Homemade Fish Fingers Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g firm white fish fillets (cod, haddock, or pollock), skinless and boneless</li><li class="ingredients-single-item">100g plain flour</li><li class="ingredients-single-item">2 large eggs, beaten</li><li class="ingredients-single-item">150g panko breadcrumbs</li><li class="ingredients-single-item">1 tsp paprika</li><li class="ingredients-single-item">1 tsp dried mixed herbs</li><li class="ingredients-single-item">1/2 tsp garlic powder</li><li class="ingredients-single-item">1/2 tsp onion powder</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1/2 tsp freshly ground black pepper</li><li class="ingredients-single-item">2 tbsp vegetable oil</li><li class="ingredients-single-item">1 lemon, cut into wedges (for serving)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking tray with wire rack</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">3 shallow dishes for coating</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (180°C fan) and line a baking tray with parchment paper. Place a wire rack on top if you have one – this helps the fish fingers get crispy on all sides without flipping.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Pat the fish fillets dry with kitchen paper – this is crucial as excess moisture will prevent your coating from adhering properly. Cut the fish into even fingers, approximately 8-10cm long and 2cm wide. Try to keep them uniform in size so they cook at the same rate.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Set up your coating station with three shallow dishes. In the first dish, place the flour seasoned with a pinch of salt and pepper. In the second dish, beat the eggs until well combined. In the third dish, mix the panko breadcrumbs with paprika, dried herbs, garlic powder, onion powder, salt, and pepper.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Dip each fish piece first in the flour, coating all sides and shaking off any excess. Next, dredge in the beaten egg, allowing any excess to drip off. Finally, press firmly into the seasoned breadcrumbs, ensuring an even coating all over. The three-step coating creates a protective barrier that keeps the fish moist while developing a crispy exterior.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Arrange the coated fish fingers on your prepared baking tray, leaving space between each piece to allow hot air to circulate. Drizzle or brush each fish finger lightly with vegetable oil – this helps achieve that beautiful golden color and extra crispiness you'd normally get from frying.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bake in the preheated oven for 15-18 minutes until golden brown and crispy. The exact time will depend on the thickness of your fish pieces. You'll know they're done when the coating is crisp and golden, and the fish inside flakes easily when tested with a fork. The internal temperature should reach 63°C (145°F).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Allow the fish fingers to rest for 2-3 minutes before serving – this helps set the coating and prevents it from falling off when handled. Serve hot with lemon wedges for squeezing over, and perhaps some homemade tartar sauce or ketchup for dipping.</li></ol>