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Fish/ Lunch

Homemade Fish Fingers

April 11, 2022 (Last Updated: September 12, 2023) by Chris Collins

These Homemade Fish Fingers are ultra crispy and super easy to make. Plus, they’re baked – not fried!

Look, I’m a sucker for a box of Birds Eye frozen fish fingers, but there’s just something so satisfying about making your own fish fingers! Plus they’re so delicious too. Follow me…

close up shot of hand dunking fish finger into small glass pot of ketchup

CRISPY Fish Fingers

Okay, so the key to these fish fingers being so crispy is an awesome breadcrumb. Two game-changers regarding the crumb:

  • Panko Breadcrumbs – These are perfect because they’re so big and airy, meaning they crisp up really well.
  • Pre-Toasting – Before coating the fish, you’ll want to toast the breadcrumbs until golden. Because the fish cooks so quickly, if you don’t pre-toast the breadcrumbs the fish will dry out by the time the breadcrumbs crisp up. Plus, you get some added flavour with the butter.

If you didn’t want to fry in butter, you can always toast the breadcrumbs in the oven with a few sprays of oil. Just spread out on a baking tray, spray with oil and toast at 180C/350F for 4-5mins.

Process shots: add butter to pan (photo 1), melt (photo 2), add breadcrumbs (photo 3), toast until golden (photo 4).

4 step by step photos showing how to toast breadcrumbs

Making Fish Fingers

What fish is used in fish fingers?

Some store-bought fish fingers use a combination of different white fish, but classically you’ll see something like cod being used. Personally, I like using cod, but most white fish works great as fish fingers. Haddock and Pollock are my next picks.

What cut of fish to use?

Loins or fillets are great, just try and get large (and preferably long) pieces so they’re easy to dice into wedges. In all cases you’ll want to make sure the fish is skinless.

Breading the fish fingers

Once you’ve diced your fish into wedges, you’ll want to pat them dry, then dredge through flour, egg and the toasted breadcrumbs. I like to sneak some parmesan in to the breadcrumbs, just for an extra punch of savoury flavour AND for a little extra crispiness too. I also season the flour and breadcrumbs with a little paprika, onion & garlic powder and salt & white pepper.

Process shots: dice fish (photos 1&2), pat dry (photo 3), coat in seasoned flour (photo 4), coat in beaten egg (photo 5), coat in seasoned breadcrumbs and parmesan (photo 6).

6 step by step photos showing how to make fish fingers

Baked Fish Fingers

No need to fry these! They come out perfectly crispy in the oven.

Using a Wire Rack

This isn’t a deal-breaker, but by elevating the fish fingers on a wire rack, you allow the hot air to circulate the fish fingers a little better. This in turn helps crisp them up more evenly.

High Temp

You’ll want to bake them at a fairly high temp, just so the breading gets a chance to crisp up before the fish dries out.

Process shots: spray fish fingers with oil (photo 1), bake until golden/crispy (photo 2).

2 step by step photos showing how to bake fish fingers

close up overhead shot of fish fingers fresh out the oven on wire rack

Top Tips for making Fish Fingers

  • Size of wedges: When you slice the fish into wedges, you’ll want to slice them slightly larger than what you plan them to end up like. They shrink a fair bit in the oven, so just be careful you don’t end up with fish stumps instead of fingers 😅
  • Removing moisture: It’s important to thoroughly pat the fish fingers dry before you coat them. The more water that’s left on the fish, the more they’ll steam in the oven and the softer the breadcrumbs will be.
  • Leaving to rest: Once they’re out of the oven, just let them rest for a couple of mins, just to allow the final bit of steam to escape. They’ll crisp up slightly more as they rest.

overhead shot of fish fingers, chips and beans on small white plate

Serving Fish Fingers

Once they’re out of the oven I like to finish with a pinch of salt, just for a final bit of seasoning, and to help draw out the final bit of moisture from the breading. I also like a gentle squeeze of lemon juice when serving up, but that’s totally optional!

These are great with FriesWedges or even Mash, classically paired with peas or baked beans. Also great in a Fish Finger Sandwich (soft white bread, lemon juice or malt vinegar, lots of butter and either ketchup or Tartar sauce). You could also whip up some Fish Finger Tacos!

After another similar recipe? Check out my Homemade Filet-O-Fish!

