Homemade Fish Fingers Recipe
Homemade Fish Fingers Recipe photo by Taste of Home
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Homemade Fish Fingers Recipe

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Once you've tried these mouthwatering morsels, you'll never buy fish sticks again! Our Test Kitchen staff coated pieces of cod in a tasty Parmesan, herb and bread crumb mixture that is sure to have folks asking for seconds.—Taste of Home Test Kitchen
TOTAL TIME: Prep: 15 min. + chilling Bake: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 15 min.
MAKES: 4 servings


  • 1 pound cod fillet
  • 1/2 cup seasoned bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic salt
  • 1/2 cup buttermilk
  • 1/4 cup plus 2 tablespoons all-purpose flour

Nutritional Facts

4 ounce-weight: 217 calories, 3g fat (1g saturated fat), 52mg cholesterol, 382mg sodium, 21g carbohydrate (0g sugars, 1g fiber), 25g protein Diabetic Exchanges: 3 lean meat, 1 reduced-fat milk.


  1. Cut fillets into 3/4-in. strips; set aside. In a shallow bowl, combine the bread crumbs, Parmesan cheese, parsley, lemon peel, paprika, thyme and garlic salt. Place buttermilk and flour in separate shallow bowls. Coat fish strips with flour; dip into buttermilk, then coat with crumb mixture.
  2. Place on a baking sheet coated with cooking spray. Refrigerate for 20 minutes.
  3. Bake at 425° for 15-20 minutes or until fish flakes easily with a fork. Let stand for 2 minutes before removing from baking sheets. Yield: 4 servings.
Originally published as Homemade Fish Fingers in Light & Tasty February/March 2002, p12

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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kevjess 105292
Reviewed Jan. 25, 2013


LesLeeClauson 105290
Reviewed Feb. 18, 2012

"This was a bit of a mess to prepare, but the result was so juicy and delicious, it's definitely worth it! I've made it several times and will make it many more!"

muzacgurl88 42186
Reviewed Apr. 10, 2010

"It was okay. The coating didn't stick as good as it should. The flavor was okay, but I probably won't make this again."

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