For an extra crispy coating, consider using panko bread crumbs instead of regular bread crumbs. Ensure the oil is hot enough before frying to achieve a golden brown color and prevent the fish from becoming greasy. Don't overcrowd the pan while frying; this will lower the oil temperature and result in soggy fish fingers. A quick homemade tartar sauce can be made by combining mayonnaise, finely chopped dill pickles, capers, and a squeeze of lemon juice. Feel free to experiment with different types of fish, such as cod or haddock.
Crisp Crumbed Fish Fingers
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME30 mins
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SERVING2 People
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VIEWS12
Elevate your weeknight dinner with these golden, crispy fish fingers. A delightful homemade alternative that surpasses store-bought versions in both taste and quality, offering a satisfying crunch and delicate flavor in every bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate65 g
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Cholesterol261 mg
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Fiber5 g
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Protein42 g
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Saturated Fat5 g
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Sodium593 mg
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Fat28 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Fish: Cut the sole fillets into long, even strips, approximately 3/4 inch wide. Pat them dry with paper towels. (5 minutes)
02
StepSet up the Breading Station: In a shallow dish, beat the eggs. In another shallow dish, place the panko bread crumbs. In a zip-top bag, combine the flour, salt, and pepper. (5 minutes)
03
StepBread the Fish: Dip each fish strip into the beaten egg, ensuring it's fully coated. Then, transfer it to the bag of seasoned flour, shaking to coat evenly. Dip it in egg again and dredge it in the panko bread crumbs, pressing gently to adhere. Place the breaded fish fingers on a tray in a single layer, making sure they don't touch. Allow the coating to set for at least 5 minutes. (15 minutes)
04
StepFry the Fish: Heat 1/2 inch of vegetable oil in a large frying pan over medium-high heat until it reaches 350 degrees F (175 degrees C). Carefully place the fish fingers in the hot oil in batches, being careful not to overcrowd the pan. Fry for 2 to 2 1/2 minutes per side, until golden brown and cooked through. (10-15 minutes)
05
StepDrain and Serve: Remove the fried fish fingers from the pan and place them on a paper towel-lined plate to drain excess oil. Repeat with the remaining fish. Serve immediately with lemon wedges and tartar sauce. (5 minutes)
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RECIPE REVIEWS
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Please Rate
Sammie Heidenreich
Jun 25, 2025I had trouble getting the breading to stick. Any suggestions?
Nannie Predovic
Jun 24, 2025A bit more work than opening a box, but completely worth it! The family devoured them.
Jennie Kirlin
Jun 18, 2025Absolutely delicious! My kids loved these, and I felt good knowing I was feeding them something homemade.
Russel Kassulke
Jun 12, 2025Try chilling the breaded fish fingers in the refrigerator for 15-20 minutes before frying. This helps the coating adhere better.
Gabe Senger
Jun 10, 2025These were so much better than store-bought fish sticks. The sole was flaky and tender, and the breading was perfectly seasoned.
Mafalda Medhurst
Jun 9, 2025I added a little garlic powder to the flour, as suggested, and it was a great addition. Thanks for the tip!
Litzy Macgyver
Jun 8, 2025Great recipe! I used cod instead of sole, and it worked perfectly.
Uriah Ritchieeffertz
Jun 5, 2025The breading was perfect – so crispy and flavorful! I'll definitely be making these again.