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!
I made these to rave reviews for use in tacos. Delicious, and so great to not need to fry or deep fry to get a proper crunch.
Now looking back the recipe I realised I forgot to put salt in the crumb so added after cooking. Loved it will definitely make again.
I’m new to this site and making my way through the recipes! X
I just made these with my grandson. One word…..divine! I couldnt get over how simple it was to make and how crisp and tasty they were.
That’s great to hear Priya!
How easy is this to make – really pleased with the result as were my hungry family !
Just make sure the fish (I used cod) is not wet before you put in the batter
Thanks for the reminder! Put that direction in for frozen fish, forgot for fresh. Will add it! N x (PS Glad everyone enjoyed it!)
The fish fingers were absolutely delicious! We live in a town with three fish plants. They landed haddock that morning, so it was super fresh. I loved the crispy coating. It’s definitely going on our menu rotation. We made some and froze some. Can’t wait to taste the frozen fish too.
Sounds amazing Nan, I’m so happy you enjoyed them!
Hi. I’m having trouble saving to pinterest…any ideas please?
Hi Narguess, I’m not having issues here so it may be your browser or settings – N x
Aaahh Nagi,
you’ve done it again 🙂
🙂 Thanks so much
just wanted to know what type of paprika you used smoked sweet hungarian im about to make this for dinner thanks again for your wonderful recipes xo
nagi
Hi Betty, either is fine, however I used sweet here – N x
I’ve just made these tonight and they are amazing! I’m just about to throw out my frying pan…no more frying fish ever!!
these look awesome, can’t wait to try. Just a quick question, is that fresh grated parmesan that you use or the dried parmesan you can buy off the shelf? Thank you 🙂
Hi Bel, it’s fresh parmesan – you can either buy the grated in the bags or grate yourself 🙂
BRILLIANT!! Can’t wait to try
these.
I hope you love them!! N x
Good morning ! I made these last night and they are delicious !!! I made with cod and they were so tender ! Again you are amazing !!!
Perfect Char!
Hi Nagi
Do you freeze them before or after cookin
Mary
Hi Mary – I like to freeze before cooking. N x
Wow Dozer all grown up and adorable.
Nagi you are a genius when it comes to dymestfying cooking with ease luv ya💕
Love Dover’s beautiful golden fur……..
😂 Looks amazing in the sun doesn’t it Dorothy?!
Have you ever eaten Yabby or even seen one? I believe native only to Australia. If so, what do they taste like? Love all your recipes!
Hi Frank, yes! They look like small lobsters and taste like a cross between a lobster/shrimp. 🙂
Many thanks!!
Your fish fingers put a whole new spin on finger food for me. We love a plate of good quality fish sticks, so these look wonderful. We have some lovely cod fillet in the freezer that will work well with this recipe.
Maybe Dozer has a girlfriend and he was out pining away for her.
You’ll love them Ron!! Love to know what you think once you try them! N x
Ooohh I love a fish finger sandwich with tomato ketchup.
Hugs for Dozer x x
Love it Jayne! 😂
In the US we’d eat these fish fingers with Fries and Coleslaw. Yum! can’t wait to try them.
The perfect combo Nadia!!
We have just bought an Instant Vortex 10 qt Oven…OMG it makes the best crunchy outside juicy inside chicken. Love it – hoping for some of your delicious recipes. Love your site. I am canadian but my granddaughter is in Fiji and she loves your blog too!!!
Sounds great Karen!!
Sounds fab. Is there an aldi frozen fish I could use for this!
Hi Christine – I’m sure there would be! N x