Description
A simple and delicious recipe for crispy baked fish fingers that are perfect for a quick meal or snack.
Ingredients
Scale
- 1 pound white fish fillets (such as cod or tilapia), cut into strips
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional)
- Cooking spray or olive oil for drizzling
- Lemon wedges, for serving
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Set up a breading station: Place the flour in one shallow dish, beat the eggs in a second dish, and mix the breadcrumbs, garlic powder, paprika, salt, pepper, and Parmesan cheese (if using) in a third dish.
- Dredge each fish strip in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing the excess to drip off, and finally coat it in the breadcrumb mixture, pressing gently to adhere.
- Arrange the breaded fish fingers on the prepared baking sheet. Lightly spray or drizzle with olive oil to help them crisp up while baking.
- Bake in the preheated oven for 12-15 minutes, or until the fish is cooked through and the coating is golden brown and crispy.
- Serve hot with lemon wedges on the side for squeezing over the fish fingers.
Notes
- For a spicier kick, add cayenne pepper to the breadcrumb mixture.
- Try using different types of fish or even shrimp for a variation on the classic fish finger.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 0g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 150mg