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Home Fish

Fish Fingers recipe

By:Nagi
Published:27 Jan '20Updated:30 Jan '20
172 Comments
Recipe v Video v Dozer v

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!}

Close up of homemade fish fingers being dipped into tartare sauce

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??

Plate of homemade fish fingers recipe, ready to be served

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:

How to make homemade fish fingers

My secret steps

  1. 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

  2. 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.

What goes in homemade Fish Fingers

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 😂)

Close up showing the inside of fish fingers

 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!

Oven baked Fish fingers on a tray, fresh out of the oven

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!

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Broccoli Salad with Lighter Creamy Dressing
Close up of sweet potato salad with baby spinach, feta, almonds, red onion, wild rice drizzled with a Honey Lemon Dressing
Wickedly Delish Sweet Potato Salad
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Lemon Potato Salad
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Kale and Quinoa Salad
Close up of Corn Salad with Avocado with a Lime dressing
Corn Salad with Avocado
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Side Salads

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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Oven baked Fish fingers on a tray, fresh out of the oven

Fish Fingers

Author: Nagi
Prep: 15 mins
Cook: 15 mins
Mains
Western
4.97 from 59 votes
Servings4
Tap or hover to scale
Print
Recipe video above. Fish Fingers so perfectly golden and crunchy it's hard to believe they're BAKED rather than fried! Toasting the breadcrumbs makes all the difference because fish cooks in the oven so much faster than it takes to brown the breadcrumbs. BONUS: This is a mess free breading technique!

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:

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).

Nutrition Information:

Calories: 266cal (13%)Carbohydrates: 12g (4%)Protein: 35g (70%)Fat: 9g (14%)Saturated Fat: 2g (13%)Cholesterol: 120mg (40%)Sodium: 538mg (23%)Potassium: 514mg (15%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 575IU (12%)Calcium: 77mg (8%)Iron: 2mg (11%)
Keywords: baked fish, breaded fish, crumbed fish, fish fingers recipe, homemade fish fingers
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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!

Dozer spotted something outside

 

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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172 Comments

  1. Fennie says

    February 25, 2022 at 7:36 pm

    I use this recipe oodles of times and not only the kids love it, even the adult does!
    They ate without thinking of me sometimes..🤣

    Reply
  2. James says

    February 19, 2022 at 8:52 pm

    5 stars
    Crumbed larger fish fillets and served them with your Crunchy Seasoned Baked Potato Wedges and Gordon Ramsays Chilli Minted Mushy Peas. Delicious! Best fish and chips we’ve ever had.

    Reply
  3. Roxanne says

    January 13, 2022 at 7:32 pm

    Goodmorning Nagi! The package of my frozen fish says not to thaw it before use. Should I still defrost it, as stated in your recipe?

    Greetings from Amsterdam, The Netherlands

    Reply
  4. Ruth Scott says

    November 20, 2021 at 10:25 am

    5 stars
    I made these tonight using cod fillets. Hubby and I both said this recipe is a keeper. FYI – Hubby is a Brit and makes fantastic fried fish & chips so for him to like them is saying a lot. Thanks

    Reply
  5. chic says

    November 14, 2021 at 7:49 am

    4 stars
    Yum another success, thanks again Nagi.
    Now for the monkfish

    Reply
  6. Lozza says

    November 7, 2021 at 4:22 pm

    5 stars
    Wow this was awesome, very tasty, thank you.

    Reply
  7. Chic says

    November 7, 2021 at 6:45 am

    5 stars
    Hi Nagi,thanks again….just yummy
    I was thinking of using monk Fish, would this require longer baking time?

    Reply
    • Nagi says

      November 10, 2021 at 3:35 pm

      Hi Chic – I don’t think it would but check it and if it needs one more minute then pop it back in. N x

      Reply
  8. Salome Cruz says

    October 21, 2021 at 9:21 am

    5 stars
    I made these and my family love them, made some tartar sauce, they are crispy and delicious, thank for the recipe 🙂

    Reply
    • Nagi says

      October 22, 2021 at 9:40 am

      So glad you enjoyed it Salome! N x

      Reply
  9. Linda Bonine says

    October 2, 2021 at 10:06 am

    After a very long time of seeing all your great recipes I finally got busy with this one. Don’t know why I waited so long. I used cod and it was amazing. Crunchy on the outside and moist and meaty on inside. Thank you for a great recipe that can be used other ways.

    Reply
  10. Donna G says

    October 1, 2021 at 8:52 pm

    5 stars
    The whole family loved these using ling fish. Toasting the breadcrumbs is genius! It makes such a difference to the look and taste, will definitely make again.

    Reply
  11. Rebekah says

    August 23, 2021 at 7:50 pm

    5 stars
    So easy and amazing! I used basa fillets for a low budget dinner and they turned out perfect. I added some Cajun to the panko crumb, turned out delicious.

    Mixed a bit of Greek yoghurt, Mayo and squirt of lemon juice for dipping – yum..

    Reply
  12. Christine Cheshire says

    August 23, 2021 at 9:07 am

    5 stars
    OMG! This is now one of our favorites. Best fish sticks ever. I used tilapia and it was so light and fluffy. Also mixed a few tablespoons of mayo with a little siracha and this made a delicious dip. Thanks so much for making me a better cook, Nagi.

    Reply
  13. Kirsty Andrews says

    August 18, 2021 at 11:37 am

    5 stars
    Made these with my 3 year old who loves to help in the kitchen…super easy, really crunchy and delicious…the kids loved them almost as much as I did! Made Nagi’s tartare sauce to go with them…really yum!😋

    Reply
  14. Michelle says

    June 30, 2021 at 4:41 am

    5 stars
    Amazingly easy and delicious! Thanks Nagi!

    Reply
    • Nagi says

      June 30, 2021 at 6:57 pm

      You’re so welcome Michelle!! N x

      Reply
  15. Andrew Costello says

    June 13, 2021 at 5:51 pm

    5 stars
    Easy to prepare and the kids loved it !
    I used salmon and it came out very well

    Reply
  16. Pia Hinsley says

    April 6, 2021 at 10:53 am

    Oh my goodness. These were the biggest hit on Good Friday. I did them along with my Moroccan Prawns recipe. My husbands favourite (his request). He finished the fish fingers off instead of the prawns. Such an easy recipe and so seriously yummy.

    Reply
  17. Carol says

    March 22, 2021 at 8:32 pm

    5 stars
    So yummy, so easy

    Reply
    • Nagi says

      March 23, 2021 at 1:23 pm

      I’m so glad you loved them Carol! N x

      Reply
  18. Cassy says

    March 21, 2021 at 6:14 pm

    I made these with salmon fillet instead of white fish tonight (didn’t include paprika) and it was amazing! Made with Nagi’s tartare sauce too of course *drool*

    Reply
    • Nagi says

      March 22, 2021 at 10:28 am

      I’m so glad you loved it Cassy!! N x

      Reply
  19. Jessica A Lovatt says

    March 20, 2021 at 8:51 pm

    5 stars
    Yum yum yum. Thank you for such an easy and delicious recipe. I’ve made a few of your dishes now and always see others I want to try. Thank you for making cooking so fun and straight forward.

    Reply
  20. Juan says

    March 19, 2021 at 5:32 am

    Hi Nagi! Can I use halibut for this recipe? Thanks!

    Reply
    • Nagi says

      March 19, 2021 at 6:24 pm

      Yes 100% Juan! N x

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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