Oven Baked Fish Fingers
Oven Baked Fish Fingers! Kids and adults alike love these oven-baked Fish Fingers. A much healthier alternative to deep-fried fish with all the delicious flavor and crunch! Plus, these go so well with my home-made tartar sauce which is so much better than store-bought and just as quick to make as opening up a jar!
Nicks favourite thing…
I absolutely adore how light these are! When I’m looking for an easy and quick dinner option on a weekend or weeknight these do just the trick! They’re filling, but with none of the greasy after taste of deep-fried food. Although there’s a time and place for that! Serve these with my delicious tartar sauce. It’s way yummier than store bought and quicker to make than opening up a jar lid!
What do these fish fingers taste like?
These fish fingers are full of flavour! Crispy panko bread crumb coating with paprika and salt. Sprinkled with more salt once baked! So delicious! Best served with my home-made tartare sauce!
What are the ingredients I need to make Oven Bake Fish Fingers?
Panko bread crumbs – are a Japanese bread crumb that have a crispy texture especially when baked. But you can regular day old breadcrumbs if you wish!
Oil spray – regular vegetable oil spray is best
All-purpose flour – also known as plain flour
Salt – I used fine salt for the coating but sea salt flakes once the fish fingers were baked.
Paprika – I used powder paprika. You can also add a little garlic powder in there too!
Large fillets of skinless and boneless fish – The fish I used was Ling fillets. But Fresh Water Basa will work. I’ve even used chicken tenders!
Mayonnaise – regular whole egg mayonnaise is best.
Egg – I used a large egg
Dill – finely chopped. This is optional. Chives or parsley will also work.
Tartar sauce to serve – grab my recipe here!
How To Make Oven Baked Fish Fingers.
Crumb
- Add the panko breadcrumbs to a baking tray and bake on bake on 180C / 350F.
- Spray with oil spray and bake for 10 minutes
- Or until golden. Set aside to cool.
- Once cooled add to a flat dish along with the flour, salt and paprika and mix.
Coating
- Prepare the fish by slicing the fish fillets into thin strips about 1 inch in diameter.
- To make the coating, add the mayonnaise, flour, egg and dill and stir until well combined. This will help the bread crumbs stick to the fish and stay on while baking.
- Add the fish and toss using tongs to coat.
- Add the fish fillets into the crumbs and toss to coat.
- Place on a baking tray and bake for 20 minutes.
- Sprinkle with sea salt and chives and serve with tartar sauce.
My Top Tips!
- To Freeze – These fish fingers can be prepared and frozen on a baking tray before being baked. Then once frozen add to a zip lock bag.
- Fish – The fish I used was Ling fillets. But Fresh Water Basa will work. I’ve even used chicken tenders!
Tartar Sauce– is a great sauce to serve these with!
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Other Recipes You Might Like!
- Tartar Sauce
- Gozleme Spinach And Cheese Flatbread
- Greek Lamb Burgers
- Greek Salad
- Spanakopita Greek Cheese & Spinach Pie
A Quick Baking Guide
If you’re new to baking or just want to brush up on the basics, these guides are a great place to start!
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Crispy Oven Baked Fish FIngers
Crispy, light and full of flavor, my home made oven baked fish fingers are a healthy alternative toFriday night fish!
Serves 4
Ingredients
Crumb
- 300 g panko bread crumbs
- Oil spray
Coating
- 400 g large fillets of skinless and boneless fish, see notes
- 40 g mayonnaise
- 1 large egg
- 40 g all-purpose flour, plain flour, divided
- 1 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tbsp dill, finely chopped
- Tartar sauce to serve
- Lemon wedges to serve
Instructions
Crumb
- Bake bread crumbs – Add the panko bread crumbs to a baking tray and bake on bake on 180C / 350F (fan off) 160C / 320F (fan on). Spray with oil spray and bake for 10 minutes or until golden. Set aside to cool slightly.
- Mix with flour – Once cooled add to a flat dish like a small baking tray or large flat bowl. I actually like adding them to a large container that has a lid.
Paste
- Prep fish – I like to wash the fish under running water, then place on a chopping board lined with paper towel and pat dry. Discard the paper towel and slice the fish fillets into thin strips, about 3cm in width.
- To make the paste – Add the mayonnaise, egg, flour, salt, onion powder, garlic powder and dill into a large mixing bowl and use a spoon to combine until smooth.
- Coat the fish in paste – Add the fish to the bowl and use your hands or the spoon to mix and coat the fish in the paste.
- Coat in crumbs – Use tongs to add the add the fish fillets into the crumbs and toss to coat. Don’t overcrowd the crumb mixture with fish.
- Bake – Once coated, place on a baking tray, spaced apart and bake for 15 minutes. Once baked, sprinkle with sea salt and chives and serve with tartar sauce.
Notes
To Freeze
These fish fingers can be prepared and frozen on a baking tray before being baked. Then once frozen add to a zip lock bag. To bake, take them out of the freezer, space apart on a baking tray, spray with oil and then bake an extra 10 minutes.
Fish – The fish I used was Ling fillets. But Fresh Water Basa or Cod fillets will also work. I’ve even used chicken tenders!
Tartar Sauce – Is a great sauce to serve these with!
Nutrition
Calories : 515kcal
Carbonhydrates: 62g
Protein: 33g
Fat: 14g
Saturated Fat: 3g
Polyunsaturated Fat: 7g
Monounsaturated Fat : 3g
Trans Fat : 0.02g
Cholesterol: 95mg
Sodium: 1262mg
Potassium : 485mg
Fiber: 4g
Sugar : 5g
Vitamin A: 74IU
Vitamin C: 0.1mg
Calcium: 158mg
Iron: 5mg
Nutrition Disclosure
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6 comments
These truly are the bomb! So delicious and better than any store bought fish sticks I have ever had. I used pike. The tartar sauce he mentions is also incredible!
Thanks so much Courteney! I’m glad you loved them. And that tartar sauce is so deliicous too! N x
This looks exactly like Nagi’s recipe from RecipeTinEats
Hi there. This is my own take on a childhood favourite and the techniques I used are pretty common. Toasting panko and using mayo to help it stick is something a lot of people do. Panko doesn’t really brown in the oven once it’s on the fish so toasting it first just makes sense. Mine has dill in the batter, no parmesan, and a different method too. I’m honestly flattered you think I copied Nagi. I really love her recipes and have made a few at home. But I don’t copy anyone’s work. I put a lot of effort into testing and developing recipes I’m proud to share. N x
I’ve made these a few times Nick. Hasn’t let me down yet. Perfect way to turn some Basa or Hoki purchased on special into a cheap meal that even the kids enjoy.
Happy cooking from another husband, dad and ex Military man myself. From across the paddock in Adelaide.
Hey Shannon, this made my day. Love that you’ve found a way to turn a budget buy into something the whole family loves. Appreciate the kind words! Sending a big wave from Melbourne. N x