Fish Fingers so perfectly golden and crunchy it’s hard to believe they’re BAKED rather than fried! Breaded white fish baked in the oven using a secret method to make them super crispy outside and tender on the inside, with the extra bonus of a mess-free way to coat the fish in breadcrumbs. Clean fingers – yay!
Say bye-bye to the boxes in the freezer aisle. Homemade fish fingers are incredible, SO EASY to make and they’re healthy {226 calories for 3!}
Fish Fingers recipe
Homemade fish fingers made without frying, and without your fingers getting caked with batter and breadcrumbs? YES YOU CAN!
This fish fingers recipe uses a much loved reader reader favourite baked breading technique involving a quick toasting of breadcrumbs in the oven and a single extra-strength dredge batter, by passing the usual flour-then-egg method.
This same breadcrumb baking method is also used in these reader favourite recipes: baked Chicken Cordon Bleu, Crunchy Chicken Tenders and even homemade Filet-O-Fish.
Just look at this pile of golden fish fingers! Don’t you just want to devour them all??
How to make fish fingers
So getting right to the point (because I know you’re just busting to know how I got them so perfectly golden!), here’s how to make fish fingers my way:
My secret steps
Toast the breadcrumbs: it’s an extra step but it’s effortless – just spread the breadcrumbs on a tray, spray with oil, then bake for 5 minutes. Fish fingers cooks quickly in the oven (15 min max), faster than the time you need for the breadcrumb to become golden and crisp (no matter how much oil you use). So we give it a little helping hand by toasting it beforehand. This is how you can make anything breaded that’s baked beautifully golden ALL OVER rather than splotchy like this; and
Single extra-strength dredge batter: no dusting with flour then dipping in egg. I use a single flour-egg dredge batter that provides extra sticking power which we need when we baked things that are breaded.
What goes in Fish Fingers
And here are the ingredients you need.
Best fish for fish fingers
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, cod, basa, catfish, barramundi, bream, snapper, John dory / Silver dory.
See the recipes notes for more suggestions and fish to avoid.
Other ingredients
Oil spray – There’s less than a teaspoon of oil used in the whole recipe by using oil spray instead of liquid oil. You get even coverage in a way you can never achieve using normal liquid oil. But if you don’t have spray, just substituted with a couple of tablespoons of oil;
Mayo for batter – this might look like an odd ingredient to use, but there’s logic to my madness! The mayo adds a bit of oil into the dredge batter to help the breadcrumbs brown evenly from the inside as well as the outside. It also adds a touch of flavour;
Parmesan – adds a boost of umami to the fish fingers, compensating for not frying in oil (because let’s face it – deep frying makes everything taste better. Even Mars Bars, apparently 😂)
Sauce for Fish Fingers
The classic sauce for Fish Fingers is 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.
If you’re after a really quick sauce, try one of these:
Quick creamy lemon – mix together mayo, sour cream or yogurt (or a combo of these) with a squeeze of lemon juice;
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!
What to serve with Fish Fingers
Here’s a few suggestions for things to serve on the side. I’m sticking with healthy options here to be one theme – but no one ever said no to a side of Cheesy Garlic Bread or homemade Wedges!
And it’s freezer friendly – from frozen!
I know those boxes of frozen fish fingers are tempting for a convenience meal. Take out of freezer, throw it on a tray, bake from frozen.
Well guess what? You can bake homemade fish fingers from frozen too! Sure it takes a little longer to make them from scratch rather than grabbing a box at the grocery store.
But these taste better, they’re way better for you and you know exactly what’s in them. Win, win, win! – Nagi x
Watch how to make it
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Fish Fingers
Ingredients
- 600g / 1.2lb white fish fillets , patted dry (Note 1)
- Oil spray (olive oil or any plain)
Crumb
- 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
Batter
- 1 egg
- 1 tbsp mayonnaise
- 2 tbsp flour
- 1/4 tsp salt and pepper , each
Serving
- Tartare sauce or other seafood dipping sauce
- Lemon wedges
- Finely chopped chives or parsley , garnish (optional)
Instructions
- Preheat oven to 180°C / 350°F.
Crumbing:
- 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.
Recipe Notes:
- 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!
