Introduction

These homemade fish fingers are a crispy, flavorful alternative to store-bought versions. Made with tender cod fillets and a seasoned breadcrumb coating, they’re perfect for a quick dinner or a fun family meal.

The image shows a plate with several golden brown, crispy fried fish sticks arranged vertically and closely packed, with one fish stick in the front topped with a dollop of creamy white tartar sauce. There is a white ramekin filled with the same sauce in the background and two lemon wedges placed on the left side of the plate. The plate is white and set on a wooden surface, with a blurred deep purple cloth in the backdrop, while the overall setting has a cozy, warm light. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 – 2 pounds skinless cod fillets
1/2 cup all-purpose flour
2 eggs, beaten
1 1/2 cups breadcrumbs (panko recommended)
1/2 teaspoon paprika
1 teaspoon lemon-pepper seasoning
Salt to taste
Cooking oil (olive oil preferred)

Instructions

Step 1: Pat the cod fillets dry with paper towels. Slice them into evenly sized strips to ensure consistent cooking.
Step 2: Place the flour, beaten eggs, and breadcrumbs into three separate bowls. Add the lemon-pepper seasoning, paprika, and salt to the flour and mix well.
Step 3: Set up your breading station with the seasoned flour, eggs, and breadcrumbs side by side.
Step 4: Dip each fish strip first into the flour mixture, then into the eggs, and finally coat thoroughly with breadcrumbs. Keep a damp towel nearby to clean your hands as breading can be messy.
Step 5: For air frying, spray the air fryer basket with cooking oil. Arrange the fish fingers in a single layer without overlapping. Spray the fish lightly with oil. Cook at 400°F for 5 minutes.
Step 6: Flip the fish fingers, spray again with oil, and cook for another 5–7 minutes until golden brown and crispy.
Step 7: For oven baking, preheat the oven to 425°F. Line a baking sheet with parchment paper. Place the breaded fish fingers on the sheet and spray them lightly with cooking oil.
Step 8: Bake for 16–20 minutes, flipping halfway through, until the fish fingers are crisp and golden.

Tips & Variations

Use panko breadcrumbs for an extra crispy texture.
Try adding a pinch of cayenne or chili powder to the flour for a spicy kick.
Serve with homemade tartar sauce or lemon wedges for added zest.

Storage

Store leftover fish fingers in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated oven at 350°F for 8-10 minutes or until hot and crispy. Avoid microwaving to maintain crispness.

How to Serve

A white round plate is filled with several golden brown crispy fried fish sticks, stacked neatly in two layers. The fish sticks have a crunchy texture with some browned spots adding contrast. Around the edges of the plate are four lemon wedges with their bright yellow skin and juicy interior visible. Behind the plate on a wooden chopping board is a white ramekin filled with creamy white tartar sauce that has a smooth texture with small bits inside. The entire scene is set on a white marbled textured surface with a soft focus background including a dark red cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish?

Yes, white flaky fish like haddock or pollock work well as substitutes for cod in this recipe.

Can I freeze the fish fingers?

Absolutely. Freeze the breaded fish fingers on a baking sheet until firm, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.