Fish Fingers
Fish Fingers are crispy baked fish strips coated with a mayonnaise-based batter and a crunchy panko breadcrumb and Parmesan crust seasoned with paprika. The fish is cut into uniform strips, battered, then breaded and baked until golden and crisp. Served with tartar sauce or lemon wedges, this preparation offers a tender, juicy interior with a flavorful crunchy coating. Using panko breadcrumbs enhances the crispiness compared to standard crumbs. This recipe makes a home-cooked alternative to store-bought fish fingers, suitable for family meals and seafood snacks.
Ingredients
- 600g / 1.2lb White fish fillets , patted dry (Note 1)
- cooking 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 each
- 1/2 tsp black pepper each
Batter
- 1 egg
- 1 tbsp mayonnaise
- 2 tbsp flour
- 1/4 tsp black pepper each
- 1/4 tsp salt each
Serving
- tartar sauce or other seafood dipping sauce
- lemon wedges
- chive garnish (optional, finely chopped, or parsley
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.
Notes
- Use white fish fillets suitable for baking such as ling, cod, or tilapia; avoid lean, dry fish like swordfish or tuna.
- Frozen fish works fine if fully thawed and patted dry before coating.
- Panko breadcrumbs provide extra crunch; regular breadcrumbs can be substituted using volume measurements.
- Serve fish fingers immediately after baking to maintain crispness; reheating may dry out the fish and soften the coating.
- Alternatively, freeze raw coated fish fingers and bake from frozen, increasing baking time by about 15 minutes.
- Simple dipping sauces like tartar sauce, creamy lemon sauce, or ketchup-based options complement the dish well.
Nutrition Information
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 266
% Daily Value*
| Calories | 266cal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 35g | 70% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 120mg | 40% |
| Sodium | 538mg | 22% |
| Potassium | 514mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 575IU | 12% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.