Golden, crunchy on the outside and flaky on the inside these crispy finger fish are everything you want in a homemade fish recipe. They’re perfectly seasoned, coated in panko for maximum crunch, and fried until beautifully crisp.

Paired with a creamy homemade tartar sauce, this recipe is simple, reliable, and always a hit with both kids and adults. Whether you’re making fish sandwiches, wraps, or serving them as a snack platter, this one never disappoints.

Why You’ll Love This Recipe

• Super crispy thanks to panko crumbs
• Flavorful, well-seasoned coating
• Juicy and flaky inside
• Easy to make at home
• Perfect for sandwiches, wraps, or platters
• Better and fresher than store-bought fish sticks

Ingredients

For the Fish

• 1 egg
• ½ cup buttermilk
• 2 tablespoons mayonnaise
• 2 teaspoons mustard
• 3 tablespoons flour
• 2 teaspoons salt
• 2 teaspoons black pepper
• 500g fish fillet (pangas or cod work well)
• 1½ cups panko breadcrumbs
• Oil for frying

For the Tartar Sauce

• 4–5 tablespoons mayonnaise
• 2 tablespoons Greek yogurt
• 2 teaspoons Worcestershire sauce
• 2 tablespoons chopped pickles
• 2 teaspoons lemon juice
• 1 tablespoon chopped fresh dill
• Salt and pepper to taste

Instructions

Step 1: Prepare the Fish

• Cut the fish fillets into finger-sized strips, about 1–1.5 inches thick.
• Pat the fish dry with paper towel to remove excess moisture.

Step 2: Make the Batter

• In a bowl, whisk together the egg, buttermilk, mayonnaise, mustard, flour, salt, and black pepper until smooth.
• The batter should be thick enough to coat the fish but still slightly pourable.
• Add the fish strips to the batter and coat well.
• Let the fish sit in the batter for 10–15 minutes to absorb flavor.

Step 3: Coat with Panko

• Place the panko breadcrumbs in a shallow tray.
• Remove each fish strip from the batter, allowing excess to drip off slightly.
• Press the fish into the panko crumbs, coating evenly on all sides.
• Press gently to help the crumbs adhere well.
• Place coated fish onto a tray and let rest for 5 minutes before frying.

Step 4: Fry

• Heat oil in a deep pan to 170–180°C.
• Fry in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
• Do not overcrowd the pan.
• Remove and drain on paper towel before serving.

Step 5: Make the Tartar Sauce

• In a bowl, combine mayonnaise, Greek yogurt, Worcestershire sauce, chopped pickles, lemon juice, and dill.
• Season with salt and pepper to taste.
• Mix well and refrigerate for at least 20 minutes before serving.

Serving Ideas

• Serve with fries for a classic fish and chips meal
• Add to brioche buns with lettuce for fish sandwiches
• Use in wraps with slaw and tartar sauce
• Serve as an appetizer platter with lemon wedges

Ramadan / Iftar Serving Idea

These crispy finger fish are perfect for Ramadan because they’re light, satisfying, and easy to prepare ahead of time.

For iftar, you can:

• Serve them fresh and hot alongside dates and fruit chaat
• Add them to a mixed appetizer platter with spring rolls and samosas
• Turn them into mini fish sliders with tartar sauce
• Serve with fries for a comforting fish and chips-style iftar

You can also bread the fish earlier in the day and refrigerate them, then fry just before iftar so they’re extra crispy and fresh.

For larger gatherings, double the recipe and keep fried batches warm in a low oven (around 100°C) until serving.

They’re always one of the first things to disappear from the table.

Frequently Asked Questions (FAQ)

Can I air fry instead of deep frying?
Yes. Spray lightly with oil and air fry at 190°C for 10–12 minutes, flipping halfway, until golden and crispy.

Can I bake them?
Yes. Place on a lined tray, spray lightly with oil, and bake at 200°C for 15–20 minutes, flipping once for even browning.

Why is my coating falling off?
Make sure to pat the fish dry before dipping, let excess batter drip off, and press the panko firmly onto the fish. Letting them rest for a few minutes before frying also helps.

Can I freeze them?
Yes. Freeze them after coating (before frying). Place in a single layer until firm, then transfer to a freezer bag. Fry directly from frozen, adding an extra 1–2 minutes.

Can I use another type of fish?
Yes. Cod, pangasius, tilapia, or any firm white fish works well. Avoid very delicate fish as it may break apart.