Fish Fingers • Better Than Frozen! Baked/Air Fryer Option {+Video} • Two Purple Figs

Fish Fingers are SO MUCH easier to make at home than you think! They’re TASTY, delicious, perfectly crisp with a succulent inside. Be sure to follow our step by step and video for baked fish fingers, and air fryer fish fingers. Your Family will love this easy, quick and additive new fish recipe!

This is the one fish fingers recipe you’re looking for, I promise. It’s completely different than our ever so popular Fish Fry. If you’re a fried fish person, we ABSOLUTELY rocked that fish fry recipe. No matter what type of seafood person you are, you’ll find that we’ve probably covered it here.

All types of fish like Chilean Sea Bass, Baked Haddock, Pan Seared Cod, Halibut, Salmon, Shrimp Scampi, Grilled Mahi Mahi, and more! How to’s like How to Cook Scallops, How To Cook Lobster Tail, How to Cook Mussels, Crab Claws and more!

Luscious seafood delicacies like Tuna Tartare, Tuna Tartare or Tuna Carpaccio, Grilled Octopus, Poke Bowl, Sushi Burrito, Cooking Sardines, Green Mussels and more!

Now if you’re looking for the good old fish fingers, this will be your favorite recipe. I’ve shared instructions on Air frying them as well. You just can’t go wrong!

Why You’ll Love This Fish Fingers Recipe

• It’s SO tasty and delicious!
• The crunch is superb, it’s almost hard to believe these fish fingers are baked!
• Even that crunch is flavored with herbs and spices.
• These fish fingers will replace your favorite boxed frozen variety.
• Making homemade fish fingers takes 20 minutes only! 
• This recipe can be made in the oven and air fryer with equal success.
• It’s adult and kids approved!

Ingredients You’ll Need

FISH. You’ll need a firm type of fish for this recipe. We’re using Mahi Mahi fish, which we love to make Mahi Mahi Tacos with as well. It’s also a great fish for grilling, so here’s Grilled Mahi Mahi and baking (Baked Mahi Mahi). 

You can use also something like Cod and Halibut for this recipe. Avoid flakey fillets as they won’t hold up the shape.

WET COATING. To coat the fish fingers, you’ll need a mixture of the ingredients above. Eggs, cajun seasoning and fresh lemon juice. 

PANKO CRISP COATING. To coat the fish fingers in a crisp crust, you’ll need Panko bread crumbs. Season that with the same cajun spice mix, and add in some oregano, onion flakes and granulated garlic. 

How to Make Fish Fingers

1. Begin by mixing the seasoning on to the panko bread crumbs. Spray that with some avocado oil spray and shake the sheet pan really well. Toast the panko bread crumb mixture in the oven for 6-8 mins until lightly toasted.
2. Toasting the breadcrumbs before coating the fish is an extra 7 mins step that makes a world of difference to the crust, and the recipe. 
   
3. During that time, you’ll slice the fish fillets into finger size pieces. We’ve used Mahi Mahi, as it’s a firm white fish that holds well to its shape. 
   
4. Mix the wet ingredients in the shallow plate, and feel free to add more or less of the spice or seasoning to your taste. 
   
5. Now add the cut up fish fingers into the plate of wet ingredients and toss them well. You want to have each piece of fish well coated in this mixture so that the coating sticks. 
   
6. One by one, remove the fish filet and it to the toasted breadcrumbs sheet. Toss well and all around to evenly coat. 
   
7. Then take a cooling rack, place it over a baking sheet and arrange the fish fingers over that rack in a single layer. 
8. Baking the fish fingers on a cooling rack rather than cookie sheet or parchment paper lined sheet will accentuate the crispness of the curst. 
   
9. Bake for 15-18 minutes until the fish is firm and cooked through, and has a deeper golden crust.
10. Remove and serve with dipping sauces. 
    
11. SO GOOD!

Air Fryer Fish Fingers:

The best things about this recipe is that you can make it in the air fryer and get the same results. To Air fry the fish fingers:

• Follow all the steps to preparing the fish, coating them in egg and toasted bread crumbs mixture. 
• Spray the air fryer basket and the fish fingers. 
• Place the fish in a single layer in the air fryer basket and air fry at 400 for 10-12 minutes shaking halfway.
• It comes out JUST perfect!

Fish Fingers Tips

1. Toast the breadcrumbs for a deeper, nuttier and richer crust. This is just an extra 6-7 minutes of your time but it makes a world of difference to your fish fingers.
2. Panko bread crumbs offer a far more superior crust compared to regular Italian breadcrumbs. 
3. Seasoning the crumbs is a great tip to add some flavor with minimal effort. 
4. The wet mixture is also seasoned for extra flavor. 
5. Make sure you toss the cut up fish fillets well into the wet mixture because this is what helps the crumbs stick.
6. The type of fish you use if crucial. Use firm fillets for this recipe. Avoid flakey sensitive thin fillets. 
7. If baking in the oven, place the coated fish on a cooling rack over the baking sheet. This step helps the fish fingers crisp up on all sides. 
8. If you have an air fryer, then the air fryer fish fingers are quicker and come out JUST as perfect!

How to Make Frozen Fish Fingers / Freeze this recipe?

This is the good news-you can make your own frozen fish fingers and never opt for store bought again!

1. Prepare the fish, coat them in wet mixture and then toasted breadcrumbs. Now place them on a parchment lined baking sheet and freeze them. To cook them, bake as above by adding extra 5 minutes to the time.
2. You can likewise freeze baked or air fried fish fingers. Once cooled after cooking, place the fish fingers in a sealed ziploc vag and freeze them. Reheat them in the oven or air fryer for 5 minutes. 

What to Serve with Fish Fingers?

Fries are my kids’ favorite side dish to serve with these, and of course dipping sauces. Spicy Mayo is a MUST for us, along with Tartar Sauce Recipe. A flavor packed Garlic Sauce is SO GOOD! Garlic Parmesan Sauce and Dill Sauce are SO GOOD!

What is the BEST Fish for Fish Fingers?

Today we used Mahi Mahi. It’s a firm white fish that holds its shape SO well! And that’s KEY for this recipe. Avoid using flakey, sensitive fish. Other types like  Haddock, Cod, Halibut, or Tilapia.