Description of this recipe:
These aren’t your average fish fingers! This recipe elevates a childhood classic into a sophisticated and satisfying meal. We’re talking flaky white fish coated in a golden, crunchy parmesan and panko crust, baked to perfection. Forget the soggy, bland frozen fish fingers of your past. These are bursting with flavor and have a delightful texture that will have everyone reaching for seconds. This recipe offers a healthier alternative to traditional fried fish fingers, delivering all the crunch and taste without the excess oil. Perfect for a quick weeknight dinner or a fun weekend treat, these fish fingers are sure to become a family favorite.
Why you will love this recipe:
- Incredibly Flavorful: The combination of parmesan cheese, paprika, salt, and pepper in the panko crust creates a symphony of savory flavors that perfectly complements the delicate taste of the white fish.
- Amazing Texture: The panko breadcrumbs provide a light and airy crunch that is far superior to regular breadcrumbs. The baking process ensures that the fish remains moist and tender on the inside, while the crust stays crispy and golden brown.
- Healthier Than Fried: Baking instead of frying significantly reduces the fat content of these fish fingers, making them a guilt-free indulgence.
- Easy to Make: This recipe requires minimal ingredients and simple steps, making it perfect for busy weeknights.
- Kid-Friendly: Even the pickiest eaters will love these fish fingers! The familiar shape and delicious taste make them a guaranteed hit with children of all ages.
- Versatile: These fish fingers can be served as a main course with a variety of sides, or as a snack or appetizer with your favorite dipping sauce.
Ingredients:
- 600g (1.2 lb) white fish fillets (e.g., ling, cod, basa), patted dry
- Oil spray (olive oil or any neutral oil)
Crumb Coating:
- 1 1/2 cups (75g) panko breadcrumbs
- 1/4 cup (25g) grated parmesan cheese
- 2 tsp paprika (optional)
- 1/2 tsp salt
- 1/2 tsp black pepper
Batter:
- 1 egg
- 1 tbsp mayonnaise
- 2 tbsp all-purpose flour
- 1/4 tsp salt
- 1/4 tsp black pepper
Serving:
- Tartare sauce or preferred seafood dipping sauce
- Lemon wedges
- Chopped chives or parsley (optional garnish)
Preparation:
Step 1: Preheat your oven to 180°C / 350°F (fan 160°C). This initial lower temperature is for toasting the panko crumbs, which helps ensure they get extra golden and crunchy without burning during the main baking process.
Step 2: Prepare the Panko Crumbs. Spread the panko breadcrumbs evenly on a baking tray. Lightly spray with oil. Bake for approximately 4 minutes, or until the breadcrumbs are lightly golden. This step is crucial to achieving the ultimate crispy texture. Keep a close eye on them to prevent burning, as panko crumbs can toast quickly. Once toasted, transfer the breadcrumbs to a medium-sized bowl and let them cool slightly.
Step 3: Mix the Crumb Coating. Add the grated parmesan cheese, paprika (if using), salt, and black pepper to the toasted panko breadcrumbs in the bowl. Stir well to ensure all the ingredients are evenly distributed. The parmesan adds a salty, umami flavor, while the paprika provides a subtle smoky note and a touch of color.
Step 4: Increase Oven Temperature. Increase the oven temperature to 220°C / 425°F (fan 200°C). Lightly oil the same baking tray you used for toasting the breadcrumbs. This higher temperature will help the fish fingers cook quickly and evenly, resulting in a crispy crust and flaky interior.
Step 5: Prepare the Batter. In a separate bowl, whisk together the egg, mayonnaise, all-purpose flour, salt, and pepper. Whisk until the batter is smooth and free of lumps. The mayonnaise adds richness and helps the batter adhere to the fish, while the flour provides structure and helps create a crispy coating.
Step 6: Cut the Fish. Cut the white fish fillets into finger-sized strips, approximately 1.5 x 11 cm (or about 1/2 inch by 4 inches). Ensure the strips are relatively uniform in size for even cooking. Pat the fish dry with paper towels to remove any excess moisture, which will help the batter adhere better.
Step 7: Coat the Fish with Batter. Gently toss the fish strips in the batter using a rubber spatula or your hands. Make sure each piece is thoroughly coated with the batter. Work in batches to avoid overcrowding the bowl and ensure even coating.
Step 8: Coat the Fish with Crumb Mixture. Using tongs or a fork, transfer each battered fish strip into the bowl with the parmesan and panko crumb mixture. Spoon the crumb mixture over the fish and gently press to ensure the crumbs adhere to the batter. Turn the fish over and repeat the process until both sides are fully coated with the crumb mixture.
