Crispy Crunchy Fish Fingers and Fries Recipe for Family Dinner

Crispy golden fish fingers paired with mouthwatering fries create a delightful meal that sparks instant comfort.

Seafood lovers rejoice with this classic combination of crunch and flavor.

Every bite promises a satisfying experience for hungry souls seeking a quick and delicious dinner.

Perfectly seasoned fish strips coated in a light, crisp breading will make you smile.

Home cooking reaches new heights when simple ingredients transform into something magical.

Kids and adults alike cannot resist these tempting morsels served alongside golden, perfectly salted fries.

Trust me, this recipe will become your new favorite weekend meal that everyone will crave.

Fish Fingers & Golden Fries What You’ll Need

Main Ingredients:

• Fish Strips: White fish perfect for crispy coating.

• Russet Potatoes: Classic choice for golden and crunchy fries.

Coating Ingredients:

• All-Purpose Flour, Garlic Powder, Paprika, Salt, Pepper: Flavorful base for fish breading.
• Panko Breadcrumbs, Parmesan Cheese: Crispy and cheesy outer layer.

• Eggs: Binding agent for breadcrumb coating.

• Olive Oil: Helps season and crisp potato fries.
• Vegetable Oil: Used for frying fish fingers.

Seasoning Ingredients:

• Salt, Pepper, Paprika: Enhance potato fry flavor.

Optional Extras:

• Dipping Sauces: Adds extra flavor to fish fingers and fries.

Crunchy Fish Fingers and Golden Fries Cooking Directions

Step 1: Prepare Potato Strips

Slice potatoes into long, even strips. The key is uniform size for consistent cooking. Aim for french fry-like shapes that will become wonderfully crispy.

Step 2: Season Potato Strips

• Olive oil
• Salt
• Black pepper
• Paprika

Spread the strips in a single layer without overcrowding for maximum crispiness.

Step 3: Roast Potato Strips

Place baking sheet in a preheated oven at 425°F. Roast for 25-30 minutes, turning halfway to ensure even browning. Potatoes should emerge golden and crunchy.

Step 4: Create Fish Coating Station

Set up three separate bowls for coating fish:

• All-purpose flour
• Garlic powder
• Paprika
• Salt
• Black pepper

• Beaten eggs

• Panko breadcrumbs
• Grated Parmesan cheese (optional)

Step 5: Bread the Fish Strips

Coat each fish strip by dipping consecutively into flour mixture, egg wash, then breadcrumb blend. Press breadcrumbs gently to ensure complete coverage.

Step 6: Bake Fish Fingers

Place breaded fish strips on a greased baking sheet. Bake at 400°F for 15-18 minutes, flipping midway. Fish should turn golden brown and crisp.

Step 7: Plate and Serve

Arrange fish fingers alongside potato strips. Serve with tartar sauce, ketchup, or your favorite dipping sauce. Enjoy your homemade crispy seafood feast!

Fish Finger Tips That Keep It Crunchy and Golden

• Perfect Potato Crispiness: Pat potato wedges completely dry before seasoning to ensure maximum crunch and prevent soggy fries.
• Uniform Coating Technique: Use one hand for dry ingredients and another for wet ingredients to keep breading process clean and prevent clumpy fingers.
• Oil Temperature Control: Maintain consistent oil temperature around 350°F when frying fish fingers to achieve golden exterior without burning or undercooking.
• Alternative Baking Method: Spray breaded fish fingers with cooking spray before baking to help breadcrumbs turn extra crispy and golden brown.
• Gluten-Free Adaptation: Replace wheat flour with gluten-free flour blend and use gluten-free breadcrumbs to make recipe suitable for different dietary needs.

Best Way to Store Fish Fingers and Fries

• Store leftover fish fingers and fries in an airtight container within 2 hours of cooking. Keep refrigerated for up to 3 days.
• Wrap fish fingers individually in plastic wrap, then place in a freezer-safe bag. Freeze for maximum 1 month. Fries can be frozen separately in a sealed container.
• Preheat oven to 375°F. Spread fish fingers and fries on a baking sheet, cook for 10-12 minutes until crispy and heated through. Avoid microwave to maintain crunchiness.
• Place fish fingers and fries in air fryer basket. Cook at 350°F for 3-4 minutes, shaking basket halfway through to ensure even heating and restore original crispiness.

Fish Fingers and Fries Enjoyment Pairings

• Pair Zesty Citrus Dip: Blend tangy mayonnaise with fresh lemon zest, chopped dill, and a splash of hot sauce for a bright, refreshing complement to crispy fish fingers.
• Create Crisp White Wine Match: Select a chilled Sauvignon Blanc or Pinot Grigio with light, citrusy notes that perfectly balance the fish's richness and cut through the golden breading.
• Serve Fresh Herb Salad Sidekick: Toss mixed greens with cucumber, parsley, and a light lemon vinaigrette to add a cool, fresh counterpoint to the warm, crunchy fish and fries.
• Add Tangy Remoulade Sauce: Whip up a classic remoulade with chopped pickles, capers, mustard, and herbs to provide a zesty, creamy dipping experience that elevates the fish fingers' flavor profile.

