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Crispy Baked Fish Fingers

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds white fish fillets (cod, haddock, pollock, or tilapia), skinless
  • 1 cup whole-wheat breadcrumbs panko-style preferred for extra crunch
  • 1/3 cup grated Parmesan optional but delicious
  • 1/2 cup all-purpose flour
  • 2 large eggs , beaten
  • 2 tablespoons Dijon mustard for the egg wash
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika or sweet paprika
  • 1/2 teaspoon kosher salt , plus more to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil drizzle or spray
  • Lemon wedges , for serving
  • Your favorite dips tartar, sriracha mayo, yogurt-dill, or honey mustard

Method
 

  1. Preheat and prep. Set your oven to 425°F (220°C). Line a rimmed sheet pan with foil or parchment and place a wire rack on top. Lightly oil or spray the rack so nothing sticks.
  2. Slice the fish. Pat fillets dry. Cut into “fingers” about 1-inch wide by 3-4 inches long. Dry fish = crisp coating. If the fillets are thin, just make shorter pieces.
  3. Set up the dredging station. Bowl 1: flour plus half the salt and pepper. Bowl 2: eggs whisked with Dijon. Bowl 3: breadcrumbs, Parmesan, garlic powder, onion powder, smoked paprika, remaining salt and pepper.
  4. Coat like a pro. Work in batches: toss fish in flour (shake off excess), dip into egg mixture, then press firmly into the breadcrumb mix. Press on the crumbs so they cling like a Velcro jacket.
  5. Rack 'em up. Arrange on the prepared rack with a little space between each piece. Crowding = steam = sadness.
  6. Oil for the win. Lightly drizzle or spray with olive oil. This helps the crumbs toast to that golden, “is-this-fried?” color.
  7. Bake. Cook for 12–16 minutes, depending on thickness. The coating should be golden and the fish should flake easily with a fork. Internal temp should hit about 145°F (63°C).
  8. Optional final crisp. Want extra crunch? Broil for 1–2 minutes at the end, watching closely. Burned breadcrumbs are not a vibe.
  9. Finish and serve. Hit with a squeeze of lemon and a pinch of salt while hot. Serve with dips and something green for balance (or vibes).