Homemade fish fingers- in less than 30 minutes!
These chunky fish fingers are a true treat, boasting a beautifully golden, crunchy coating that gives way to tender, flaky fish inside. The coating crisps up perfectly in an air fryer, delivering that satisfying crunch without the need for messy frying, making them ideal for a quick yet impressive meal. Whether you serve them as a classic comfort-food dinner with creamy mashed potatoes and buttery peas, or pile them into a lightly toasted bun with crisp salad and tangy tartare sauce for a fun and indulgent sandwich, they’re sure to delight everyone at the table.
Not only are they delicious, but they’re also incredibly quick and easy to make. Preparation takes less than 25 minutes, and cooking in the air fryer requires under 10 minutes, meaning you can go from ingredients to two generous, perfectly cooked servings in under 30 minutes. In that short time, you’ll have golden, crispy fish fingers that taste like they’ve been cooked to perfection, with a texture that’s both crunchy on the outside and wonderfully tender inside.
These fish fingers are perfect for busy weeknights when you want something comforting yet fuss-free, or for a weekend lunch that feels a little more special. The combination of quick cooking, simple preparation, and delicious results makes them a go-to recipe that’s sure to become a favourite. Serve them with classic sides or get creative with buns, salads, and sauces, and you’ll have a meal that’s versatile, satisfying, and packed with flavour. In under half an hour, you can enjoy a meal that’s warm, comforting, and utterly delicious—a small but wonderful culinary victory for any busy cook.
Homemade fish fingers- ingredient list!
250g/9oz of thick white fish fillets, such as boneless, skinless cod loin
One medium free-range egg and fifty grammes or one ounce of coarsely dry white breadcrumbs, like panko
One tablespoon of ordinary flour
2–2½ tablespoons sunflower oil, freshly crushed black pepper, and lemon wedges for squeezing
Homemade fish fingers- step by step instruction guide!
Step 1
Pat the fish dry using kitchen paper to remove any excess moisture—this helps the coating stick better and ensures a crisp, golden finish. Once dried, cut each piece of fish into 2–3 fingers, adjusting slightly depending on the shape of the fillet. Aim for each finger to be roughly 2 cm (¾ in) thick, giving a perfect balance between a crunchy exterior and tender, flaky fish inside. Taking care with the size ensures even cooking and a beautifully satisfying texture in every bite.
Step 2
To make the batter, start by breaking the egg into a medium bowl and whisking it thoroughly until the yolk and white are fully combined and slightly frothy. Next, prepare the coating stations: scatter the breadcrumbs evenly across a dinner plate, creating a flat layer that will allow each fish finger to be fully coated. On a second plate, sprinkle the flour and season it lightly with salt and pepper, ensuring the seasoning is evenly distributed for maximum flavour.
Step 3
Arrange the plates and bowl in a row to create an efficient assembly line: start with the flour plate, followed by the egg bowl, and finally the plate of breadcrumbs. This setup allows each fish finger to be coated in sequence, creating a smooth and even crust. At the end of the row, place a small tray or board lined with baking paper to hold the prepared fish fingers before cooking. This simple but organized setup will make the coating process quicker, cleaner, and more precise, ensuring perfectly crisp and golden fish fingers every time.
Step 4
Take one piece of the prepared fish and lightly dust it in the seasoned flour, ensuring all sides are evenly coated. This initial layer helps the egg stick and creates a base for a crispier coating. Next, dip the floured fish into the beaten egg, turning it so that every side is fully covered. The egg acts as a sticky layer for the breadcrumbs, helping them adhere and form a golden, crunchy crust. Immediately transfer the egg-coated fish into the breadcrumbs, pressing gently to ensure they stick firmly on all sides. Lay the fully coated fish finger carefully on the lined tray, making sure it sits evenly and doesn’t touch other pieces. Continue the same process with the remaining fish, dusting in flour, dipping in egg, and coating in breadcrumbs, until all the fish fingers are prepared. Taking your time with each piece ensures an even, crunchy coating that bakes beautifully in the air fryer.
Step 5
Place the crisper plate, grill pan, or tray into the basket or drawer of your air fryer. Preheat the air fryer to 200°C (390°F) for about 3 minutes. Preheating ensures the cooking surface is hot, helping the fish fingers develop a golden, crispy exterior as soon as they go in. Lightly brush the crisper plate with a little of the oil to prevent sticking and help the fish fingers crisp up beautifully. Arrange the prepared fish pieces on the plate in a single layer, making sure to leave some space between each one. This allows the hot air to circulate evenly around the fish, ensuring a perfectly golden, crunchy coating on all sides. Avoid overcrowding the plate, as this can lead to uneven cooking and less crispiness.
Step 6
Using a pastry brush, gently dab half of the oil over the crumbed surface of the fish fingers. Be careful to brush lightly so you don’t disturb or lift the breadcrumbs, which helps them stay in place and crisp up beautifully. Once coated, place the fish fingers in the air fryer and cook at 190°C (375°F) for 4 minutes. This initial blast of heat starts the cooking process and begins to turn the crumbs golden and crunchy. Carefully turn the fish fingers over using tongs or a spatula, taking care not to break them. Gently brush the exposed crumbed surface with the remaining oil, ensuring an even coating without disturbing the crumbs. Return the fish fingers to the air fryer and cook for a further 4 minutes, or until the breadcrumbs are beautifully crisp and golden and the fish is fully cooked through.
Step 7
If needed, you can always return the fish to the air fryer for a little longer to achieve your preferred level of crispiness. Serve the golden fish fingers immediately, accompanied by wedges of fresh lemon for squeezing over. The bright citrus adds a perfect zesty note that complements the crunchy coating and tender fish, making each bite deliciously satisfying.