Try this recipe for homemade fish fingers, then check out our fish finger sandwich, beer-battered fish tacos and haddock goujons.


  • 2 tbsp plain flour
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tsp garlic granules
  • 1 tsp chilli powder
  • 1 tsp dried oregano
  • 1 egg, beaten
  • 150g panko breadcrumbs
  • 500g chunky skinless cod fillet, cut into thick fingers
  • spray oil

To serve

  • lemon
  • toasted bread roll
  • tartare sauce
  • tomatoes
  • lettuce


  • STEP 1

    Mix the flour, paprika, cumin, garlic granules, chilli powder and oregano in a shallow bowl with lots of seasoning.

  • STEP 2

    Put the beaten egg and breadcrumbs in two other shallow bowls.

  • STEP 3

    Roll the cod pieces first in the spice mix, patting to coat well, then in the egg and finally in the breadcrumbs.

  • STEP 4

    Put on a baking-paper-lined tray and freeze.

  • STEP 5

    Once frozen you can transfer to a freezer bag and put back in the freezer for another time.

  • STEP 6

    To cook from frozen, heat the oven to 200C/fan 180C/gas 6.

  • STEP 7

    Put a rack over a baking tray and put the fish fingers on top.

  • STEP 8

    Spray with a little oil and cook for 20-25 minutes until crisp and cooked through.

  • STEP 9

    Serve with a squeeze of lemon in a toasted white bread roll with tartare sauce, sliced tomatoes and lettuce, if you like.


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