Homemade fish fingers recipe

(53 ratings)

Homemade fish fingers are a healthier and more flavourful twist on your classic fish fingers with a fresh and complementary version of mushy peas.

Homemade fish fingers golden covered in crisp crumb
(Image credit: Getty)
  • healthy
Preparation Time15 mins
Cooking Time55 mins
Total Time1 hours 10 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories500 Kcal25%
Fat16 g23%
Saturated Fat5 g25%

Homemade fish fingers are a British childhood staple. 

These fish fingers are a healthier and more flavourful twist on your classic fish fingers with our fresh take on mushy peas, a classic chip shop side. Friday night suppers just got an upgrade that will make captain birds eye obsolete, and make sure your family is eating lots of omega 3 fatty acids, and vitamin D and loaded with lots of low-fat protein.


  • 100g crackers, such as Jacob’s, finely crushed
  • Handful flat-leaf parsley, finely chopped
  • 600g skinless, boneless, thick white fish fillet, cut evenly into 8 fingers (we used cod)
  • 1 egg, beaten
  • 3tbsp sunflower oil
  • 12 cherry tomatoes
  • 30g butter
  • ½ bunch spring onions, finely sliced
  • 1 clove garlic, crushed
  • 350g frozen petits pois
  • Small handful of mint leaves, finely chopped
  • 2tbsp capers, roughly chopped
  • Mashed potato, to serve




  1. Heat the oven to 200°C. Mix the crackers with the parsley and season with salt and pepper. Dip each fish piece in the egg, roll in crackers, re-dip in egg, and then re-roll in crackers.
  2. Heat the oil in a large pan to a medium high heat and cook the fish fingers for 5 minutes making sure not to overcrowd the pan, turning, until golden brown all over. Bake on a lined baking tray for 10 minutes, with seasoned cherry tomatoes, until cooked through.
  3. For the peas, melt the butter in a pan on medium heat, add the spring onions and garlic, and cook for 2 to 3 minutes. Stir in the peas and 3tbsp water, and cook for 4 minutes, stirring occasionally. Add mint and capers, then mash lightly with a potato masher and season.
  4. Serve the fish fingers and minty peas with creamy mashed potato, with the roasted cherry tomatoes stirred through it.
Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 12 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies