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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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!
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 ?
I grew up on baked fish fingers (frozen) so these bring back childhood memories of arriving late to my grandparents house and having a “special treat” for dinner. These are delicious and will definitely be in my regular meal rotation. Thank you!
Love, love, loved these fish fingers, as did all the family !
So tasty, but very healthy.
Browning the panko crumbs is a stroke of genius!
I’ll definitely be making these again. Thanks Nagi!
I LOVE your video tutorials! No fluff and boring parts – right to the point. Can’t wait to try these, your recipes are always a hit! (Especially the pavlova one :)))))
This was a huge hit with my family. Everyone loved it and we ate every morsel. We ate it with some tartar sauce that I made.
Nagi
Would coral trout fillets work with this recipe?
Hi Nagi. I hope you’re well. Please can you help? My fish starts leaking juice in the oven, so it ends up soggy 😣
The fish is fresh. I dip in the batter, crumb & put in the oven straight away.
Good luck with the book 📚
My approach is to:
1. Place the fish fingers on a rack in the baking pan so that any released moisture drips off.
2. Make sure your fish are as dry as possible before starting. I use kitchen paper to dry.
Absolutely delicious and easy to make. I have never made my own fish fingers before. Thanks Nagi for showing me how!
I am happy that you enjoyed them Karen!! N x
I use this recipe oodles of times and not only the kids love it, even the adult does!
They ate without thinking of me sometimes..🤣
Crumbed larger fish fillets and served them with your Crunchy Seasoned Baked Potato Wedges and Gordon Ramsays Chilli Minted Mushy Peas. Delicious! Best fish and chips we’ve ever had.