Name: Crispy Pan Fried Fish Fingers Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: White Fish Fillets: 1 1/2 pounds All-Purpose Flour: 1 cup Eggs: 2 large Milk: 2 tablespoons Panko Breadcrumbs: 1 1/2 cups Garlic Powder: 1/2 teaspoon Paprika: 1/2 teaspoon Salt: 1/2 teaspoon Black Pepper: 1/4 teaspoon Vegetable Oil: 1/2 cup (for frying) Lemon Wedges and Tartar Sauce: for serving

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Crispy Pan Fried Fish Fingers are one of those irresistible, family-friendly dishes that instantly transports me to summer holidays by the sea, all golden crunch and tender, flaky fish inside. Imagine that satisfying crunch as you bite into a perfectly fried finger, the zing from a squeeze of lemon, and a dip into creamy tartar sauce. This simple yet crowd-pleasing recipe takes humble white fish fillets and transforms them into a crispy, golden treat you’ll crave again and again. Whether you’re making them for a quick weeknight dinner, a cozy lunch, or as a nostalgic appetizer, these homemade Crispy Pan Fried Fish Fingers promise loads of flavor with every bite and are guaranteed to win over both kids and adults.

Crispy Pan Fried Fish Fingers Recipe - Recipe Image

Ingredients You’ll Need

Let’s celebrate the simplicity of this dish: with just a handful of pantry staples and some fresh fish, you’ll be amazed at how each ingredient works its magic. From the crunch of panko to the warmth of spices, every item here plays a tasty role in building up those perfect Crispy Pan Fried Fish Fingers.

White Fish Fillets (1 1/2 pounds): Choose cod, haddock, or another mild, flaky white fish for the best texture and clean flavor.
All-Purpose Flour (1 cup): Acts as the first coating layer, helping the egg and breadcrumbs stick to the fish.
Large Eggs (2): Whisked for the dredging process, they bind the panko to the fillets and create the perfect crust.
Milk (2 tablespoons): Loosens up the eggs and ensures a smooth, even coating.
Panko Breadcrumbs (1 1/2 cups): The secret to an extra-crispy exterior; these Japanese-style breadcrumbs stay light and crunch beautifully.
Garlic Powder (1/2 teaspoon): Adds a hint of aromatic depth without overpowering the delicate fish.
Paprika (1/2 teaspoon): Gives a gentle warmth and gorgeous golden color.
Salt (1/2 teaspoon): Enhances all the flavors in the coating and the fish itself.
Black Pepper (1/4 teaspoon): Offers just the right kick to round out the seasoning.
Vegetable Oil (1/2 cup, for frying): Neutral in flavor and perfect for achieving that even, crispy fried finish.
Lemon Wedges & Tartar Sauce (for serving): A squeeze of lemon freshens everything up, and the creamy tartar sauce is the classic dip.

How to Make Crispy Pan Fried Fish Fingers

Step 1: Prep the Fish

Start by cutting your white fish fillets into strips about one inch wide. Gently pat them completely dry with paper towels to help the coating stick and crisp up nicely. Once dry, sprinkle the fish with a light touch of salt and pepper to bring out its fresh flavors.

Step 2: Set Up Your Breading Station

You’ll want three shallow bowls: put the all-purpose flour in one, whisk together the eggs and milk in the second, and combine the panko breadcrumbs, garlic powder, paprika, salt, and pepper in the third. This setup makes the breading process smooth and mess-free.

Step 3: Bread the Fish Fingers

Take each fish strip and first dredge it in flour, gently shaking off any excess. Next, dip it into the egg and milk mixture, making sure it’s fully coated. Finally, press it into the breadcrumb mixture, ensuring an even, hearty layer for maximum crunch. This triple-coating method gives our Crispy Pan Fried Fish Fingers that unbeatable texture!

Step 4: Fry to Perfection

Pour vegetable oil into a large skillet and heat over medium-high until shimmering but not smoking. Working in batches (so you don’t crowd the pan), fry your breaded fish fingers for 2 to 3 minutes on each side. Look for that lovely golden brown color and check that the fish is cooked through and flakes easily. Transfer each batch to a plate lined with paper towels to drain off any extra oil.

Step 5: Serve and Enjoy!

Plate up the Crispy Pan Fried Fish Fingers while they’re still hot and crunchy. Serve them right away with lemon wedges for a burst of freshness and a generous side of tartar sauce. Let everyone dig in and watch these disappear fast!