Fish Fingers and Fries Serving Combos

• Gluten-Free Fish Fingers & Fries: Replace wheat flour with rice flour or gluten-free all-purpose flour blend. Use gluten-free panko breadcrumbs for coating fish, ensuring crispy texture remains intact.
• Air Fryer Healthy Option: Cook fish fingers and fries in an air fryer at 375°F for 10-12 minutes, reducing oil content while maintaining crunchiness. Cut potatoes thinner for faster cooking and extra crispiness.
• Herb-Crusted Mediterranean Variation: Add dried oregano, thyme, and lemon zest to breadcrumb mixture for a Mediterranean flavor profile. Substitute Parmesan with crumbled feta cheese for enhanced Mediterranean authenticity.
• Spicy Cajun Fish Fingers: Incorporate cayenne pepper, smoked paprika, and dried thyme into flour mixture. Serve with a spicy remoulade sauce for an extra kick of flavor and heat.

FAQs

• What type of fish works best for this recipe?

White fish like cod, haddock, or tilapia are perfect. They’re mild, flaky, and hold the crispy coating well.

• Can I make this recipe gluten-free?

Yes! Replace regular flour with gluten-free flour and use gluten-free breadcrumbs. The technique remains the same.

• How do I keep the fish fingers crispy after cooking?

Let them rest on a wire rack instead of paper towels. This prevents steam from making the coating soggy and maintains the crunch.

• Is it healthier to bake or fry fish fingers?

Baking is healthier as it uses less oil. It reduces calories and fat while still delivering a crispy texture.

Fish Fingers That Crunch Just Right with Golden Fries

• Craft Irresistible Crispy Comfort
• Elevate Simple Ingredients by transforming basic fish and potatoes into a restaurant-worthy meal that feels like a gourmet experience right at home.
• Flexible Cooking Options: Choose between frying or baking, making this recipe perfect for different cooking preferences and kitchen setups without compromising deliciousness.
• Kid-Friendly Crowd Pleaser: Designed to appeal to both children and adults, these golden fish fingers and crispy fries create a universally loved dish that guarantees clean plates and happy faces.
• Minimal Ingredient Magic: Requires everyday pantry staples and minimal prep work, allowing even novice cooks to achieve professional-looking results with minimal effort and maximum flavor.

Crunchy Fish Fingers and Fries Recipe

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4.9 from 40 reviews

• Total Time: 1 hour
• Yield: 4 1x

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Description

Crispy fish fingers dance alongside golden fries in this irresistible British classic that promises pure comfort. Seafood enthusiasts and home cooks will discover a perfect balance of crunch, flavor, and nostalgia on their dinner plate.

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Ingredients

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Main Ingredients:

• 1 lb (454 g) white fish fillets (such as cod or haddock), cut into strips
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs

Seasonings:

• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese (optional)

Cooking Medium:

• Vegetable oil (for frying or baking)

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Instructions

1. Prepare the potato wedges by washing and cutting into uniform strips, ensuring even cooking and crispy texture.
2. Drizzle the potato strips with fragrant olive oil, then dust with a harmonious blend of salt, ground black pepper, and smoky paprika for enhanced flavor.
3. Arrange the seasoned potato strips in a single layer on a parchment-lined baking sheet, allowing enough space between each piece to achieve maximum crispiness.
4. Roast the potato strips in a preheated oven at 425°F, rotating midway through the cooking process to guarantee uniform golden-brown edges.
5. While the fries are roasting, create a three-stage breading station using flour seasoned with aromatic garlic powder and additional spices.
6. Whisk eggs in a separate bowl to create a smooth binding layer for the breading process.
7. Mix panko breadcrumbs with grated Parmesan cheese to develop a delightfully crunchy exterior coating for the fish.
8. Pat the fish strips dry, then meticulously coat each piece first in the seasoned flour, next in the whisked eggs, and finally in the seasoned breadcrumb mixture.
9. Choose your preferred cooking method: either shallow fry in hot vegetable oil until achieving a tempting golden-brown color, or bake in a preheated oven at 400°F for a healthier alternative.
10. Allow the fish fingers to drain on absorbent paper towels to remove excess oil if frying.
11. Serve the crispy fish fingers alongside the golden potato strips, accompanied by your favorite dipping sauces for a complete, satisfying meal.

Notes

• Optimize frying temperature around 350-375°F to prevent burning and ensure crispy exterior while maintaining tender fish inside.
• Swap regular flour with gluten-free alternatives like almond or rice flour for celiac or gluten-sensitive diets.
• Pat fish dry before coating to help breading adhere better and create extra crunchiness.
• Choose white fish like cod, haddock, or tilapia for consistent texture and mild flavor profile.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner, Snacks
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 1 g
• Sodium: 300 mg
• Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 100 mg