Floaty Homemade Fish Fingers Recipe

Trim and cut fish

Pat the white fish fillets dry with paper towels. Trim away any skin or bones. Cut the fillets into even finger-sized strips about 3–4 inches long and 1 inch wide so they cook uniformly.

Set up breading station

Place the 3 tbs flour on a shallow plate and season with 1/2 tsp salt and 1/4 tsp black pepper. In a shallow bowl, whisk the 2 eggs with 3 tbs milk (or water) until combined. On a third plate, combine the breadcrumbs, 2 tbs plain breadcrumbs if using cornmeal or panko (or the 2 tbs cornmeal/panko listed), 1 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp paprika and lemon zest (if using). Mix thoroughly.

Working with a few pieces at a time, dredge each fish strip first in the seasoned flour, shaking off the excess. Then dip into the egg wash, allowing excess to drip back into the bowl. Finally press the strip into the breadcrumb mixture, coating thoroughly and pressing gently so crumbs adhere. Place breaded fingers on a wire rack set over a baking sheet. Repeat until all strips are breaded.

For an extra-crispy double coat (optional): after the first breadcrumb coat, dip the strips back into the egg wash and again into the breadcrumbs. Return to the rack.

Pour about 3–4 cups of neutral oil into a deep, heavy-based skillet or deep fryer so the oil depth is about 2 inches. Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and turn golden within 30–45 seconds.

Fry the fish fingers in batches to avoid crowding (do not exceed 3–5 pieces depending on pan size). Gently lower each breaded strip into the hot oil using tongs. Fry 3–4 minutes, turning once, until golden brown and the internal temperature of the fish reaches 145°F (63°C). Thicker pieces may need up to 5 minutes. Remove with a slotted spoon or spider and transfer to a wire rack or paper towel–lined tray to drain. Keep finished batches warm in a low oven (200°F / 95°C) if desired.

Cook the frozen chips according to package directions — either deep-fry in the same oil (carefully, about 3–4 minutes until golden and crisp) or bake in a preheated oven at 425°F (220°C) for 20–25 minutes, turning once, until crisp. If frying, remove chips with a slotted spoon and drain on paper towels; season immediately with a pinch of salt.

Arrange hot fish fingers and chips on serving plates. Serve with ketchup, lemon wedges, and optional chopped parsley sprinkled over the fish for color. Offer additional salt and pepper at the table.

Storage note: Leftover cooked fish fingers keep in the fridge for up to 2 days. Reheat in a preheated 400°F (200°C) oven for 8–10 minutes to re-crisp.