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These Crispy Fish Fingers are everything the boxed kind aren’t, seriously crispy on the outside, moist and flaky inside, and made with just a handful of ingredients. They come together in under 30 minutes, bake or air fry right up, and they’re the recipe that finally got my kids excited about fish. Toss out those boxed fish sticks and give these a try!
As many parents know, getting some kids to eat fish can be an endless challenge. Just the other day, a grandmother told me her two grandkids, ages 3 and 7, had never even tried fish. Whenever the fishmonger at our local farmers’ market has fresh sole in season, I buy a big batch of filets to make these fish fingers, I bake some that night for dinner and freeze the rest for a night when I need to get something on the table fast.
Why You’ll Love These Fish Fingers
- The herb mayo is the secret. Instead of a messy egg-and-flour dredge, the fish gets a light coating of herb-infused mayonnaise for the breadcrumbs to grab onto. It’s like having a little tartar sauce baked right into every bite, and you save half to use as a dipping sauce.
- Crispy without deep frying. Baked (or air fried) on a rack, they come out seriously crispy on the outside and moist and flaky inside, no pot of oil required. If your kids are into my Baked Chicken Nuggets, this is the fish version they’ll love too!
- A fish even skeptics eat. Sole and tilapia are mild and flaky, which makes these a great gateway for kids (and adults) who think they don’t like fish.
- Made to freeze. I always make a big batch and freeze half, so a homemade dinner is ready to bake on the busiest nights. They’re one of my go-to freezer-friendly meals for exactly that reason.
How to Make Crispy Fish Fingers
- Prep your pan and fish. Preheat the oven to 425°F, set a metal rack on a baking sheet, and spray it with oil (the rack lets air circulate so the fish crisps up all over). Slice the filets into 1/2-inch by 2-inch strips and season lightly with salt on both sides, salting the fish itself, not just the coating, makes a real difference in flavor.
- Mix the herb mayo. Stir together the mayonnaise, oregano, garlic powder, and remaining salt until smooth. Set half aside for dipping, you’ll want it later.
- Coat the fish. Coat each strip in a thin layer of the mayo, then roll in breadcrumbs. A light coating is all you need for the crumbs to stick.
- Bake and serve. Arrange the fish on the rack, spray the tops lightly with oil, and bake for 12-15 minutes, until golden outside and flaky inside. Serve warm with the reserved herb mayo for dipping.
Air Fryer Method
Line the air fryer basket with a piece of parchment (or spray it with oil so the fish doesn’t stick), then arrange the fish fingers in a single layer. Air fry at 400°F for 8-10 minutes, until crispy and golden. Easy, fast, and no oven required!
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More Fish Recipes Kids Love
Don’t be afraid to keep offering your kids fish, even if they turn their noses up at first. Keep trying different kinds and different preparations, and eventually you’ll hit on the ones they love. My guess is these Crispy Fish Fingers will be one of them! If you give them a try, leave a comment and rating below, I love hearing how they turn out for your family!
Crispy Baked Fish Fingers
Ingredients
- 4 sole or tilapia filets, fresh or frozen, thawed
- 1/2 cup mayonnaise (or vegan mayonnaise)
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt, divided
- 1 cup breadcrumbs or panko
- cooking spray or oil
Instructions
- Preheat the oven to 425°F. Set a metal rack on a baking sheet and spray it with oil.
- Slice the fish into 1/2-inch by 2-inch strips. Season the fish strips lightly on both sides with about half the salt.
- In a medium bowl, stir together the mayonnaise, oregano, garlic powder, and remaining salt until smooth. Set half the mixture aside to use as a dipping sauce later.
- Place the breadcrumbs on a plate. Gently coat each fish strip in a thin layer of the mayonnaise mixture, then roll in the breadcrumbs to coat.
- Arrange the coated fish on the prepared rack and lightly spray the tops with oil. Bake for 12-15 minutes, until golden brown outside and flaky inside.
- Serve with the reserved mayonnaise mixture for dipping.
Notes
- The sauce may look like a small amount, but the fish only needs a thin coating before the breadcrumbs. Lightly press the fish into the mayonnaise mixture or brush it on with your fingertips.
- Air fryer: Place a piece of parchment in the air fryer basket (or spray the basket with oil so the fish doesn’t stick), set to 400°F, and cook for 8-10 minutes, until crispy and golden.
I’m just wondering if anyone has tried yogurt or greek yogurt with these??
Can you freeze these after you cook them?