If you’re craving a deliciously crunchy snack or a light meal that’s bursting with flavor, this Crispy Baked Fish Fingers with Parmesan and Panko Recipe is about to become your new favorite. Tender white fish fillets get a mouthwatering coating of golden panko breadcrumbs and nutty Parmesan cheese, baked to perfection for a guilt-free feast that’s crisp on the outside and juicy on the inside. This recipe combines simple, wholesome ingredients into a dish that’s perfect for family dinners, casual lunches, or even impressing guests without fuss. You’ll love how easy it is to prepare and how it elevates the humble fish finger to something truly special.
Ingredients You’ll Need
These ingredients are straightforward but play essential roles in bringing out the best flavor and texture in your fish fingers. Each component ensures the perfect balance of crunch, savoriness, and moisture that makes this recipe so crave-worthy.
- 600g / 1.2lb white fish fillets: Choose firm fish like cod or haddock, patted dry to help the coating stick beautifully.
- Oil spray (olive oil or plain): A light spray ensures a golden finish without frying.
- 1 1/2 cups (75g) panko breadcrumbs: These coarse crumbs provide that signature crispy texture.
- 1/4 cup (25g) Parmesan: Adds a rich, nutty flavor that elevates the breadcrumbs.
- 2 tsp paprika (optional): Brings a subtle smoky warmth and a pop of color.
- 1/2 tsp salt and pepper (each): Essential seasoning for a balanced taste.
- 1 egg: Acts as the adhesive for the coating.
- 1 tbsp mayonnaise: Keeps the fish moist and adds a hint of richness.
- 2 tbsp flour: Helps the batter cling evenly to the fish.
- 1/4 tsp salt and pepper (each): For seasoning the coating mix perfectly.
- Tartare sauce or seafood dipping sauce: The classic partner that amps up every bite.
- Lemon wedges: Adds freshness and zing when squeezed over.
- Finely chopped chives or parsley (optional): For a touch of vibrant color and mild herbal notes as garnish.
How to Make Crispy Baked Fish Fingers with Parmesan and Panko Recipe
Step 1: Prepare Your Oven and Fish
Start by preheating your oven to 180°C (350°F). While it warms up, thoroughly pat your fish fillets dry with kitchen paper to remove excess moisture — this helps the coating stick properly and keeps the texture just right.
Step 2: Create the Coating Mixture
In a shallow dish, combine the panko breadcrumbs, Parmesan, paprika (if using), salt, and pepper. This flavorful mix gives your fish fingers the perfect golden crust. In separate bowls, whisk the egg with mayonnaise, and in another dish, mix the flour with salt and pepper to season.
Step 3: Coat the Fish Fingers
Cut your fish into finger-sized strips. First, dredge each piece in the seasoned flour, shaking off any excess. Next, dip the fish strips into the egg and mayonnaise mixture, ensuring every corner is covered. Finally, press them gently into the panko and Parmesan mixture, coating them well so every bite promises crunch and flavor.
Step 4: Bake to Crispy Perfection
Place your coated fish fingers on a baking tray lined with parchment paper. Mist them lightly with oil spray to encourage even browning. Bake for about 15 minutes, or until the coating turns a gorgeous golden brown and the fish flakes easily when tested with a fork. No need for frying, which means fewer calories but all the indulgence!
How to Serve Crispy Baked Fish Fingers with Parmesan and Panko Recipe
Garnishes
Adding chopped chives or fresh parsley over your crispy fish fingers instantly brightens the plate and adds a subtle aromatic lift. A generous squeeze of lemon juice adds that perfect tangy contrast that cuts through the cheesy crunch. Don’t underestimate the power of these simple garnishes to transform your dish into something really special.
Side Dishes
These fish fingers pair wonderfully with classic sides like crispy oven-baked chips or chunky sweet potato fries, adding a comforting, hearty touch. For a lighter option, serve alongside a fresh green salad with a zesty vinaigrette or some steamed vegetables for balance and color diversity.
Creative Ways to Present
For a more playful vibe, arrange your fish fingers in a boat-shaped dish with dipping sauces on the side. You might also try presenting them stacked into mini sandwiches with lettuce, tomato, and tartare sauce on soft rolls. Kids and adults alike will love this fresh twist that makes mealtime extra fun and delicious.
Make Ahead and Storage
Storing Leftovers
If you have any leftover crispy baked fish fingers, store them in an airtight container in the refrigerator. They’ll stay fresh for up to 2 days while keeping their flavor. Just be sure to cool them completely before storing to maintain that lovely crunch.
