Fish Fingers Recipe

Prepare the fish

Pat the fish fillets dry with paper towels. Trim away any skin or bones. Cut each fillet into uniform strips about 1 inch wide and 3–4 inches long (traditional finger shape).

Place the cut fish in a bowl and sprinkle evenly with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp lemon zest. Gently toss to coat and set aside while preparing the breading (5 minutes).

Set up breading stations

Put the 1/2 cup flour in a shallow bowl and season with a pinch of salt and a little black pepper. In a second shallow bowl, whisk together 2 eggs and 2 tbsp milk until smooth. In a third shallow dish, combine 1 cup breadcrumbs, 1/4 cup cornmeal or panko (if using), 1/2 tsp garlic powder, 1/2 tsp paprika, and a pinch of salt and pepper.

Bread the fish

Working in batches, dredge each fish strip in the flour, shaking off excess, then dip into the egg mixture, letting excess drip back into the bowl, and finally press into the breadcrumb mixture to coat thoroughly. Place breaded fingers on a baking sheet or plate in a single layer. For an extra-crispy double coat: repeat the egg wash and breadcrumb step once more.

Once all fish fingers are breaded, transfer them to the refrigerator for 10–15 minutes to firm up the coating (optional but helps prevent falling crumbs during frying).

Heat the oil

Pour about 1/2 cup neutral oil into a heavy skillet (cast-iron or stainless) to reach roughly 1/4 inch depth, or use a deep fryer set to 350°F (175°C). Heat over medium-high heat until shimmering and a small breadcrumb sizzles immediately when dropped in.

Fry the fish fingers

Carefully add breaded fish fingers to the hot oil in a single layer without overcrowding (work in batches). Fry for 2–3 minutes per side until golden brown and the internal temperature of the fish reaches 145°F (63°C) or the flesh is opaque and flakes easily. Adjust heat as needed so the coating browns but does not burn. Transfer cooked fingers to a wire rack set over a baking sheet or paper towels to drain; keep warm in a 200°F (95°C) oven if making multiple batches.

Alternative oven-baked method

To bake instead: preheat oven to 425°F (220°C). Place breaded fingers on a parchment-lined baking sheet sprayed lightly with oil. Lightly brush or spray the tops with oil and bake 12–15 minutes, flipping once halfway through, until golden and cooked through.

Squeeze lemon wedges over the hot fish fingers. Serve with tartar sauce or ketchup and sprinkle with chopped parsley if using. Pair with fries, chips or steamed rice as desired.