A simple family favourite
Crispy on the outside and tender on the inside, these easy homemade fish fingers are a family favourite and a perfect complement to my easy homemade chicken fingers and my easy homemade tofu fingers. All three recipes are quick to make, healthier than many store bought versions and perfect for both kids and adults.
The fish fingers are made with flaky white fish coated in golden panko breadcrumbs and pan fried to perfection. Quick and easy to make, these fish fingers are freezer friendly and great for a meal prep, see below for a freezer tips.
The best fish to use for fish fingers
Firm white fish works best for homemade fish fingers. Cod, haddock, pollock, hake or tilapia are all excellent choices.
Cut the fish into even strips so they cook evenly and stay juicy.
Substitutes
If you want to cook many fish fingers at the same time, swap the pan for the oven and bake your fish fingers until crisp. Depending on the thickness of your fish the cooking time will vary. Keep an eye on them and possible turn the fish fingers over after half the time for extra crispness.
Freezable
These fish fingers are freezer-friendly and great for meal prep. Freeze flat on a baking sheet, if you have the space in your freezer, and once frozen solid you can put them in a freezer bag. Easier to take out just as much as you need for a quick meal.
Cook the fish fingers straight from frozen by adding a few extra minutes to the cooking time.
Big Batch Cooking Tips
Meal prep a big batch of these fish fingers by freezing them once they are breaded. Freeze them flat on a baking tray until solid, then transfer them to a freezer safe container or bag.
Other recipes for you to enjoy
Try my very similar recipes using chicken or tofu instead.
Or why not make a fish finger sandwich adding fish fingers instead of chicken.
Final thoughts on easy homemade fish fingers
Make a classic fish nā chips and serve your homemade fish fingers with oven chips and mushy peas, or make a quick, healthy lunch by serving your fish on a bed of green salad.
My favourite way to eat fish fingers is with a hearty dollop of Danish remoulade. Something that is always in my suitcase when I return from Scandinavia.
Easy homemade fish fingers
Ingredients
- 300 g white fish filets
- 100 ml Flour
- Pinch of Salt
- 1 egg
- 100 ml Panko breadcrumbs
Instructions
- Cut 300 g white fish filets into thinner strips of about 1cm wide and 10cm long.
- Mix 100 ml Flour and Pinch of Salt on a flat plate.
- Crack 1 egg into a shallow bowl and whisk lightly.
- Pour 100 ml Panko breadcrumbs on to a flat plate.
- Sort your plates in order flour, egg and breadcrumbs. Add an empty plate at the end to put your fish on once it is breaded.
- Start by using one hand to lay the fish strips in the flour, cover all sides with flour. Then put it in the egg, without touching the egg with the same hand.
- Use your opposite hand to take the fish out of the egg, once it is covered and place it in the bread crumbs, without letting your eggy hand touch the breadcrumbs.
- Use your first hand to cover the fish in the breadcrumbs and finally put the now breaded fish strip on to the empty plate.
- Continue the procedure with the rest of the fish, using one hand for the dry ingredients and one for the egg. This way you do not have to keep washing your hands in between each fish strips.
- Once all fish strips are breaded, heat oil in a frying pan and add the fish figners to the pan.
- Let the fish fry on one side until golden, before turning them over. About five minutes on each side, but the time depends on the thickness of your fish fingers and the heat of your oil.
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