Fish Fingers

3.60 from 10 votes

These homemade fish fingers are super crispy on the outside and juicy on the inside. They’re a breeze to make, and you can’t go wrong with this delicious and easy recipe.

Here are some more fish recipes from the blog that are my favorites: Furikake Salmon, Honey Garlic Fish, Kerala Fish Curry, Spicy Lemon Garlic Baked Tilapia, and Spicy Baked Basa.

Fish fingers served on a plate.
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While growing up in North India, access to good fish was limited. We would only get Rohu fish cut into slices. It was cooked like a fry or a curry. When I got married and came to Bangalore, we explored more fish. Basa was very popularly sold and was not very expensive either.

So, one day, I got some fresh basa fillets and tried making these fish fingers. It was a good start since basa doesn’t have too much fishy taste. This recipe stayed with me, and I now make it for a snack when we have a party at home.

About Fish Fingers

These Homemade Crispy Fish Fingers are a delicious appetizer where batons of boneless fish are mixed with a spicy seasoning, coated with flour and egg, and deep-fried until crispy and golden brown.

You can easily bake or air fry them for a healthier version.

This yummy appetizer is super crispy on the outside and soft and juicy on the inside and is just what you need to kick off your game or movie night.

Fish fingers are easy to make and come together in under 50 minutes using simple ingredients.

Ingredients

Fish – You will need boneless fillets of any white fish cut into fingers (batons). Tilapia, basa, ling, sea bass (barramundi), cod, swai, or haddock work excellently.

This fish finger recipe can be made with fresh or frozen fish. If using frozen fish, make sure to thaw it before using it.

Marination Ingredients – Marinate the fish with freshly squeezed lime juice, ground turmeric, red pepper flakes, freshly ground black pepper, and ginger-garlic paste.

You can adjust the red pepper flakes and black pepper to taste.

Batter – Coating the fingers with a batter before frying makes them crispy and crunchy on the outside. I have used a mix of cornstarch, all-purpose flour, rice flour, eggs, and baking soda to make the batter.

To make the batter even more flavorful, you can add lemon zest, onion powder, cayenne pepper, dark soy sauce, and garlic powder.

Bread Crumbs – You will need bread crumbs to coat the batter-covered fish. Crumbs keep the batter in place, making the fish fingers even crispier. I used panko breadcrumbs, but you can use Italian or regular fine breadcrumbs.

You will also need oil to fry the fish fingers.

How To Make Fish Fingers

Marinate The Fingers

Start by washing 1 pound (500 g) boneless fish fillets. If using frozen fillets, make sure to thaw them.

Once washed, wipe them well using a kitchen towel.

Cut the fillets into batons (fingers) using a sharp kitchen knife, following the natural lines of the fillet. The strips should be approximately ½ inch wide and 2 inches long.

Transfer the fingers to a medium-sized mixing bowl.

Add the following ingredients to the bowl.

  • ½ teaspoon salt
  • 2 tablespoon freshly squeezed lime juice
  • ½ teaspoon ground turmeric
  • ½ teaspoon red pepper flakes
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon ginger garlic paste.
Fish and marination ingredients added to a bowl.

Mix everything well using your clean fingers and set aside for 10 minutes.

Mixed well.

Make The Batter To Coat The Fingers

Stir together the following ingredients in another medium-sized mixing bowl.

  • 2 tablespoon all-purpose flour
  • 1 teaspoon rice flour
  • 2 teaspoon cornstarch
  • 2 large eggs
  • ¼ teaspoon baking soda
Batter ingredients added to a bowl.
Smooth mixture made.

Add the marinated fish to this mixture and keep it aside for another 10 minutes.

Marinated fish added to the bowl.
Mixed well with the batter.

Fry The Fingers

Heat 4-5 cups of oil over high heat in a medium-size skillet.

Once the oil is hot, set the heat to medium.

Coat the fish fingers, one by one, with bread crumbs and drop them in hot oil.

Note – Do not coat the fingers with breadcrumbs, and keep them. Coat them individually and keep dropping them in oil immediately after coating.

Coating the batter coated fish with breadcrumbs.

Deep fry the fingers until golden brown on medium heat. Flip them once in a while using a slotted spoon. Do not overcrowd the pan while frying the fingers. Fry them in batches. Otherwise, they will not turn out crispy.

Fish fingers frying in hot oil.

Once the fingers are browned and crispy, drain them on a plate lined with paper towels.

Serve hot with a dipping sauce.

Ready homemade crispy fish fingers.

Frequently Asked Questions

How to make baked fish fingers?

If you want a healthier version of this snack, you can bake it instead of deep-frying: it comes out equally delicious.

I suggest toasting the breadcrumbs for 5 minutes before coating the fish pieces. The cooking time for fish is shorter, and the crumbs will not brown nicely then. Toasting the crumbs lightly before coating the fish ensures they are perfectly browned as soon as the fish is cooked.

To toast the crumbs, spread them on a baking sheet and lightly spray them with oil. Bake for 5 minutes at 360°F (180°C). Remove the tray from the oven and let the crumbs cool down slightly. Then, use them to coat the marinated fish fingers.

Keep a metal rack on top of a baking sheet and spray it with olive oil or any oil of your choice.

Place the breadcrumbs-coated fingers on the rack and put the baking sheet in the middle rack of the oven.

