Fish Fingers: A Taste You’ll Never Grow Out Of

You never grow out of loving the taste of perfectly fried fish fingers or fish sticks. Making fish fingers at home is simple. You don’t need to invest in a fryer. You can bake them in the oven or pan-fry them in a skillet. Enjoy crispy fish fingers in just 30 minutes using one of these recipes.

Pan-Fried Fish Fingers

Ingredients

• 18 ounces white fish (such as cod, haddock, or pollack)
• 2 eggs, lightly beaten
• 1/2 cup flour
• 1/2 cup panko breadcrumbs
• Salt, as needed
• Dash of Milk
• Vegetable or Avocado Oil

Directions

1. Dust the fish fillets with salt. Then pat dry with a paper towel.
2. Cut the fillets into rectangular portions around the same size, about 2/3 inch wide. Be sure to cut against the grain of the fish.
3. Grind the panko breadcrumbs in a food processor or blender. Don’t skip this step! Grinding the panko breadcrumbs will make them finer so that each fish stick has an even, crunchy coating.
4. Pour the panko breadcrumbs into a shallow dish. Pour the flour into another shallow fish. Break the egg in a third shallow dish. Add a splash of milk then lightly beat the egg.
5. Place a frying pan on the stovetop. Add enough oil to cover the bottom of the pan. Heat the pan over medium-high until the oil is shimmering. (Be sure to use an oil with a high smoke point like vegetable oil, refined avocado oil, or peanut oil.)
6. Coat the sliced fish sticks in flour, then egg batter, and then roll them in panko crumbs. Immediately place into the pan. Don’t overcrowd the fish sticks in the pan. Cook them in batches instead.
7. Cook on each side for 2 to 3 minutes or until golden. Immediately, remove from the pan once it’s cooked and add another fish stick. Repeat until all of the fish fingers are cooked.

Baked Fish Fingers

Ingredients

• 12 oz white fish (such as cod, haddock, or pollack)
• 1/2 cup Panko breadcrumbs
• 1/2 cup flour
• 1 egg, lightly beaten
• Dash of Milk
• Salt, as needed
• 1 tsp paprika, divided
• 1 tsp onion powder, divided
• 1 tsp oregano, divided
• Spray cooking oil

Directions

1. Dust the fish fillets with salt. Then pat dry with a paper towel.
2. Cut the fillets into rectangular portions around the same size, about 2/3 inch wide. Be sure to cut against the grain of the fish.
3. Preheat the oven to 425° F. Line a baking sheet with parchment paper or aluminum foil.
4. Grind the panko breadcrumbs in a food processor or blender. Don’t skip this step! Grinding the panko breadcrumbs will make them finer so that each fish stick has an even, crunchy coating.
5. Combine the panko bread crumbs with ½ tsp oregano, ½ tsp paprika, and ½ tsp onion powder. Add a dash of pepper. Then pour into a shallow dish.
6. Pour the flour into a shallow fish—mix in ½ tsp oregano, ½ tsp paprika, and ½ tsp onion powder. Add a dash of pepper.
7. Break the egg in another shallow dish. Add a splash of milk then lightly beat the egg.
8. Coat the sliced fish sticks in flour, then egg batter, and then roll them in panko crumbs. Place them on the lined baking sheet with space in between each.
9. Spray lightly with cooking oil. Then bake for 5 minutes on each side or until crispy and baked through.

Once you make fresh fish fingers at home, you’ll be hooked! If you are thinking about tossing your fish fingers into tortillas for taco night, add a dash of cayenne pepper or blackening seasoning in with the panko breading.

Let us know how your fish fingers turned out in the comments! To find the best fresh fish for dinner tonight, stop by City Fish Market!