Oven-Baked Fish Fingers
Golden, crunchy fish fingers baked in the oven with a toasted panko and Parmesan coating. Serve them with tartare sauce and lemon wedges.
By Cookin' Kitchen
- Total: 30 minutes
- Servings: 4 servings
Recipe
Oven-Baked Fish Fingers
Golden, crunchy fish fingers baked in the oven with a toasted panko and Parmesan coating. Serve them with tartare sauce and lemon wedges.
Cookin' · https://cookin.club/recipes/oven-baked-fish-fingers
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 30 minutes
- Servings
- 4
Ingredients
For 4 servings
Crumb
Batter
Serving
Equipment
- Oven
- Tray
- Bowl
- Rubber spatula
- Tongs
- Baking tray
Instructions
Preparation
Step 1: Preheat the oven to 180°C / 350°F.
Crumbing
Step 2: Spread the breadcrumbs on a tray. Spray with oil and bake for 4 minutes, until golden. Transfer the toasted breadcrumbs to a bowl, add the remaining crumb ingredients and mix.
Step 3: Increase the oven to 220°C / 425°F (fan 200°C). Spray the used tray with oil.
Step 4: Mix the batter ingredients in a separate bowl.
Step 5: Cut the fish into strips 1.5 x 11 cm / 3/5 x 4.5 inches. The strips shrink about 30% in length.
Step 6: Add the fish to the batter and gently mix with a rubber spatula to coat. Do not let it sit in the batter, as it will become watery; coat the fish immediately.
Step 7: Pick up the fish with tongs and place it in the breadcrumbs. Spoon crumbs over the fish and use your fingers to press them on so they adhere.
Baking and serving
Step 8: Transfer the coated fish to a baking tray. Spray with oil and bake for 13 minutes, or until crisp on the outside.
Step 9: Serve immediately with lemon wedges, tartare sauce or another sauce of your choice.
Notes
Fish and breadcrumbs
Use white fish fillets and pat them dry. Ling, tilapia, cod, basa, catfish, barramundi, bream, snapper and John dory are listed as options. Avoid lean fish that dries out easily, such as swordfish, kingfish, bonito and tuna. If using frozen fish, thaw it completely and pat it dry.
Panko can be replaced with regular breadcrumbs; measure the replacement by volume rather than weight.
Sauces and storage
Serve with tartare sauce or another seafood dipping sauce. Quick options include creamy lemon sauce made with mayonnaise, sour cream or yogurt and lemon juice; ketchup or Sriracha mixed with mayonnaise, sour cream or yogurt; or ketchup and mustard.
Bake the fish fingers as soon as they are assembled, or freeze them raw immediately and bake from frozen for 15 minutes. Cooked fish fingers do not keep or reheat well because the coating can turn soggy and the fish can dry out.
Nutrition per serving
- Calories
- 266 kcal
- Fat
- 9 g
- Saturated fat
- 2 g
- Carbohydrates
- 12 g
- Sugar
- 1 g
- Fiber
- 1 g
- Protein
- 35 g
- Sodium
- 538 mg
- Cholesterol
- 120 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
These fish fingers are coated in seasoned panko and baked until crisp. Toasting the breadcrumbs first helps them brown while the fish cooks.
A quick flour-and-egg batter helps the crumbs cling to the fish. Serve the fish fingers straight from the oven with lemon wedges and a seafood dipping sauce.
Panko breadcrumbs give the coating extra crunch, and Parmesan adds savoury flavour.
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