Fish Fingers
Homemade fish fingers with a crispy panko coating and tender flaky fish inside. Far better than the freezer-bag version — and almost as fast. The trick to a coating that stays on is the three-step dredge (flour, egg, panko) and not skipping the chill-time before frying.
Prep Time
12 min
Cook Time
16 min
Servings
4
Calories
239 cal
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Smart Servings Scaler
- Fish400 g
- Breadcrumbs½ cup
- Lemon1
- Garlic3 cloves
- Olive Oil2 tbsp
- Black Pepper½ tsp
- Salt1 tsp
- Parsley1
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Fish400 g
- Breadcrumbs0.5 cup
- Lemon1
- Garlic3 cloves
- Olive Oil2 tbsp
- Black Pepper0.5 tsp
- Salt1 tsp
- Parsley1
Instructions
- 1
Cut 1 lb of firm white fish (cod, haddock, pollock) into finger-sized strips — about 3 inches long and 1 inch wide. Pat very dry with paper towels. Wet fish coatings slide off.
- 2
Season the fish strips with salt and pepper. Set up three shallow bowls: bowl 1 has ½ cup flour mixed with 1 teaspoon paprika; bowl 2 has 2 beaten eggs with 1 tablespoon of water; bowl 3 has 1.5 cups panko breadcrumbs mixed with ½ cup grated Parmesan, ½ teaspoon garlic powder, and 1 teaspoon dried parsley.
- 3
Dredge each strip: flour first (shake off excess), then egg (let drips fall), then panko (press firmly to coat). This is the three-step dredge that gives professional results.
- 4
Place the breaded strips on a tray and refrigerate for 20 minutes. This sets the coating and prevents it from falling off during frying.
- 5
Heat 3 tablespoons of oil in a large non-stick skillet over medium-high. When shimmering, add the fish fingers in batches — don't crowd. Cook 3 minutes per side until golden brown and crispy.
- 6
Drain on a wire rack (not paper towels). Sprinkle with a pinch of flaky salt. Serve with tartar sauce, lemon wedges, and oven fries. The whole meal is on the table in 30 minutes.
Watch how to make Fish Fingers
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💡 Expert Tips
- 1.Pat the fish very dry. Wet fish means the flour-egg-panko coating slides right off. Paper towels until they come away dry.
- 2.Three-step dredge in order. Flour creates a dry surface; egg binds the panko; panko provides crunch. Skip any step and the coating fails.
- 3.Chill before frying. 20 minutes in the fridge sets the coating so it stays on through the flip. Without chilling, the breading falls off.
- 4.Don't overcook. Fish cooks fast — 6 minutes total is plenty. Overcooking gives you dry chewy fish under a perfect coating.
🔬 Why It Works
The three-step dredge is fundamental food science: flour provides a dry surface for the egg to adhere to; the egg is the glue that holds the panko in place; the panko creates the crispy exterior. Without any step, the coating fails. Cold rest in the fridge sets the dredge into a coherent crust that survives the flip. Panko (Japanese-style breadcrumbs) gives noticeably crispier results than regular breadcrumbs because of its larger, more angular flakes that create more crispy edges.
Frequently Asked Questions
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4.3
804 home cooks rated this
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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