How to Serve Crispy Pan Fried Fish Fingers

Garnishes

A simple squeeze of lemon brightens every bite, and a sprinkling of fresh chopped parsley gives a fresh pop of color. Tartar sauce is a must, but a spicy aioli or a dollop of ketchup also works wonderfully for dipping these golden beauties.

Side Dishes

Crispy Pan Fried Fish Fingers sit perfectly next to classic sides like french fries, sweet potato wedges, or a simple green salad tossed in vinaigrette. For a lighter option, try serving with steamed veggies or a tangy coleslaw that balances the richness of the fried fish.

Creative Ways to Present

Pile your fish fingers high on a wooden board for a playful, shareable appetizer. For a fun twist, tuck them into soft buns for homemade fish finger sandwiches or sliders. You can even slice them up and toss over a salad for a crunchy protein boost. However you serve them, these Crispy Pan Fried Fish Fingers always bring smiles.

Make Ahead and Storage

Storing Leftovers

To keep leftover Crispy Pan Fried Fish Fingers tasty, store them in an airtight container in the refrigerator. They’ll hold their flavor and texture for up to two days, though they’re always best enjoyed fresh.

Freezing

If you want to freeze some for future snacks, arrange the cooled fish fingers in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag. This way they won’t stick together, and you’ll have easy homemade fish sticks ready to go for up to one month.

Reheating

To bring back that all-important crisp, reheat Crispy Pan Fried Fish Fingers in an oven or toaster oven at 375°F until hot and crunchy, about 8–10 minutes. Avoid microwaving, as it tends to make them soggy rather than crispy.

FAQs

What type Main Course, Appetizer

Mild, flaky white fish like cod, haddock, or pollock are ideal since they hold together when frying and have a delicate flavor that pairs perfectly with the crunchy coating. Avoid oily or bony fish for this recipe.

Can I make Crispy Pan Fried Fish Fingers gluten-free?

Absolutely! Simply swap in your favorite 1:1 gluten-free flour and use gluten-free panko or regular gluten-free breadcrumbs. The results will still be golden, crunchy, and full of flavor.

Is there a healthier way to cook fish fingers instead of pan-frying?

You can bake them on a wire rack set over a baking sheet at 425°F for 15–18 minutes, flipping halfway through. While you’ll miss some of the signature crunch, they’ll still be satisfying and lighter on oil.

How do I keep the coating from falling off the fish?

The trick is to start with very dry fish, gently press the breadcrumbs on, and let the breaded fingers rest for a few minutes before frying. Also, make sure your oil is hot enough so they seal instantly when hitting the pan.

Can I use regular breadcrumbs instead of panko?

You can, but panko really makes these Crispy Pan Fried Fish Fingers extra airy and crunchy. Regular breadcrumbs will work in a pinch, but the texture will be finer and slightly less crisp.

Final Thoughts

If you’ve been searching for a dish that’s as fun and delicious as it is easy to make, Crispy Pan Fried Fish Fingers are about to become your new go-to. Don’t be surprised if they vanish within minutes—so why not whip up a batch tonight and bring some crispy, homemade joy to your table?

Crispy Pan Fried Fish Fingers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 13 reviews

Author: Emma
Total Time: 25 minutes
Yield: 4 servings
Diet: Non-Vegetarian

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Description

These Crispy Pan Fried Fish Fingers are a delicious and easy-to-make dish that the whole family will love. Made with white fish fillets coated in a crispy panko breadcrumb mixture, these fish fingers are perfect for a quick weeknight dinner or as a crowd-pleasing appetizer.

Ingredients

White Fish Fillets:

1 1/2 pounds

All-Purpose Flour:

1 cup

Eggs:

2 large

Milk:

2 tablespoons

Panko Breadcrumbs:

1 1/2 cups

Garlic Powder:

1/2 teaspoon

Paprika:

1/2 teaspoon

Salt:

1/2 teaspoon

Black Pepper:

1/4 teaspoon

Vegetable Oil:

1/2 cup (for frying)

Lemon Wedges and Tartar Sauce:

for serving

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Instructions

Cut and Season Fish: Cut the fish fillets into strips, pat dry, and season with salt and pepper.
Prepare Coating: Set up three shallow bowls with flour, egg and milk mixture, and panko breadcrumb mixture.
Coat Fish: Dredge fish strips in flour, dip in egg mixture, and coat with breadcrumbs.
Fry Fish: Fry coated fish strips in hot oil until golden brown and cooked through.
Drain and Serve: Drain excess oil on a paper towel-lined plate and serve with lemon wedges and tartar sauce.