt (or any combo of these);
Ketchup and/or mustard!
The breadcrumb coating is nicely flavoured, so you don’t need a ton of flavour in the sauce. You just want something wet. Even a squeeze of fresh lemon juice would suffice here!
4. Storage – either bake immediately once assembled OR freeze immediately raw then bake from frozen, 15 min. Cooked fish fingers don’t keep that well because crumb goes soggy and because they are so small, they don’t reheat well in the oven (inside tends to dry out).
5. Nutrition per serving, excluding dipping sauce. Takes into account leftover breadcrumb mixture about 1/2 cup (sounds like a waste but hard to coat properly if you use too little).
Did You Make This Recipe?
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