These Crispy Baked Fish Fingers offer a healthier twist on the traditional favorite, combining flaky white fish coated in a golden, crunchy panko crust. Baked to perfection, they’re a great choice for family meals, quick snacks, or even party appetizers. This recipe is easy to make, requires minimal ingredients, and brings that irresistible crunch and flavor you’d expect from fried fish fingers—but with a fraction of the calories.
Ingredients
- 1 lb (450 g) white fish fillets (such as cod, haddock, or tilapia), cut into strips
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs, beaten
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil or cooking spray
- Lemon wedges and tartar sauce for serving (optional)
Steps to Make Perfectly Crispy Baked Fish Fingers:
1. Prepare the Fish:
Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper or lightly greasing it with olive oil. Pat the fish fillets dry with a paper towel and slice them into even-sized strips, about 1 inch wide and 3-4 inches long. This ensures that the fish cooks evenly.
2. Set Up the Breading Station:
Arrange three shallow bowls in a row. Place the flour in the first bowl, beaten eggs in the second, and panko breadcrumbs mixed with garlic powder, paprika, salt, and pepper in the third. This assembly line setup will make breading the fish quick and efficient.
3. Coat the Fish:
Dip each fish strip into the flour, shaking off any excess. Next, dip it into the beaten eggs, letting any extra egg drip off. Finally, press the fish into the seasoned panko breadcrumbs, ensuring an even coating on all sides. The breadcrumbs will add a delightful crunch when baked.
4. Arrange on Baking Sheet:
Place the breaded fish fingers on the prepared baking sheet, ensuring they are not touching. This spacing helps them cook evenly and get crispy all around. Lightly spray or drizzle olive oil over the fish fingers to enhance browning and crispiness.
5. Bake to Perfection:
Bake in the preheated oven for 12-15 minutes, turning halfway through the cooking time. The fish fingers are done when they are golden brown, crispy, and the fish flakes easily with a fork. Avoid overcooking to keep the fish moist and tender inside.
6. Serve Hot:
Serve the crispy baked fish fingers immediately with lemon wedges and your favorite dipping sauce, such as tartar sauce or ketchup. Enjoy them while they’re hot and crunchy!
Tips for Variations
- Spicy Kick: Add a pinch of cayenne pepper or chili powder to the panko mixture for a spicy version of fish fingers.
- Herb-Infused: Mix dried herbs like dill, parsley, or oregano into the breadcrumbs for an extra layer of flavor.
- Cheesy Twist: Add grated Parmesan cheese to the panko for a cheesy, crispy coating.
- Gluten-Free Option: Substitute regular flour and breadcrumbs with gluten-free alternatives for those with dietary restrictions.
- Asian-Inspired: Incorporate sesame seeds and a dash of soy sauce into the breading mix for a hint of Asian flavor.
- Extra Crunch: Double dip the fish in egg and breadcrumbs if you prefer an extra thick and crunchy coating.
- Coconut Delight: Add shredded coconut to the panko mix for a tropical twist that’s perfect with a sweet chili dipping sauce.
- Zesty Lemon: Add lemon zest to the breadcrumbs for a refreshing citrus note that pairs perfectly with seafood.
Macros (Per Serving)
- Calories: Approximately 250-300 kcal
- Protein: 20-25 g
- Carbohydrates: 20-25 g
- Fats: 10-12 g
- Fiber: 1-2 g
- Sodium: 300-400 mg
Frequently Asked Questions!
- Can I use frozen fish for this recipe?
- Yes, you can use frozen fish, but make sure to thaw it completely and pat it dry before breading. Excess moisture can prevent the fish fingers from getting crispy.
- How do I store leftover fish fingers?
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or air fryer to retain their crispiness.
- Can I make these fish fingers in an air fryer?
- Absolutely! Air fry at 400°F (200°C) for about 10-12 minutes, flipping halfway through, until the fish fingers are crispy and cooked through.
- What type of fish is best for fish fingers?
- White, flaky fish like cod, haddock, or tilapia works best. These fish have a mild flavor and firm texture that holds up well to baking.
- How can I make these fish fingers more kid-friendly?
- For a kid-friendly version, you can skip the spices and seasonings, making them plain and mild. Serving with ketchup or a mild dip also makes them more appealing to children.
Perfectly Crispy Baked Fish Fingers!
Ingredients
- 1 lb 450 g white fish fillets (such as cod, haddock, or tilapia), cut into strips
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs beaten
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil or cooking spray
- Lemon wedges and tartar sauce for serving optional
Instructions
Prepare the Fish:
- Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper or lightly greasing it with olive oil. Pat the fish fillets dry with a paper towel and slice them into even-sized strips, about 1 inch wide and 3-4 inches long. This ensures that the fish cooks evenly.
Set Up the Breading Station:
- Arrange three shallow bowls in a row. Place the flour in the first bowl, beaten eggs in the second, and panko breadcrumbs mixed with garlic powder, paprika, salt, and pepper in the third. This assembly line setup will make breading the fish quick and efficient.
Coat the Fish:
- Dip each fish strip into the flour, shaking off any excess. Next, dip it into the beaten eggs, letting any extra egg drip off. Finally, press the fish into the seasoned panko breadcrumbs, ensuring an even coating on all sides. The breadcrumbs will add a delightful crunch when baked.
Arrange on Baking Sheet:
- Place the breaded fish fingers on the prepared baking sheet, ensuring they are not touching. This spacing helps them cook evenly and get crispy all around. Lightly spray or drizzle olive oil over the fish fingers to enhance browning and crispiness.
Bake to Perfection:
- Bake in the preheated oven for 12-15 minutes, turning halfway through the cooking time. The fish fingers are done when they are golden brown, crispy, and the fish flakes easily with a fork. Avoid overcooking to keep the fish moist and tender inside.
Serve Hot:
- Serve the crispy baked fish fingers immediately with lemon wedges and your favorite dipping sauce, such as tartar sauce or ketchup. Enjoy them while they’re hot and crunchy!