Crispy Baked Fish Fingers

A plate of golden-brown breaded fish pieces with a small bowl of creamy dipping sauce, set on a light blue tiled surface with a pale green cloth napkin under the plate.

5 from 3 votes

Crispy Baked Fish Fingers

These Crispy Fish Fingers are baked or air fried until golden, with a herb-mayo coating that tastes like tartar sauce baked right in. An easy, kid-approved dinner ready in under 30 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Lunch, Main Dish

Cuisine: American

Servings:

Calories: 307kcal

Author: Catherine McCord

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.

Nutrition