Name: Crispy Fish Fingers
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4 servings
Cuisine: American

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Crispy Fish Fingers

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Instructions

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Instructions

Preheat oven to 425F.

Slice the fish into 1/2 inch x 2 inch strips or fingers.

In a medium bowl, stir together the mayonnaise, oregano, garlic powder, and salt. Mix until smooth and well combined. Separate the sauce in half and set half aside. *

Place the bread crumbs on a plate. Make an assembly line with 1/2 of the mayonnaise mixture and the breadcrumbs.

Gently roll the fish fingers in the mayonnaise mixture and then roll in the breadcrumbs to coat.

Place the coated fish on a metal rack that has been set on a baking sheet and sprayed with oil. Lightly spray the fish sticks with oil. Bake for 12-15 minutes, until the fish is flaky inside and golden brown outside. **

Use the second 1/2 of the mayonnaise mixture as a dipping sauce for the cooked fish.

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Tips & Tricks (5)

Dry Your Fish Thoroughly 💧
Pat filets completely dry with paper towels before breading to eliminate excess moisture, which prevents the breadcrumbs from adhering properly and ensures maximum crispiness.
Chill Before Cooking 🧊
Refrigerate your breaded fish fingers for at least 30 minutes (or up to 2 hours) after coating to help the breadcrumb layer set firmly and create an ultra-crispy exterior.
Use Mayo as Your Secret Binder 🤝
Thin mayo mixed with herbs acts as the perfect adhesive for breadcrumbs while adding subtle flavor—use just enough to lightly coat so crumbs grip without creating a soggy layer.
Toast Your Panko First 🍞
Lightly toast panko in a dry skillet for 2-3 minutes before breading to deepen color and amplify crispiness, giving you a golden-brown finish faster than standard breadcrumbs.
Perfect Cooking Spray Application 🌫️
Apply cooking spray in short bursts from 6 inches away on both sides of the breaded filets for even crisping, then mist again halfway through cooking for superior texture without deep frying.