Quick Recipe Version (TL;DR)
Quick Ingredients
- 600 g skinless white fish (cod or haddock), cut into 12 thick strips
- 60 g plain flour
- 2 large eggs
- 120 g panko breadcrumbs
- 1 tsp sweet paprika, 1 tsp garlic powder, 1 tsp fine salt, 1/2 tsp black pepper
- 2 tbsp (30 ml) olive oil (for baking) or 250 ml vegetable oil (for frying)
- 120 g mayonnaise, 2 tbsp (30 ml) lemon juice, 1 tsp lemon zest, 1 tsp Dijon mustard
- 300 g frozen peas, 15 g butter
- Lemon wedges (to serve)
Do This
- 1. Heat oven to 220°C (200°C fan) and line a tray (or heat oil to 175°C for frying).
- 2. Set up breading bowls: flour; beaten eggs; panko mixed with paprika, garlic, salt, pepper.
- 3. Coat fish: flour → egg → breadcrumbs; press crumbs on firmly.
- 4. Oven-bake: drizzle with 2 tbsp oil, bake 12–15 min, flip at 7 min (or fry 3–4 min per side).
- 5. Stir lemon-mayo: mayo + lemon juice/zest + Dijon + pinch of salt and pepper.
- 6. Cook peas 3 min in salted boiling water; drain and toss with butter. Serve fish fingers with dip, peas, and lemon.
Why You’ll Love This Recipe
- Properly crunchy, golden coating with tender, flaky fish inside.
- Oven-baked option keeps things simple; frying option gets extra-crisp results.
- Zesty lemon-mayo dip tastes like the perfect fish-and-chips side sauce at home.
- Comfort-food classic that’s weeknight-friendly and kid-approved.
Grocery List
- Produce: 1 lemon, optional fresh parsley, optional fresh mint
- Seafood: 600 g cod or haddock (skinless, boneless)
- Dairy: butter (15 g), eggs (2 large)
- Pantry: mayonnaise, plain flour, panko breadcrumbs, Dijon mustard, sweet paprika, garlic powder, salt, black pepper, olive oil or vegetable oil, frozen peas
Full Ingredients
For the fish fingers
- 600 g skinless, boneless white fish fillets (cod or haddock recommended)
- 60 g plain flour
- 1 tsp fine salt (plus more for the peas water)
- 1/2 tsp freshly ground black pepper
- 2 large eggs
- 120 g panko breadcrumbs
- 1 tsp sweet paprika
- 1 tsp garlic powder
- Oven option: 2 tbsp (30 ml) olive oil (or neutral oil)
- Frying option: 250 ml vegetable oil (for shallow frying)
For the lemon-mayo dip
- 120 g mayonnaise
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp finely grated lemon zest
- 1 tsp Dijon mustard
- 1/8 tsp fine salt (or to taste)
- 1/8 tsp black pepper (or to taste)
- Optional: 1 tbsp finely chopped flat-leaf parsley
For the peas and serving
- 300 g frozen peas
- 15 g unsalted butter
- Optional: 1 tbsp chopped fresh mint
- 1 lemon, cut into wedges (for serving)
Step-by-Step Instructions
Step 1: Prep the oven or oil, and set up your tray
Oven method: Preheat the oven to 220°C (or 200°C fan). Line a large baking tray with baking paper.
Frying method: If you plan to fry, pour 250 ml vegetable oil into a wide frying pan to a depth of about 1 cm. You’ll heat it in Step 6 to 175°C.
Step 2: Cut the fish into “proper” thick fingers
Pat the fish dry with paper towels (this helps the coating stick). Cut into 12 thick strips, about 2.5 cm wide and 8–10 cm long. Try to keep them similar thickness so they cook evenly.
Step 3: Set up a simple breading station
Grab three shallow bowls (or rimmed plates).
- Bowl 1 (flour): Mix 60 g flour with 1/2 tsp salt and 1/4 tsp black pepper.
