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Homemade Fish Fingers

 Homemade Fish Fingers
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
4 ServingsPrep: 15 min. + chilling Bake: 15 min.


  • 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


  • 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.
  • Place on a baking sheet coated with cooking spray. Refrigerate for 20
  • minutes.
  • 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.

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Homemade Fish Fingers (continued)

Nutritional Facts:Nutritio Facts: 1 serving equals 217 calories, 3 g fat (1 g saturated fat), 52 mg cholesterol, 382 mg sodium, 21 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 reduced-fat milk.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.