Fish Fingers Recipe

Portion the fish

Pat the fish fillets dry with paper towels. Trim away any bones or skin if present, then cut the fillets into uniform finger-shaped strips about 3 to 4 inches long and 1/2 to 3/4 inch thick. Aim for similar size so they cook evenly.

Season the fish

Place the fish fingers in a shallow bowl or plate and lightly sprinkle with 1/2 tsp of the salt, 1/4 tsp black pepper, and 1/2 tsp paprika. Toss gently to coat. Set aside while you prepare the dredging stations.

Make the dredging stations

Set up three shallow bowls/plates: 1) flour mixed with the remaining 2 1/2 tbs flour (from ingredient list) — actually measure 3 tbs total — plus 1/2 tsp salt and 1/4 tsp pepper and 1/4 tsp garlic powder; 2) whisk the eggs with 2 tbs milk until combined; 3) combine the breadcrumbs with grated Parmesan (if using), remaining paprika, garlic powder, lemon zest, and chopped parsley if using. If you want extra crispness, mix in the fine dry breadcrumbs with panko.

Dredge each piece

Working in batches to avoid crowding, dredge each fish finger first in the seasoned flour, shaking off excess, then dip into the egg wash coating completely, and finally press into the breadcrumb mixture so each piece is evenly coated. Place finished pieces on a wire rack or tray. Let rest 5 minutes to help the coating adhere.

Pour 1/4 to 1/2 cup oil into a large skillet to a depth of about 1/8–1/4 inch and heat over medium-high until shimmering (about 350°F / 175°C). Carefully add a single layer of fish fingers without crowding—work in batches. Fry 2–3 minutes per side, turning once, until golden brown and the fish registers 140–145°F (60–63°C) and flakes easily. Remove to a wire rack or paper towel-lined plate to drain. Keep warm in a 200°F (95°C) oven if needed while you cook remaining batches.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment and lightly spray or brush with oil. Arrange coated fish fingers in a single layer and lightly spray tops with cooking spray or brush with a little oil. Bake 12–15 minutes, flipping once halfway through, until golden and cooked through (internal temp 140–145°F / 60–63°C). For extra crispness, broil 1–2 minutes at the end, watching closely.

Taste and adjust seasoning with a pinch of salt if needed. Serve the fish fingers hot with lemon wedges and your choice of dips (tartar sauce, ketchup, mayo, vinegar). Leftovers refrigerate for up to 2 days; re-crisp in a 400°F (200°C) oven for 6–8 minutes.