Homemade Fish Fingers Recipe

Learn how to make the best homemade fish fingers with this easy baking recipe! Crispy on the outside and flaky on the inside, these fish fingers are healthier than store-bought versions. Perfect for family dinners and a great way to introduce children to seafood.

Difficulty:

Beginner

Prep Time:

20 mins

Cook Time:

15 mins

Serves:

4 servings (12 fish fingers)

Ingredients

<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>

Nutrition Facts (per serving)

🍽️ Serving Size:

🔥 Calories:

🥑 Fat:

🧈 Saturated Fat:

🍞 Carbohydrates:

🍭 Sugar:

🍗 Protein:

🫀 Cholesterol:

🧂 Sodium:

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Homemade Fish Fingers Recipe?

The main ingredients include white fish fillets (cod, haddock, or pollock), plain flour, eggs, panko breadcrumbs, paprika, dried mixed herbs, garlic powder, onion powder, salt, pepper, vegetable oil, and lemon for serving. This creates the perfect balance of crispy coating and tender fish.

How to cook Homemade Fish Fingers Recipe at home?

Learn how to cook Homemade Fish Fingers Recipe by creating a three-step coating station (flour, egg, then seasoned breadcrumbs), arranging the coated fish pieces on a lined baking tray, drizzling with oil, and baking at 200°C for 15-18 minutes until golden and crispy. The wire rack technique ensures all-around crispiness without flipping.

Can I freeze homemade fish fingers for later use?

Yes, you can freeze uncooked fish fingers by placing them on a baking sheet until solid, then transferring to freezer bags. Cook from frozen by adding 5-7 minutes to the baking time. Cooked fish fingers can also be frozen for up to 1 month and reheated in the oven for best results.

What's the best type of fish to use for crispy fish fingers?

Firm white fish like cod, haddock, and pollock are ideal as they hold their shape well during cooking and have a mild flavour that appeals to everyone, especially children. Avoid oily fish like salmon or mackerel as their stronger flavour can overwhelm the delicate coating.

How do I make fish fingers extra crispy in the oven?

For extra crispy oven-baked fish fingers, ensure the fish is completely dry before coating, use panko instead of regular breadcrumbs, place them on a wire rack while baking for air circulation, drizzle with a little oil before baking, and preheat your oven thoroughly to 200°C.

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