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 told my son we’re having fish tonight and his first words were: “those ‘real fish’ fish fingers!?“. This one is another hit in my household. Thank you Nagi!
I made this tonight for the first time. Husband and three young kids devoured it and asked for seconds, including the one that “doesn’t like fish.” It took me longer than 15 minutes to prep (with frequent interruptions) but I think it’s also a pretty forgiving recipe that once you’ve made once or twice you could throw together easily without having to measure everything. I had to make it dairy-free so left out the Parmesan and added nutritional yeast and garlic powder.
These are amazing and so easy!
These were amazing!!!
Thank you for all the helpful hacks, mainly browning the Panko and adding Parmasan cheese which made huge difference! I even made tartar sauce based on your recipe . No dill or parsley so I grated some shallot and added a teaspoon of dijon mustard. It tasted amazing!
I am just so happy I found this recipe as I avoid all fried foods and this is technically baked, not fried
Absolutely dreadful, pitiful and disgusting. Quit frankly I think if you make these you should let them go up in flames in your oven. I’m very disappointed.
Hi, if you give an “absolutely dreadful, pitiful and disgusting recipe” 5 Stars what do you give one that you like! or where you just being Ironic? I cannot tell.
Outstanding recipe. We cook fish often in many different ways and this was the best we’ve had! Have a few fresh shrimp in the fridge and used those with the left of the batter and coating. Will make again and again!
Forgot the five stars. 🙂
These were fantastic! The crunch is impressive. I put the baked leftovers in the fridge not expecting much and after a few minutes in the air fryer to warm them up the next day, they were still crunchy. Probably crunchier than the first day. This works for all sizes of fish too, since I was in too much of a hurry (hungry) to cut the strips small. Thanks for another amazing recipe!
The recipe can also be made with chicken? Greetings from belgium Thank you
Can I fry these? Our oven can be weird sometimes and I don’t want to ruin the fish fingers by taking a chance.
Hi Nagi! Yet another great recipe. I ended up with fish “chunks” instead of “fingers” but still tasted great. Another keeper recipe! Just wondering, can I freeze the leftover (cooked) fish? If so, can I just put frozen bits into the oven until re-heated through? I’ve told family and friends about recipetineats & they’re all loyal followers too. My go-to place when I’m looking for a recipe. Keep up the great work! 🙂 <3
Great recipe, thank you! Was looking for oven-baked and this was perfect (although I can confirm there is no ‘apparently’ in how good a deep-fried mars bar tastes!!)
Finally a meal that my toddler loves. These were so delicious and easy to make. I have tried a few of your recipes now and they are consistently amazing. Thank you
Hi Nagi, is there any chance I can subsitute the mayonnaise with yoghurt?
came here to ask this!!
Love the recipe. Browning the panko first was great in keeping the fish crispy. Made tartar sauce and it was a great dinner.
Hi Nagi,
Can you advise how I can stop the fish juice from leaking out when cooking & making the crumb soggy. Thank you!
Yum!! I just made this with flathead fillets. Worked perfectly. Just as delicious as fried and no having to mess around disposing of oil! Am converted. Thanks Nagi!
The family absolutely devoured these fish fingers.. and I love that they are virtually guilt free!! …
So easy and so tasty. Loved how easy and mess-free the crumbing was. Thanks Nagi!
How long do they still stay crispy please ?