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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
Homemade Fish Fingers
Homemade Fish Fingers Recipe photo by Taste of Home
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  • Total Time
    Prep: 15 min. + chilling Bake: 15 min.
  • Makes
    4 servings

Ingredients

  • 1 pound cod fillet
  • 1/2 cup seasoned bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon grated lemon zest
  • 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

Directions

  • Cut fillets into 3/4-in. strips; set aside. In a shallow bowl, combine the bread crumbs, Parmesan cheese, parsley, lemon zest, 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.
Nutrition Facts
4 ounce-weight: 217 calories, 3g fat (1g saturated fat), 52mg cholesterol, 382mg sodium, 21g carbohydrate (0 sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 reduced-fat milk.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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Reviews

Click stars to rate
Average Rating:
  • kevjess
    Jan 25, 2013

    great

  • LesLeeClauson
    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
    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.

  • MelanieDean
    Feb 2, 2010

    No comment left

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