Freezing
You can freeze uncooked, coated fish fingers by placing them on a baking tray lined with parchment paper and freezing until solid. Transfer them into a zip-top bag or airtight container and keep for up to 1 month. This way, you’re always ready for a quick, tasty meal whenever the craving hits.
Reheating
To reheat leftovers or frozen fish fingers, bake in a preheated oven at 180°C (350°F) for about 10 minutes or until heated through and crispy again. Avoid the microwave if you want to preserve that irresistible crunch!
FAQs
Can I use other types of fish for this recipe?
Absolutely! While white, flaky fish like cod or haddock work best, you can experiment with tilapia or pollock. Just make sure the fillets are firm and not too oily for the best texture and flavor.
Is it necessary to use Parmesan in the coating?
Parmesan adds a nutty richness and helps the breadcrumbs brown beautifully, but if you’re out, you can omit it or try another hard cheese like Pecorino Romano for a similar effect.
How do I make sure the fish fingers don’t dry out?
Using mayonnaise in the egg wash helps keep the fish moist during baking. Also, be careful not to overbake; the fish should flake easily but remain tender inside.
Can I make this recipe gluten-free?
Yes! Substitute the panko breadcrumbs with gluten-free breadcrumbs and use gluten-free flour. The results are just as crispy and delicious, perfect for those with gluten sensitivities.
What dipping sauces go well with these fish fingers?
Tartare sauce is classic, but feel free to get creative with aioli, spicy mayo, or a fresh yogurt dill dip. Each adds a unique twist that complements the crispy, cheesy coating wonderfully.
Final Thoughts
If you want a dish that’s easy to make, irresistibly crunchy, and endlessly satisfying, you’ve got to try this Crispy Baked Fish Fingers with Parmesan and Panko Recipe. It’s perfect for sharing, impressively delicious, and hits all the right notes in flavor, texture, and simplicity. So go ahead, gather your ingredients, and treat yourself to a homemade classic that everyone will love!
Print
Crispy Baked Fish Fingers with Parmesan and Panko Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Western
Description
This Fish Fingers recipe is a crispy, flavorful twist on a classic favorite, featuring tender white fish fillets coated in a crunchy panko and parmesan crust with a hint of paprika. Baked to perfection and served with tangy tartare sauce and fresh lemon wedges, these fish fingers are an easy and delicious meal for the whole family.
Ingredients
Fish Fingers
- 600g / 1.2lb white fish fillets, patted dry
- Oil spray (olive oil or any plain)
- 1 1/2 cups (75g) panko breadcrumbs
- 1/4 cup (25g) parmesan, grated
- 2 tsp paprika (optional)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 egg
- 1 tbsp mayonnaise
- 2 tbsp flour
- 1/4 tsp salt
- 1/4 tsp pepper
To Serve
- Tartare sauce or other seafood dipping sauce
- Lemon wedges
- Finely chopped chives or parsley (garnish, optional)
Instructions
- Preheat the Oven: Preheat your oven to 180°C (350°F) to prepare for baking the fish fingers to a golden crisp.
- Prepare the Breading Mixture: In a shallow bowl, combine the panko breadcrumbs, grated parmesan, paprika (if using), salt, and pepper. This mixture will give the fish fingers a crunchy, flavorful coating.
- Mix the Wet Ingredients: In another bowl, whisk together the egg and mayonnaise. This mixture helps the flour and breadcrumbs stick to the fish fillets.
- Season the Flour: In a third bowl, mix the flour with salt and pepper. This step adds an initial layer of seasoning to the fish.
- Coat the Fish Fillets: Cut the white fish fillets into finger-sized strips. Dredge each piece first in the seasoned flour, then dip into the egg and mayonnaise mixture, and finally coat thoroughly with the breadcrumb mixture. Make sure all pieces are evenly coated for the best texture.
- Prepare for Baking: Place the coated fish fingers on a baking tray lined with parchment paper or a lightly greased rack. Lightly spray the tops with oil spray to encourage crispiness during baking.
- Bake the Fish Fingers: Bake in the preheated oven for about 15 minutes, turning halfway through, until the fish fingers are golden brown and cooked through. The internal fish should be opaque and flake easily with a fork.
- Serve: Serve the crispy fish fingers hot with tartare sauce, lemon wedges, and a sprinkle of chopped chives or parsley for a fresh touch.
Notes
- Use firm white fish like cod, haddock, or pollock for the best texture.
- Panko breadcrumbs provide a lighter, crispier coating compared to regular breadcrumbs.
- Mayonnaise in the egg wash helps keep the fish moist and adds flavor.
- For extra crunch, you can double coat the fish fingers by repeating the egg and breadcrumb steps.
- This recipe can be easily doubled or halved depending on your serving needs.
