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Turning simple fish fillets into crispy golden fish fingers is one of my favorite ways to get dinner on the table. The combination of crunchy coating and tender fish inside makes these irresistible and so much better than anything from the freezer section.
I started making these when my kids were little and they have stayed a family favorite ever since. The last batch turned into a fun kitchen project with my youngest helping to bread the fish and there was flour everywhere but the smiles made it worth every minute.
Your Ingredient Guide
- Fish fillets: Look for fresh white fish like tilapia or cod that is firm but not too thin for best texture and flavor
- Panko breadcrumbs: This is the secret to the super crispy crunch regular breadcrumbs are not the same so seek out panko in the grocery
- Eggs: Work as the essential binding step making the coating adhere perfectly
- Flour: Just basic all-purpose flour creates a dry layer for the egg to grab onto be sure it is not clumpy
- Oil: Olive or vegetable oil both fry well but use a neutral type if you want the crispy flavor to shine
- Mayonnaise: The base for the dipping sauce a good quality mayo makes all the difference here
- Fresh lemon: Brings brightness to the sauce and the whole dish pick a lemon that feels heavy and juicy
Step-by-Step Instructions
- Get Everything Ready:
- Cut the fish into strips about the size of your finger. Use paper towels to pat them completely dry so the coating sticks well. Sprinkle with salt and pepper.
- Bread the Fish:
- Line up three shallow bowls with flour beaten eggs and panko. Coat each strip in flour first tapping off any excess. Dip in egg then coat all sides with panko pressing gently so it really sticks.
- Let it Rest:
- Place the breaded fish on a plate and let them rest in the refrigerator for about fifteen minutes so the coating sets and stays crisp.
- Pan Fry:
- Heat a heavy skillet over medium. Pour in enough oil to generously cover the bottom. Once hot add the fish pieces without crowding the pan. Fry two to three minutes per side until golden brown and cooked through. Move finished fish to a plate lined with paper towels.
- Make the Dipping Sauce:
- In a bowl combine mayonnaise a garlic clove minced lemon juice and a bit of salt and pepper. Whisk until smooth and creamy. Taste and add more lemon or seasoning if you like.
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My favorite trick is double dipping the fish in panko before frying just like my mother-in-law showed me. Whenever I do this my whole family notices that extra crunch. Recently we used up leftovers for homemade fish tacos with slaw and avocado and everyone asked for seconds.
Making It Your Own
This recipe is flexible so feel free to swap in different herbs or spices in the panko to match your mood. For something a little spicy stir some sriracha or hot sauce into the mayo. Serve the fish with fries for a classic combo or try it with a bright salad or roasted veggies for something lighter.
Storage Tips
Cooled fish can be stored in an airtight container in the fridge for up to two days. To reheat lay them on a baking sheet and place in a hot oven so they stay crispy not soggy. The dipping sauce will last in the fridge for several days as well.
Ingredient Substitutions
If you cannot find panko use crushed cornflakes for an almost as crispy effect. Gluten free flour and breadcrumbs can also work. No fresh dill for the sauce try chopped parsley or basil. Any white flaky fish like haddock or even chicken tenders can use this method.
Serving Suggestions
Pile the crispy fish on a platter with lemon wedges and fresh herbs for a beautiful family style dinner. I like to pair it with roasted sweet potato wedges or a tangy cabbage slaw. Leftovers are amazing tucked into tortillas for quick fish tacos.
These crispy fish fingers have become a meal everyone looks forward to at my house. I love how easy they are to customize and they turn an ordinary dinner into something that feels special and homemade. If you have kids let them help with the breading for a fun family kitchen memory.
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Recipe FAQs
- → What type of fish works best?
Firm white fish like tilapia or cod are ideal. They hold up well to breading and frying without falling apart.
- → How can I keep the coating crispy?
Pat the fish dry before breading and avoid overcrowding the pan during frying. Use panko breadcrumbs for extra crunch.
- → Can I prepare the fish ahead of time?
Yes, breaded fish can be refrigerated for 15 minutes before frying to set the coating, which helps maintain crispness.
- → What oil is best for frying?
Olive or vegetable oil works well. Just maintain medium heat to cook evenly without burning the coating.
- → How is the dipping sauce made?
The sauce combines mayonnaise, fresh lemon juice, Dijon mustard, and dill for a bright, tangy complement to the fish.