Name: Crispy Baked Fish Fingers With Homemade Wedges
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 400g skinless, boneless white fish fillets (e.g. cod, haddock or pollock); 1 egg; 50g plain flour; 100g breadcrumbs (panko works best for extra crisp); ½ tsp garlic powder (optional); Salt and pepper to taste; Cooking spray or a drizzle of vegetable oilFor the Wedges:; 3–4 medium potatoes, scrubbed and cut into chunky wedges (skin on); 1 tbsp olive oil; ½ tsp smoked paprika (optional); A pinch of sea salt

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Crispy Baked Fish Fingers with Homemade Wedges – a healthy, homemade alternative to takeaway. Perfect for kids, picky eaters, and family dinners.

Made with fresh fish coated in golden breadcrumbs and oven-baked to perfection, served alongside crispy homemade wedges for a wholesome, comforting meal kids will love.

Crispy Baked Fish Fingers With Homemade Wedges

Recipe by Keisha PalmerCourse: Dinner

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

We’ve reimagined the classic fish fingers with this homemade version that’s crispy, golden, and totally fuss-free. Made with flaky white fish and a light breadcrumb coating, these fish fingers are baked instead of fried, making them a healthier option for little tummies. Paired with chunky potato wedges, they’re perfect for children who prefer dry, simple textures without sauces — though a little dollop of ketchup or mayo on the side won’t hurt if they’re feeling brave.

Ingredients

For the Fish Fingers:

400g skinless, boneless white fish fillets (e.g. cod, haddock or pollock)
1 egg
50g plain flour
100g breadcrumbs (panko works best for extra crisp)
½ tsp garlic powder (optional)
Salt and pepper to taste
Cooking spray or a drizzle of vegetable oil

For the Wedges:
3–4 medium potatoes, scrubbed and cut into chunky wedges (skin on)
1 tbsp olive oil
½ tsp smoked paprika (optional)
A pinch of sea salt

Directions

Preheat the oven to 200°C (180°C fan) and line two baking trays with parchment paper.
Prep the wedges: Toss the potato wedges with olive oil, paprika (if using), and salt. Spread evenly on one of the trays and bake for 35–40 minutes, turning halfway through until golden and crisp.
Cut the fish: Slice the fish into finger-sized strips, roughly the same size to ensure even cooking.
Set up your breading station: Place the flour on one plate, beat the egg in a shallow bowl, and pour the breadcrumbs (mixed with garlic powder and a little salt and pepper) onto another plate.
Coat the fish: Dip each fish piece first into the flour, then the egg, then the breadcrumbs, pressing lightly to ensure they stick.
Bake the fish fingers: Arrange the coated fish fingers on the second tray. Lightly spray with cooking spray or drizzle a little oil over the top. Bake for 15–18 minutes until golden and crisp, flipping once halfway.

Key Notes

Sauce or no sauce? These fish fingers are lovely and crisp on their own, but a small side of ketchup or mayo might encourage more adventurous bites.
Picky texture alert: If your child dislikes anything ‘wet’ or soft, serve everything on a plate with space in between – no touching allowed!
Make it fun: Try serving in a lunchbox-style tray with compartments or add a tiny flag to each fish finger.
Parent twist: For the grown-ups, add a squeeze of lemon, a side of tartare sauce, or a fresh rocket salad.

Variation Tips

Swap white fish for salmon or cod for extra flavour.

Use sweet potato wedges for a nutritious twist.

Add herbs like parsley or dill to breadcrumbs for freshness.

Try panko breadcrumbs for an extra crunch.

Common Mistakes to Avoid

Not patting fish dry – coating won’t stick properly.

Overcrowding the baking tray – wedges won’t crisp.

Skipping the preheat – results in soggy fish fingers.

Using too much oil – can make wedges greasy.

Crispy Baked Fish Fingers With Homemade Wedges

Crispy Baked Fish Fingers With Homemade Wedges