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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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!
Fish Finger Fridays are now on our weekly menu. An Easy, totally delicious dish we accompanied with yoghurt bbq dipping sauce – Yum Thank you.
Made these last night and cooked in air fryer. So moist and crunchy, definitely a do again. Used Flake (gummy shark). Thank you.
I was sceptical to be honest as I hadn’t had much luck previously with oven baked crumbed meals… however this method is fantastic. So easy and worked perfectly. Very happy and from here on, these fish fingers will be on high rotation in our place. Thanks Nagi!
That’s great to hear Samantha, thanks so much! N x
Never made fish sticks before and these were a hit. The bread crumb idea of roasting first with spray oil is ingenious. Very crispy and so much better than store bought. Thank you for a great recipe.
You’re now converted Tammy!! N x
Hi Nagi
I made this recipe today and it was very good!
I liked your tips about the breadcrumbs and the batter you used.
Thanks for the lovely meal!
You’re so welcome Noemi! N x
Hi Nagi, is there any substitute for mayo please.
The batter concept is such a winner compared to flour and egg for bread . crumbing. Going to use it for all my b c from now on. Thanks again, and again, and again for everything you do.
You’re converted now David!! N x
These fish fingers are crunchy and delicious and perfectly cooked in 13 minutes. I have never been able to get a crunchy protein using the oven. Even my picky husband loved them! Thank you.
Can i leave out the parseman ?
parmesan*
This is amazing. Thanks Nagi for sharing this recipe!
You’re so welcome Jenny!
How do you coat the crumbs with oil without a spray bottle?
Hi Hanna, just lightly drizzle and toss – N x
Thank you Nagi! I am a novice when it comes to cooking and your site is inspiring me to try cooking more.
Will this work with raw shrimp?
Thanks in advance
Yes, like the fish fingers
BTW, your recipes have become the family favorites.
Hi Carol, are you referring to the crumbing method? N x
Yes, like the fish fingers
BTW, your recipes have become the family favorites.
Loved this recipe. I used sea bass, It was moist inside and crunchy outside. Loved the Tartar sauce too. Easy weekday meal. I’m thinking of using this batter recipe for chicken and vegetables too. Great alternative for deep frying.
I made the fish tonight, and hubby made tartar sauce. It was very good, and easy to do. The only thing I will change next time is to not use as much of the bread crumbs. I think 1 cup would be plenty. I had lots left over, but *just* enough batter to do the fish.
Hi Linda, you could always reduce the amount, I always like to have more than enough so I’m not scrambling last minute if I run out ☺️
So I am really fussy when it comes to seafood, that is I don’t like much of it. I only like limited amount of fish, will this recipe work well with whiting or flake. I really like the look of this recipe. Thanks.
Hi Michelle, yes it will work fine, love to know what you think if you try them! N x
This was lovely! The whole family devoured them and we are not fish-eaters. Made some home made lemon mayo to dip the fish fingers in. Thank you Nagi, for ANOTHER fantastic recipe!
SO good! I made these tonight with cod and they were delicious. Only modification was that I used 2 eggs for the batter. This will be a regular in my quick weekday dinners! Thanks again for another great recipe!
This was so good! A very straightforward recipe, delicious results, and I ate more of these than I thought I could! Used the freshest cod fillets that I could find. I also loved the easy sauce suggestions (mayo, sour cream, lemon juice, mmm). Thank you, Nagi!
Yes that is what happened to mine . I use cod that they said was frozen before . Would that have done it ? They were delicious but I would like to have them crispier like yours…
I assume it’s just the fact it was frozen slightly changed the texture of the fish – make sure you pat them dry before using frozen fish 🙂
thanks for getting back to me. I will pat dry the next time . They were delicious !
Good morning ! I just have a question. I made and reviewed these fish fingers and they were delicious ! I do have a question though, although mine were delicious they were not like yours where you could pick them up . What did I do wrong ? They tasted awesome but I would like them like yours….Thanks
Hi Char, what do you mean they weren’t like mine? did they fall apart when you picked them up? If so – that’s the type of fish you’re using. Try something a little more firm 🙂