Craving a crispy, golden seafood snack that’s easy and family-friendly? This fish fingers recipe brings restaurant-quality crunch right to your kitchen. Each bite has tender, flaky white fish inside and a perfectly crisp coating outside. Because they’re baked instead of fried, they’re lighter yet just as satisfying. You can make them ahead and freeze for quick dinners or after-school bites. In under 30 minutes, you’ll have crunchy, savory fish fingers that everyone will love, fresh, flavorful, and irresistibly good.
Table of Contents
Why You’ll Love This Fish Fingers Recipe
You’ll love this fish fingers recipe because it’s baked, not fried, yet still incredibly crunchy. The panko coating creates that perfect golden shell, while parmesan adds a deliciously rich flavor. Also, the light touch of paprika brings a mild warmth that kids enjoy too. It’s quick to prepare, taking less than half an hour from start to finish. The taste beats any frozen box version, offering a crisp, fresh bite every time. In fact, once you try homemade fish fingers, you’ll never go back to store-bought again.
What You’ll Need
Best Fish for Fish Fingers
The best fish for this fish fingers recipe are mild white fillets like ling, tilapia, cod, basa, or barramundi. These fish bake beautifully with tender flakes inside. You can also try bream, snapper, or John Dory for a slightly sweet touch. Avoid very lean fish like swordfish or tuna because they dry out easily. If using frozen fish, always thaw it completely and pat it dry with paper towels. Doing so keeps the coating crisp and prevents sogginess during baking.
Other Ingredients
Use panko breadcrumbs for a light, crunchy coating that turns golden in the oven. Parmesan adds savory depth, while a spoonful of mayonnaise keeps the batter moist and helps browning. A bit of paprika adds color and a hint of spice, and olive oil spray ensures even crisping. You’ll also need flour, egg, salt, and pepper for the batter. For garnish, sprinkle chopped parsley or chives and serve with lemon wedges and tartare sauce for dipping.
How to Make Fish Fingers
Toast the Breadcrumbs
Preheat your oven to 180°C or 350°F. Spread panko breadcrumbs on a tray, spray lightly with oil, and bake for about 4 minutes until golden. Then, mix them with parmesan, paprika, salt, and pepper. Toasting first helps create an even color and crunch.
Prepare the Batter
Next, raise the oven temperature to 220°C or 425°F. In a bowl, whisk together the egg, mayonnaise, flour, salt, and pepper until smooth. This batter helps the crumbs stick perfectly and gives a crisp, golden finish.
Coat the Fish
Slice your fish into strips about 1.5 by 11 cm. Dip each strip into the batter, making sure it’s coated evenly. Then press it into the breadcrumb mix so every piece is covered in crunchy goodness.
Bake Until Crisp
Spray a baking tray with oil and arrange the coated fish fingers evenly spaced. Spray the tops lightly with more oil. Bake for about 13 minutes until golden and crisp outside but tender inside. Serve hot with lemon wedges and your favorite dipping sauce.
Pro Tips for Perfect Crunch
Always toast the breadcrumbs first for that signature crunch. Never let the battered fish sit too long before breading or it will get soggy. Panko gives the best texture, but regular breadcrumbs can work in a pinch. The mayonnaise in the batter adds a touch of richness and helps with browning. Work quickly once the batter is ready so the coating stays light and crisp when baked.
Serving Ideas
Serve your fish fingers with tartare sauce, creamy lemon dip, or Thousand Island dressing for variety. They pair wonderfully with fresh salads, roasted vegetables, or crispy potato wedges. You can also use them in sandwiches with lettuce and mayo for a quick meal. These fish fingers make great lunchbox items or party appetizers when served with a few different dipping sauces like a creamy and spicy Cajun seafood boil for a flavorful twist.
Make-Ahead and Storage Tips
To prepare ahead, coat the raw fish fingers and freeze them immediately in a single layer. Bake straight from frozen at 220°C for about 15 minutes. They’ll turn out just as crispy and fresh. Cooked fish fingers are best eaten right away since reheating can make them lose their crunch. This recipe freezes beautifully and is perfect for busy weeknights when you want homemade taste fast.
Recipe Variations and Substitutions
Add chili flakes for a little heat or garlic powder for extra savory flavor. Swap parmesan for pecorino or even a dairy-free cheese if needed. You can also use gluten-free breadcrumbs to make them suitable for all diets. Try new sauces too, like sweet chili or a ketchup-mayo blend. For more seafood variety, check out my authentic Maryland crab soup recipe for fun meal ideas.
Other Recipes You May Enjoy
Conclusion
These homemade fish fingers are simple, crispy, and full of flavor. They’re lighter than fried versions but just as satisfying. Perfectly seasoned with parmesan and paprika, they offer a crunchy bite and tender fish inside. Whether for family dinners or snacks, this fish fingers recipe will quickly become a favorite in your kitchen. Try it today and share your results with friends or on Pinterest.
Crispy Baked Fish Fingers
Equipment
- Oven
- Baking tray rimmed preferred
- Mixing bowls two
- Whisk
- Knife for slicing fish
- Measuring cups and spoons
- oil spray bottle
Ingredients
- 600 g white fish fillets cut into strips 1.5 x 11 cm or 1.2 lb
- oil spray olive or plain
- 1.5 cups panko breadcrumbs
- 0.25 cup grated parmesan
- 2 tsp paprika optional
- 0.5 tsp salt for crumb mixture
- 0.5 tsp pepper for crumb mixture
- 1 egg
- 1 tbsp mayonnaise
- 2 tbsp flour
- 0.25 tsp salt for batter
- 0.25 tsp pepper for batter
- lemon wedges for serving
- tartare sauce or other seafood dip
- finely chopped chives or parsley optional
Instructions
- Preheat oven to 180°C 350°F. Spread panko on a tray, spray with oil, and toast for 4 minutes until golden.
- Transfer toasted panko to a bowl. Mix in parmesan, paprika, 0.5 tsp salt, and 0.5 tsp pepper.
- Increase oven to 220°C 425°F. Lightly oil the same tray.
- In a bowl whisk egg, mayonnaise, flour, 0.25 tsp salt, and 0.25 tsp pepper to make a smooth batter.
- Slice fish into strips about 1.5 x 11 cm. Pat dry well.
- Dip fish in batter to coat. Immediately press into crumb mixture until fully covered.
- Arrange on the oiled tray. Spray tops lightly with oil. Bake 13 minutes until golden and crisp with flaky fish inside.
- Serve hot with lemon wedges and tartare sauce. Garnish with chives or parsley.
