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Perfect crispy home-made fish fingers recipe or fish sticks recipe.

Perfect Crispy Home-made Fish Finger Recipe | Home-made Fish Sticks Recipe

These crispy home-made fish fingers are so easy to make! Once you try this quick & simple fish stick recipe who will quit buying them from the store. These are so BIG on flavors.
5 from 1 vote
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Course: Appetizer
Cuisine: American
Keyword: Crispy Home-made Fish Finger Recipe, Home-made Fish Sticks Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 5
Calories: 300kcal
Author: Meghna Chakraborty


For the Fish Fingers Marinate:

  • 1 pound or 453 gms Pollock Fillet or any white fish Fillet.
  • 1 tablespoon lemon juice.
  • 1 teaspoon garlic powder.
  • 1 teaspoon onion powder.
  • 1 teaspoon cayenne pepper.
  • Salt (to taste)

For the Crumb Coating:

  • 2 large whole eggs.
  • 1 cup or more regular breadcrumbs.
  • 1/2 cup all purpose flour.
  • 2 teaspoons Italian seasoning or 1 teaspoon each dried basil or parsley flakes.
  • 2 teaspoons cayenne pepper.
  • 1 teaspoon old bay seasoning (optional)
  • Salt (to taste)

For Deep Frying:

  • 1/2 litre canola oil.


  • How to Marinate The Fish sticks:
    1. Wash, clean and pat dry the pollock Fillet with the help of a clean kitchen towel. They should be completely free of water.
    2. Cut them into 2" long wedges or fingers. Set aside.
    3. Add the lemon juice, onion powder, garlic powder, cayenne pepper, and the salt and leave it to marinate whilst you fix your mini assembly line.
    How to crumb coat the fish fingers:
    1. Set 3 separate bowls.
    2. Crack and beat 2 large eggs in one bowl. Set aside. Keep the all-purpose flour ready in another bowl.
    3. Take the regular breadcrumbs, add the Italian seasoning, or the dried basil/parsley flakes, the cayenne pepper and salt to taste. Mix thoroughly. Set aside. Now the assembly line is ready.
    4. Take one marinated fish finger and dust it with the flour first, shaking off excess flour. Next, dunk it into the beaten egg batter. And finally, roll it on the bed of breadcrumbs until evenly coated. Repeat with the remaining fish fingers. Set aside.
    How to deep fry the fish fingers:
    1. Take about 1/2 litre of canola oil in a deep bottomed saucepan. Heat the oil over medium-low heat.
    2. Drop little bread crumbs in the oil to test if it's hot enough. If the breadcrumbs turn golden and float up towards the surface this means that the oil is hot enough and ready for frying the fish fingers.
    3. Dip 4-5 pieces of fish fingers and fry them until golden. Remove them on a separate plate. Repeat with the remaining crumb coated fish fingers.
    4. Serve immediately and enjoy!


*Any white fish tastes best.
*The same recipe can be altered as per your needs - shallow fry them, bake them or even pan fry them. All these methods work.
*Do not over fry, the golden color will turn darker and the coating will become stiff.
*The white fishes get cooked fast, so keep an eye when you fry them.
*This crumb coating and cooking method will guarantee a crispy coating provided you eat them immediately.
*The uncooked and marinated fish freezes well for 1 month. Just thaw, coat and fry.
*The fish should remain soft and juicy inside the coating, this is the key for a delicious fish finger recipe that soft and juicy from inside and crispy from outside.
*Let the oil become hot enough before tipping in the fish sticks.
*Fry them over medium-high heat.


Calories: 300kcal | Carbohydrates: 34g | Protein: 28g | Fat: 8g