Step 9: Arrange on Baking Tray. Place the crumbed fish fingers on the prepared baking tray, leaving a little space between each piece to allow for even air circulation. Lightly spray the fish fingers with oil. This will help them crisp up and turn golden brown during baking.
Step 10: Bake. Bake for 13–15 minutes, or until the fish fingers are crisp and golden brown. The cooking time may vary depending on the thickness of the fish and the accuracy of your oven temperature. Check the fish fingers after 13 minutes and add a few more minutes if needed. The fish should be cooked through and flaky when pierced with a fork.
Step 11: Serve. Serve the baked fish fingers hot, immediately after removing them from the oven.
COOKING Rating:
Easy
Serving Suggestions:
- Serve with tartare sauce, aioli, or your favorite seafood dipping sauce.
- Accompany with lemon wedges for a burst of fresh flavor.
- Serve alongside classic sides such as chips (fries), sweet potato fries, or a simple green salad.
- For a more substantial meal, serve with mashed potatoes, roasted vegetables, or a creamy coleslaw.
- Garnish with chopped chives or parsley for a touch of freshness and visual appeal.
- Make it a fun meal with a side of mushy peas or baked beans.
Tips:
- For extra crispy fish fingers: Make sure to pre-toast the panko breadcrumbs before coating the fish.
- Don’t overcrowd the baking tray: Bake the fish fingers in batches if necessary to ensure even cooking.
- Use fresh fish: Fresh fish will always yield the best results in terms of flavor and texture.
- Adjust seasoning to taste: Feel free to adjust the amount of salt, pepper, and paprika to your liking.
- Make ahead: You can prepare the fish fingers ahead of time and store them in the refrigerator for up to 24 hours before baking.
- Get creative with the crumb coating: Add other ingredients to the crumb coating, such as dried herbs, garlic powder, or onion powder.
- Try different dipping sauces: Experiment with different dipping sauces to find your favorite combination. Some great options include sweet chili sauce, sriracha mayo, or a simple yogurt dip.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Nutritional Information: (Per Serving – Estimated)
Calories: 350-450 kcal (Depending on serving size and ingredients) Protein: 30-40g Sodium: 400-600mg
Conclusion:
These Golden Crunchy Baked Fish Fingers with Parmesan & Panko are a delicious and healthy way to enjoy a classic comfort food. The crispy, flavorful crust and tender, flaky fish make them a crowd-pleaser for both kids and adults. With simple ingredients and easy steps, this recipe is perfect for busy weeknights or a fun weekend cooking project. So ditch the frozen fish fingers and give this recipe a try – you won’t be disappointed! This recipe is a guaranteed home-run, easily customizable to your preferred tastes, and far superior in both flavor and nutritional value to store-bought alternatives. Enjoy!
5 Questions and Answers about this recipe:
Q1: Can I use frozen fish fillets for this recipe?
A: While fresh fish is recommended for the best flavor and texture, you can use frozen fish fillets if necessary. Make sure to thaw them completely before patting them dry and cutting them into finger-sized strips. Ensure all excess moisture is removed after thawing.
Q2: Can I use regular breadcrumbs instead of panko breadcrumbs?
A: Panko breadcrumbs are highly recommended for their light and airy texture, which results in a much crispier crust. However, if you don’t have panko breadcrumbs on hand, you can use regular breadcrumbs as a substitute. Keep in mind that the crust will not be as crispy. You may want to toast regular breadcrumbs for a longer time to achieve a bit more crunch.
Q3: Can I add other seasonings to the crumb coating?
A: Absolutely! Feel free to customize the crumb coating to your liking. Some great additions include dried herbs (such as oregano, thyme, or basil), garlic powder, onion powder, or a pinch of cayenne pepper for a little heat.
Q4: What dipping sauces go well with these fish fingers?
A: Tartare sauce is a classic choice, but there are many other dipping sauces that pair well with these fish fingers. Some other great options include aioli, sweet chili sauce, sriracha mayo, a simple yogurt dip, or even a squeeze of lemon juice.
Q5: Can I bake these fish fingers in an air fryer?
A: Yes, you can definitely bake these fish fingers in an air fryer! Preheat your air fryer to 200°C / 400°F. Place the fish fingers in the air fryer basket in a single layer, making sure not to overcrowd them. Cook for 8-10 minutes, or until they are golden brown and crispy, flipping them halfway through. Air frying can reduce the cooking time and provide an even crispier result.