Bake for 12 to 15 minutes, until the fingers are nicely browned and the fish is cooked.

How to make fish fingers in an air fryer?

Arrange the coated fingers in the air fryer basket in a single layer.

Fry at 400°F (200°C) for about 10 minutes.

Open the basket, shake the fingers once, and then fry them again for another 2 minutes. You will get a beautiful appetizer without a drop of oil.

How do I make pan-fried fish fingers?

Coat the fish according to the recipe. Now drizzle a few teaspoons of oil in a pan and heat over medium heat. Once the oil is slightly hot, add the breadcrumb-coated fish fingers and cook from all sides until they turn crispy and brown.

How to grill it?

Preheat your grill to medium heat for 10-15 minutes. Brush or spray your fish fingers with some oil.

Cook from all sides until crisp and golden.

Pro Tips By Neha

Add some shredded parmesan cheese to the marinade for a nice umami flavor.

Add a little mayonnaise to the batter to make the covering crunchier.

Make sure to pat dry the fish before marinating.

Fry on medium heat for the best result.

Do not use lean fish; otherwise, they will become too dry.

Storage Suggestions

You can marinate the fingers and store them in the fridge for about 2 hours. When you want to serve, coat them with flour and bread crumbs, and deep fry them. Serve hot with your favorite dip.

You can also freeze uncooked breadcrumb-coated fingers to fry later. Line a baking tray with aluminum foil and arrange the coated fingers on the tray in a single layer. Cover the tray with plastic wrap. Freeze them completely (4-5 hours) and then transfer them to a freezer bag. Freeze for 15 to 18 months.

Thaw these before you deep fry them. Once you thaw them, you must use them immediately; you cannot freeze them again.

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Super crispy from the outside and juicy from the inside, these Homemade Fish Fingers are a breeze to make. You can't go wrong with this delicious and easy recipe.
3.60 from 10 votes

Fish Fingers Recipe

Super crispy from the outside and juicy from the inside, these Homemade Fish Fingers are a breeze to make. You can’t go wrong with this delicious and easy recipe.
Prep: 10 minutes
Cook: 20 minutes
Marination and Resting Time: 20 minutes
Total: 50 minutes
Servings: 4 people

Ingredients 

To Marinate The Fish

  • 1 pound boneless fish fillets (500 g, fresh or frozen)
  • ½ teaspoon salt
  • 2 tablespoons freshly squeezed lime juice
  • ½ teaspoon ground turmeric
  • ½ teaspoon red pepper flakes
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon ginger garlic paste

To Make The Batter

  • 2 tablespoons all purpose flour
  • 1 teaspoon rice flour
  • 2 teaspoons cornstarch
  • 2 large eggs
  • ¼ teaspoon baking soda

To Coat The Fish

  • 1 cup panko bread crumbs (or regular breadcrumbs)

To Fry The Fingers

  • oil
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Instructions 

Marinate The Fingers

  • Start by washing fish fillets. If using frozen fillets, make sure to thaw them.
  • Once washed, wipe them well using a kitchen towel.
  • Cut the fillets into batons (fingers) using a sharp kitchen knife, following the natural lines of the fillet. The strips should be approximately ½ inch wide and 2 inches long.
  • Transfer the fingers to a medium-sized mixing bowl.
  • Add salt, lime juice, turmeric, red pepper flakes, black pepper, and ginger garlic paste.
  • Mix everything well using your clean fingers and set aside for 10 minutes.

Make The Batter To Coat The Fingers

  • Stir together all-purpose flour, rice flour, cornstarch, eggs, and baking soda in another medium-sized mixing bowl.
  • Add the marinated fish to this mixture and keep it aside for another 10 minutes.

Fry The Fingers

  • Heat 4-5 cups of oil over high heat in a medium-size skillet.
  • Once the oil is hot, set the heat to medium.
  • Coat the fish fingers, one by one, with bread crumbs and drop them in hot oil.
  • Note – Do not coat the fingers with breadcrumbs and keep them. Coat them individually and keep dropping them in oil immediately after coating.
  • Deep fry the fingers until golden brown on medium heat. Keep flipping them once in a while using a slotted spoon. Do not overcrowd the pan while frying the fingers. Fry them in batches; otherwise, they will not turn out crispy.
  • Once the fingers are browned and crispy, drain them on a plate lined with paper tissues.
  • Serve hot with a dipping sauce.

Video

YouTube video

Notes

You will need boneless fillets of any white fish cut into fingers (batons). Tilapia, cod, swai, or haddock works great. Use fresh or frozen fish to make this fish finger recipe. If using frozen fish, make sure to thaw it before using it.
Avoid using lean fish like tuna, and swordfish as they dry out quickly.
You can adjust the red pepper flakes and black pepper as per your taste.
Make sure to pat dry the fish before marinating.
Fry on medium heat for the best result.

Nutrition

Calories: 472kcal, Carbohydrates: 16g, Protein: 28g, Fat: 33g, Saturated Fat: 4g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 19g, Trans Fat: 0.1g, Cholesterol: 139mg, Sodium: 564mg, Potassium: 434mg, Fiber: 1g, Sugar: 1g, Vitamin A: 200IU, Vitamin C: 2mg, Calcium: 57mg, Iron: 2mg
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