Fish Fingers Recipe

Prepare fish

Pat the fish fillets dry with paper towels. Trim away any skin and cut the fillets into even finger shapes about 3–4 inches long and 1/2–3/4 inch wide. Season the pieces lightly with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.

Make breading stations

Set up three shallow containers: one with the flour, seasoned with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper and the paprika; the second with the eggs beaten together with the milk; the third with the breadcrumbs mixed with grated Parmesan (if using).

Coat the fish

Working in batches, dredge each fish finger first in the seasoned flour, shaking off excess, then dip into the egg mixture, letting excess drip back into the bowl, then press into the breadcrumbs to fully coat. Place coated fish on a wire rack or tray and let rest 10 minutes to set the coating (helps prevent falling off during cooking).

Shallow fry (recommended for best crispness)

Pour vegetable oil into a large skillet to a depth of about 1/4 inch (roughly 3–4 tbs depending on pan). Heat over medium-high until the oil registers 350°F (175°C) or a breadcrumb sizzles and browns within a few seconds when tested. Fry the fish fingers in a single layer without crowding for 2–3 minutes per side, turning once, until golden brown and cooked through (internal temperature about 145°F / 63°C). Transfer to a paper towel–lined plate or wire rack and keep warm while you cook remaining batches. Add more oil between batches if needed.

Bake (lighter option)

Preheat oven to 425°F (220°C). Lightly oil a rimmed baking sheet or line with parchment and place fish fingers in a single layer. Lightly brush or spray the tops with oil. Bake 10–12 minutes, then flip and bake another 6–8 minutes until golden and cooked through. For extra crispiness, broil 1–2 minutes at the end, watching closely to avoid burning.

When all fish fingers are cooked, squeeze lemon wedges over them and sprinkle with chopped parsley if using. Serve immediately with the optional dipping sauce.

Combine mayonnaise, mustard, lemon juice, chopped capers (if using), and the small amounts of salt and pepper in a small bowl. Stir until smooth and refrigerate until ready to serve.