Homemade Fish Fingers

overhead shot of fish fingers, chips and beans on small white plate

Print Recipe

5 from 2 votes

These Homemade Fish Fingers are ultra crispy and super easy to make. Plus, they're baked - not fried!

Prep Time15

Cook Time20

Total Time35

Course: Lunch

Cuisine: British

Servings: fish fingers

Author: Chris Collins

Cost: £3 / $4

Equipment

Small Pan & Wooden Spoon (for breadcrumbs)
Sharp Knife & Chopping Board (to slice fish)
Paper Towels (to dry fish)
3 Large Shallow Bowls (for dredging fish)
Wire Rack & Baking Tray (to bake fish fingers)
Small Pot or Bowl (for seasoning)

Ingredients

1.2lb / 600g Skinless Cod Loins or Fillets (see notes)
1 1/4 cups / 75g Panko Breadcrumbs (see notes)
1/3 cup / 50g Flour
1/4 cup / 20g finely grated Parmesan
2 Eggs, beaten
1 heaped tbsp Butter
1 tsp EACH: Paprika, Salt
1/4 tsp EACH: Onion Powder, Garlic Powder, White Pepper
Oil Spray, as needed

Instructions

Breadcrumbs: Add 1 heaped tbsp butter to a pan and melt over medium heat. Add Panko breadcrumbs and fry for 5mins, or until the breadcrumbs turn golden, stirring & shaking the pan frequently. Place in a dish to one side and leave to cool.
Seasoning: In a small pot or bowl combine 1 tsp paprika & salt with 1/4 tsp onion powder, garlic powder and white pepper. Place to one side.
Prep Fish: Slice fish into 12 large wedges. You're looking to get them around 1" x 4.5-5", which seems quite big, but they will shrink so cut them slightly larger than what you imagine them ending up like. Thoroughly pat the fish dry with paper towels, then speedily move on to the next step, as the fish becomes watery the longer it rests (can pat dry again just before dredging if you need to).
Coat: Line up 3 large shallow bowls. The first with flour with half of the seasoning mix. The second with 2 beaten eggs. The third with the toasted breadcrumbs, parmesan and the rest of your seasoning mix. One by one dip the fish into the flour, then into the egg and finally into the breadcrumbs, ensuring you fully coat at each stage (especially the breadcrumbs).
Bake: Space out on an oiled wire rack above a baking tray (don't cram together or they'll steam on each other as they cook). Spray them with oil, then pop them in the oven at 220C/425F for around 12-15mins, or until golden and crispy all over. Allow to rest for a few mins (they will crisp slightly more as they cool).
Serve: Finish with a pinch of extra salt (optional) then carefully remove from the wire rack and serve up!

Video

Notes

a) Best fish to use for fish fingers? - I typically use Cod, just because that's the most classic option, but most white fish works great as fish fingers. Haddock and Pollock both work nicely. In general though just make sure it's skinless and try to get large pieces (preferably loins) just so it's in a shape that's easy to carve into large wedges.

b) Panko Breadcrumbs - These are great because they're large and airy, meaning they crisp up really well. You'll find them in the Asian section of most supermarkets.

c) Can I make these ahead of time? - I usually make these fresh, because that's when they'll be at their crispiest and the fish will be most moist. If I've got leftovers I will save them (usually freeze them) then reheat at 180C/350F until hot & crispy again. However, the fish will be slightly more dry, just because fish doesn't reheat particularly well. I don't tend to prep these ahead of time and bake at a later time, just because the longer they rest the more watery the fish becomes and the mushier the breadcrumb will get.

d) Serving - Great with Fries, Wedges or even Mash, classically paired with peas or baked beans. Also great in a Fish Finger Sandwich (soft white bread, lemon juice or malt vinegar, lots of butter and either ketchup or Tartar sauce).

e) Calories - Per fish finger.

Nutrition