- Bowl 2 (egg): Beat 2 large eggs until smooth.
- Bowl 3 (crumbs): Mix 120 g panko with 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
Tip: Keeping one hand for dry (flour/crumbs) and one hand for wet (egg) helps avoid “breadcrumb gloves.”
Step 4: Bread the fish (flour, egg, crumbs)
Coat each fish strip in flour, shaking off the excess. Dip into the beaten egg, letting extra drip back into the bowl. Then press firmly into the seasoned panko so it’s well coated on all sides.
Place breaded fish fingers onto the prepared tray (oven method) or a plate (frying method). If you have time, chill the coated fish for 10 minutes to help the coating set, but it’s optional.
Step 5: Mix the lemon-mayo dip
In a small bowl, combine 120 g mayonnaise, 2 tbsp (30 ml) lemon juice, 1 tsp lemon zest, and 1 tsp Dijon mustard. Season with 1/8 tsp salt and 1/8 tsp black pepper.
If using, stir in 1 tbsp chopped parsley. Cover and refrigerate until serving.
Step 6: Cook the fish fingers (choose oven or frying)
Oven-baked (12–15 minutes total): Arrange the fish fingers in a single layer with a little space between them. Drizzle evenly with 2 tbsp (30 ml) olive oil (or lightly brush each finger). Bake for 12–15 minutes, flipping carefully at 7 minutes, until golden and crisp and the fish flakes easily.
Shallow-fried (about 6–8 minutes total): Heat the oil in the pan to 175°C (a breadcrumb should sizzle immediately). Fry in batches (don’t crowd the pan) for 3–4 minutes per side until deep golden. Drain on a rack or paper towels and lightly season with a pinch of salt while hot.
Doneness guide: Fish is ready when it flakes easily and is opaque throughout. If you want a number, aim for an internal temperature of 63°C.
Step 7: Cook the peas and serve
Bring a small saucepan of water to a boil and add 1/2 tsp salt. Add 300 g frozen peas and cook for 3 minutes, until hot and bright green. Drain well, then toss with 15 g butter (and 1 tbsp chopped mint, if using).
Serve the fish fingers immediately with the lemon-mayo dip, buttery peas, and lemon wedges for squeezing.
Pro Tips
- Dry fish = better crunch: Patting the fish dry before breading helps the flour and egg stick properly.
- Press the crumbs on: Don’t just roll; gently press the panko into the fish so the crust holds during flipping.
- For extra-crisp oven fish fingers: Place them on a wire rack set over a tray (still lined) so hot air circulates underneath.
- Flip carefully: Use a thin spatula and turn once halfway through baking to keep the coating intact.
- Season right after frying: If frying, a light sprinkle of salt while the fish is hot makes the flavor pop.
Variations
- Herby fish fingers: Add 2 tbsp finely chopped parsley (or dill) to the breadcrumb mix.
- Spicy version: Add 1/2 tsp cayenne pepper to the breadcrumbs and stir 1 tsp hot sauce into the mayo dip.
- Gluten-free: Use gluten-free flour and gluten-free panko-style crumbs; cook times stay the same.
Storage & Make-Ahead
Best fresh: Fish fingers are at their crunchiest right after cooking.
Refrigerate: Cool leftovers, then store in an airtight container for up to 2 days. Reheat on a tray at 220°C (or 200°C fan) for 8–10 minutes, flipping once, until hot and crisp again.
Make-ahead: You can bread the fish up to 8 hours ahead. Lay in a single layer on a tray, cover, and refrigerate. Cook just before serving.
Freeze (uncooked): Freeze breaded fish fingers on a tray until solid, then transfer to a freezer bag for up to 1 month. Bake from frozen at 220°C (or 200°C fan) for 18–22 minutes, flipping at the halfway point.
Nutrition (per serving)
Approximate, based on oven-baked fish fingers and dip (peas included): 560 calories, 34 g protein, 32 g fat, 36 g carbohydrates, 6 g fiber, 950 mg sodium.