Nutrition Information:
Life of Dozer
I took this 5 minutes before I hit Publish on this recipe. He’s spotted something of interest…. just not sure what 😂 Whatever it is, it must be really captivating – he’s been out there for ages in the beating hot sun!
Hi Nagi, love this recipe! Can you use the same recipe for other seafood like prawns, calamari and scallops?
I made the fish fingers last night for my family of 4 adults (along with your Tin Family Favorite seafood dipping sauce). They turned out fantastic, were easy to make and everyone loved them!! I loved the fact that they were baked, not fried, but the coating is wonderfully crisp!! Kudos to you for a healthy and amazing dish!!
Once the fish fingers are crumbed & assembled, can they be put in fridge until ready for oven, or would they go soggy. When I crumb meat or fish, i usually set crumbs in fridge before frying.
Thankyou.
Best fish finger recipe ever and so low in fat compared to frying…They look so golden without over cooking. i prepared and froze a big batch and my 85 year old friend was given some and said they were the best she ever had…baked from frozen.
Will skin-on fish fillet work for this recipe?
Nagi thanks for your wonderful recipes. All have come out amazing. About this fish finger, can I deep fry these instead of baking? We have some guests and I’m a little tight for baking as I have two other baked dishes to make.
Cheers from India!
Hi! Yes you can definitely fry if you prefer – they will be delicious. N x
Thanks a ton for replying! I’ll update on how it turned out, the party is tomorrow.
Hi Nagi, I love your site since discovering it about 3 months ago. Everything I make from here turns out delicious! I made this tonight and it turned out great. My boys and husband loved it. I am an Aussie living in Tokyo and my family said I should try to make ebi fry next time using this recipe. Do you think it would work?
Yes 100% Terry!!! Enjoy! N x
I love the idea of using the wet batter to make the breadcrumbs stick instead of the traditional egg/ flour method. Previously when I made fish fingers using the traditional breading method I always found there was too much of an “eggy” taste. This fixes that problem for me. Yummy recipe.
This is perfect for you Fiona!! N x
This is the best recipe EVER. I used Alaskan cod and it was delicious. Thank you so much Nagi you make me look like a superstar when I use your recipes.
Another toddler-approved recipe! We love your site. Thank you!
Can haddock be used
Sure can Laurel! N x
This was a hit with my 2 year old daughter. She gobbled them up! 🙂
Thank you Nagi, I have made these fish fingers for family & guests, never fails to impress.
Not frying is an absolute bonus.
Hi, any one tried/would this work with salmon?? My friend loves salmon fish fingers,but you can’t buy them in the UK. I’m about to tell her about this site!! She will be impressed!!
Hi Carole, I find salmon a more delicate fish – you can definitely use it, you just need to be gentle when handling them as they may break apart. N x
I used hake fish for this recipe and it vent out extremely delicious !! Thank you for the tip with pre-baked breadcrumbs) Thank you Nagi for your inspiring recipes 🙂
Baking the breadcrumbs first is absolute genius!!! Beautifully crispy fish fingers – recipe is a keeper! So glad I found this site. Had with your cheesy garlic bread – another winner!! Thanks Nagi
It’s a total game changer Priscilla! N x
My son’s favourite dinner is crumbed fish and I absolutely love this method…so much less mess making it and then no mess cooking it!! Thank you Nagi. I noticed you said crumbing and freezing with chicken doesn’t work, but it does for fish…why is that?
Hi, wanted to make these. Just re bread crumbs- do I toast them at 180°C for 4 mins? Also can I freeze the leftover bread crumbs? Thank you.
Hi Grace, yes bake for 4 mins as per the instructions. I don’t recommend keeping leftover crumbs if they’ve had raw fish dipped into them. N x
OMG another winner Nagi sensational with wild line caught barra frozen of course in remote qld amazing recipe
Sounds perfect Kym! N x
Hi Nagi
Just wondering if I could prepare the fish fingers in advance. I work in a homeless shelter and since covid we have been cooking dinner for our guests. Time is really short in the pm and if I could prepare at home.
Ps the lads adored your chess eh garlic pull apart bread
Thank you so much for your recipes – you have no idea how often you have saved my skin!
🙃
Hi Pip – Most definitely!!! I hope they are a hit! N x