- Nut free
- Peanut free
- Sesame free
- Shellfish free
- No added sugar
- High in protein
Made with tender white fish, this crispy fish fingers recipe is easy to prepare, kid-friendly, and so tasty you would never guess they're baked – not fried.
- Serves4
- Cook time5 minutes
- Prep time15 minutes
Ingredients
- 2 1/2 cups (180g) panko breadcrumbs
- 800g skinless firm white fish fillets, cut into 3cm-wide fingers
- 1/3 cup (25g) finely grated parmesan
- 1 lemon, rind finely grated
- 1 tsp paprika
- Hot chips, to serve
- Baby rocket leaves, to serve
- Lemon wedges, to serve
- Tartare sauce, to serve
Batter
- 1 free-range egg
- 1/3 cup (100g) mayonnaise
- 1/4 cup (35g) plain flour
- 1/2 tsp paprika
- 1 tsp lemon pepper (optional)
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat the oven to 180°C. Place breadcrumbs in an even layer over a baking tray. Bake for 10-12 mins or until pale golden. Set aside to cool.
Step 2
Increase the oven to 220°C (alternatively you can use an air fryer). Line a baking tray with baking paper and spray with olive oil.
Step 3
Combine the breadcrumbs, parmesan, lemon rind and paprika in a shallow bowl.
Step 4
To make the batter, combine the egg, mayonnaise, flour, paprika and lemon pepper in a shallow bowl. Season with salt.
Step 5
Use a fork to dip the fish in the batter, allowing excess to drip off. Dip in the breadcrumb mixture, pressing crumbs onto fish. Place on the lined tray. If using an air fryer, you may need to cook in two or three batches. Spray all over with olive oil.
Step 6
Bake for 20 mins or until golden brown and the fish is cooked through. Serve crumbed fish with hot chips, rocket, lemon wedges and tartare sauce. Sprinkle with extra lemon rind.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Leftover homemade fish fingers can be stored in the fridge in an airtight container for up to 2 days and reheated to make tasty fish tacos with dollops of sour cream, guacamole and chopped tomato, or combine with coleslaw and greens for an easy fish burger or wrap.
The history of fish fingers: where did they originate?
A childhood staple for many of us, the humble frozen fish finger has come a long way. These days it’s often made with fresh fish fillets, coated in fragrant seasoning and served with fancy trimmings at gastro pubs, gourmet restaurants and food trucks.
The first recorded fish finger recipe dates to England in 1900 when it was published in a newspaper as a breakfast dish. However, it was advances in freezing technology that led to the commercial launch of frozen fish fingers in America in the mid-1950s. Crumbing fish was nothing new, but the first generation of ‘heat and eat’ food proved a novel idea, and kid-friendly crispy fish fingers gained enormous popularity as a quick and convenient family meal.
Simple to prepare, fish fingers are as popular as ever and perfect for casual meals, entertaining and tempting fussy eaters. Here’s how to make homemade fish fingers from scratch.
Keen to have more fish in your diet? There are plenty of inspiring fish recipe ideas packed with goodness.
What is the best way to cook easy homemade fish fingers?
While tender, juicy fish is key, it’s the crunchy golden crumbs that make this fish fingers recipe such a treat. We sprinkled in paprika and parmesan but you can experiment with cayenne pepper, Cajun spice, dukkah or even fresh lemon zest and garlic powder. For a more earthy, nutty flavour try using wholemeal flour. Pre-baking the crumbs is essential, as they take longer to cook than the fish, and no one wants soggy crumbs!
Are fish fingers healthy? Our baked fish fingers recipe uses white fish and barely any oil. As far as potential health benefits of fish fingers go, white fish is an excellent source of protein and rich in omega-3 fatty acids, essential vitamins and minerals. The best fish for fish fingers is fresh, delicately flavoured and textured fish, like barramundi, basa, hoki or cod. Frozen fish fillets will work, too, but they need to be fully thawed before cooking.
What to serve and eat with baked fish fingers
Served as finger food or a fun family meal, these golden crunchy homemade fish fingers are a weeknight dinner winner. Crumbed fish fingers are highly versatile and can be served with a mixed-leaf salad or steamed vegetables for a balanced meal. Try swapping out the chips for homemade sweet potato wedges or salt and vinegar potato salad.
Throwing a party? Homemade fish fingers are a crowd-pleaser. Serve them with a selection of dips, and find inspiration for more fun finger food recipes to mix and match at your next gathering.
FAQs
Fish fingers
- Serves4
- Cook time5 minutes
- Prep time15 minutes
Ingredients
- 2 1/2 cups (180g) panko breadcrumbs
- 800g skinless firm white fish fillets, cut into 3cm-wide fingers
- 1/3 cup (25g) finely grated parmesan
- 1 lemon, rind finely grated
- 1 tsp paprika
- Hot chips, to serve
- Baby rocket leaves, to serve
- Lemon wedges, to serve
- Tartare sauce, to serve
Batter
- 1 free-range egg
- 1/3 cup (100g) mayonnaise
- 1/4 cup (35g) plain flour
- 1/2 tsp paprika
- 1 tsp lemon pepper (optional)
Description
Made with tender white fish, this crispy fish fingers recipe is easy to prepare, kid-friendly, and so tasty you would never guess they're baked – not fried.
Method
Step 1
Preheat the oven to 180°C. Place breadcrumbs in an even layer over a baking tray. Bake for 10-12 mins or until pale golden. Set aside to cool.
Step 2
Increase the oven to 220°C (alternatively you can use an air fryer). Line a baking tray with baking paper and spray with olive oil.
Step 3
Combine the breadcrumbs, parmesan, lemon rind and paprika in a shallow bowl.
Step 4
To make the batter, combine the egg, mayonnaise, flour, paprika and lemon pepper in a shallow bowl. Season with salt.
Step 5
Use a fork to dip the fish in the batter, allowing excess to drip off. Dip in the breadcrumb mixture, pressing crumbs onto fish. Place on the lined tray. If using an air fryer, you may need to cook in two or three batches. Spray all over with olive oil.
Step 6
Bake for 20 mins or until golden brown and the fish is cooked through. Serve crumbed fish with hot chips, rocket, lemon wedges and tartare sauce. Sprinkle with extra lemon rind.