Homemade fish fingers

Homemade fish fingers

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(9 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
Kids will love this homemade version of fish fingers, and they can even help make them too

Nutrition and extra info

  • Can be frozen uncooked


  • kcal336
  • fat17g
  • saturates3g
  • carbs21g
  • sugars2g
  • fibre3g
  • protein26g
  • salt0.88g
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  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 85g white breadcrumb, made from day-old bread
  • zest and juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 400g skinless sustainable white fish, sliced into 12 strips
  • 4 tbsp mayonnaise
  • 140g frozen pea, cooked and cooled



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 100g young leaf spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…


  1. Heat oven to 200C/180C fan/gas 6. Pour the beaten egg into a shallow dish. Tip the breadcrumbs onto a plate. Mix the lemon zest into the breadcrumbs along with the oregano and some salt and pepper.

  2. Brush a non-stick baking sheet with half the oil. Dip the fish strips into the egg, then roll them in the breadcrumbs. Transfer to the baking sheet and bake for 20 mins until golden.

  3. Meanwhile, mix the mayo with a squeeze of lemon juice. Toss the spinach leaves and peas with a squeeze more lemon juice and the remaining oil. Serve the fish fingers with the spinach and peas and a spoonful of the lemony mayo.

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Comments, questions and tips

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Comments (12)

katiegood31's picture

Mine are in the oven as we speak....had trouble getting the breadcrumbs to stick, even though i followed the recipe exactly...any ideas? : )

hilly191's picture

Delicious! Surprisingly easy to make. I added some tumeric to the breadcrumbs to give a golden finish.

dorothyd's picture

These were fine, think the lemon zest made the recipe. Served with mushy peas and potato wedges.

africanqueen's picture

Made these for my grandchildren (fussy with food) and surprise, surprise they loved them as did the parents & grandparents! Delicious, will make them again :-)

ifuamq's picture

I served these with posh stacked chipped for a very elegant dinner party (with kids!). Cant beat posh fish fingers and chips!

nataliemary's picture

I found the bread crumbs stuck fine. Just dip into plenty of egg. Little tip - use old crusts that you have saved though the week as it makes it so much easier to make bread crumbs.

nataliemary's picture

Very nice. Well worth a try. I served with mushy peas and potato wedges. Yummy.

mancsmum's picture

so tasty and so easy to make

lauraland's picture

I used wholemeal breadcrumbs, it was a bit difficult to get them to stick, so I didnt have perfect coverage, but that just made them look nice and chunky and homemade. It is the lemon zest that makes the recipie so yummy

mickeychef's picture

found breadcrumbs hard to stick to fish but the dish went down well with the family

lauryn799's picture

very nice loved the lemon zest in the breadcrumb .

Questions (4)

SarahW2209's picture

Can you use frozen fish? And if so how should I adjust cooking times?

goodfoodteam's picture

Hi SarahW2209 thanks for your question. You shoud be fine to use frozen fish, just defrost thoroughly before hand (overnight in the fridge works well) and then follow the recipe as above.

VictoriaJJ's picture

Has anyone tried freezing these? Can they be cooked from frozen, and how long would they take?

goodfoodteam's picture

Hi Victoria. These can be frozen uncooked, for best results defrost at room temperature then cook according to the original recipe instructions.

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