Alright, let’s tuck into the full recipe for these fish fingers shall we?!

close up overhead shot of fish finger sandwich on wooden board

How to make Fish Fingers (Full Recipe & Video)

overhead shot of fish fingers, chips and beans on small white plate

Homemade Fish Fingers

These Homemade Fish Fingers are ultra crispy and super easy to make. Plus, they're baked - not fried!
5 from 1 vote
Print Pin Rate
Servings (click & slide): 12 fish fingers
Course: Lunch
Cuisine: British
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories per serving: 94kcal
Cost per serving: £3 / $4


  • Small Pan & Wooden Spoon (for breadcrumbs)
  • Sharp Knife & Chopping Board (to slice fish)
  • Paper Towels (to dry fish)
  • 3 Large Shallow Bowls (for dredging fish)
  • Wire Rack & Baking Tray (to bake fish fingers)
  • Small Pot or Bowl (for seasoning)

Ingredients (check list):

  • 1.2lb / 600g Skinless Cod Loins or Fillets (see notes)
  • 1 1/4 cups / 75g Panko Breadcrumbs (see notes)
  • 1/3 cup / 50g Flour
  • 1/4 cup / 20g finely grated Parmesan
  • 2 Eggs, beaten
  • 1 heaped tbsp Butter
  • 1 tsp EACH: PaprikaSalt
  • 1/4 tsp EACH: Onion PowderGarlic PowderWhite Pepper
  • Oil Spray, as needed


  • Breadcrumbs: Add 1 heaped tbsp butter to a pan and melt over medium heat. Add Panko breadcrumbs and fry for 5mins, or until the breadcrumbs turn golden, stirring & shaking the pan frequently. Place in a dish to one side and leave to cool.
  • Seasoning: In a small pot or bowl combine 1 tsp paprika & salt with 1/4 tsp onion powder, garlic powder and white pepper. Place to one side.
  • Prep Fish: Slice fish into 12 large wedges. You're looking to get them around 1" x 4.5-5", which seems quite big, but they will shrink so cut them slightly larger than what you imagine them ending up like. Thoroughly pat the fish dry with paper towels, then speedily move on to the next step, as the fish becomes watery the longer it rests (can pat dry again just before dredging if you need to).
  • Coat: Line up 3 large shallow bowls. The first with flour with half of the seasoning mix. The second with 2 beaten eggs. The third with the toasted breadcrumbs, parmesan and the rest of your seasoning mix. One by one dip the fish into the flour, then into the egg and finally into the breadcrumbs, ensuring you fully coat at each stage (especially the breadcrumbs).
  • Bake: Space out on an oiled wire rack above a baking tray (don't cram together or they'll steam on each other as they cook). Spray them with oil, then pop them in the oven at 220C/425F for around 12-15mins, or until golden and crispy all over. Allow to rest for a few mins (they will crisp slightly more as they cool).
  • Serve: Finish with a pinch of extra salt (optional) then carefully remove from the wire rack and serve up!

Quick 1 min demo!


a) Best fish to use for fish fingers? - I typically use Cod, just because that's the most classic option, but most white fish works great as fish fingers. Haddock and Pollock both work nicely. In general though just make sure it's skinless and try to get large pieces (preferably loins) just so it's in a shape that's easy to carve into large wedges.
b) Panko Breadcrumbs - These are great because they're large and airy, meaning they crisp up really well. You'll find them in the Asian section of most supermarkets.
c) Can I make these ahead of time? - I usually make these fresh, because that's when they'll be at their crispiest and the fish will be most moist. If I've got leftovers I will save them (usually freeze them) then reheat at 180C/350F until hot & crispy again. However, the fish will be slightly more dry, just because fish doesn't reheat particularly well. I don't tend to prep these ahead of time and bake at a later time, just because the longer they rest the more watery the fish becomes and the mushier the breadcrumb will get.
d) Serving - Great with Fries, Wedges or even Mash, classically paired with peas or baked beans. Also great in a Fish Finger Sandwich (soft white bread, lemon juice or malt vinegar, lots of butter and either ketchup or Tartar sauce).
e) Calories - Per fish finger.

Your Private Notes:


Nutrition Facts
Homemade Fish Fingers
Amount Per Serving
Calories 94 Calories from Fat 23
% Daily Value*
Fat 2.5g4%
Saturated Fat 1.073g5%
Trans Fat 0.023g
Polyunsaturated Fat 0.425g
Monounsaturated Fat 0.706g
Cholesterol 52mg17%
Sodium 430mg18%
Potassium 142mg4%
Carbohydrates 7.61g3%
Fiber 0.4g2%
Sugar 0.45g1%
Protein 9.7g19%
Vitamin A 177IU4%
Calcium 39mg4%
Iron 0.73mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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Recipe Rating


  • Reply
    December 28, 2022 at 5:42 am

    5 stars
    These were absolutely brilliant !! A little work for a fish finger, but can’t take away the fact they are delicious.

    • Reply
      Chris Collins
      December 28, 2022 at 6:56 am

      Thanks so much for the review, Joanne! C.