Fish Fingers
Crispy, golden, and irresistibly savory, these homemade Fish Fingers are a delightful twist on a classic comfort food. Made with tender white fish fillets like cod, haddock, or tilapia, each piece is coated in a flavorful blend of seasoned breadcrumbs, garlic powder, and paprika, then fried to crunchy perfection. With just 15 minutes of prep time, they’re easy to whip up and ideal for busy weeknight dinners or casual gatherings. Serve them hot with zesty lemon wedges and your favorite dipping sauces for a meal that's sure to be a hit with both kids and adults. Whether you're craving a nostalgic treat or simply looking for a quick, crowd-pleasing recipe, these Fish Fingers deliver on flavor, texture, and simplicity. Perfect for SEO searches on "crispy fish fingers," "easy homemade fish sticks," and "quick fried fish recipe"!
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Recipe Information
Ingredients
- 500 grams White fish fillets (e.g., cod, haddock, or tilapia)
- 75 grams All-purpose flour
- 2 Eggs
- 150 grams Breadcrumbs
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 500 ml Vegetable oil (for frying)
- 1 whole Lemon wedges (for serving)
Instructions
Cut the white fish fillets into finger-sized strips, about 2 cm wide and 8 cm long. Pat them dry with paper towels.
Set up a breading station with three shallow bowls. In the first bowl, add the all-purpose flour. In the second bowl, beat the eggs until smooth. In the third bowl, combine the breadcrumbs, paprika, garlic powder, salt, and black pepper.
Coat each fish strip in flour, ensuring it is evenly covered and shaking off any excess. Dip it into the beaten eggs, then coat it generously with the breadcrumb mixture. Press lightly to make sure the breadcrumbs adhere well.
Heat the vegetable oil in a deep skillet or frying pan over medium heat until it reaches 180°C (350°F). You can test the oil by dropping in a small piece of breadcrumb—it should sizzle and turn golden within a few seconds.
Carefully place the breaded fish fingers into the hot oil, cooking in small batches to avoid crowding the pan. Fry for 3–4 minutes on each side or until they are golden brown and crispy.
Remove the fish fingers using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Serve the fish fingers hot with lemon wedges and your favorite dipping sauces, such as tartar sauce, ketchup, or mayonnaise.
Nutrition Facts
Calories |
1439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.6 g | 167% | |
| Saturated Fat | 19.3 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 865 mg | 38% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 3.9 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 565 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
