Finger Fish Recipes: Crispy Fish Fingers, Pakoras and Chilli Garlic

Raw, boneless and already cut into strips, finger fish is ready for whatever coating you choose. The recipes below cover the family favourite – crumbed fish fingers – plus two desi-style snacks that adults will fight the children for, and a lighter oven or air fryer option. All are written for Boneless Finger Fish. The fish used varies with stock, so cooking times are given as ranges; the fish is ready when the centre is opaque and flakes easily.

Getting the Strips Ready

Pat the strips completely dry with kitchen paper – this is the single most important step for a crisp coating. If any strips are much thicker than the rest, slice them in half lengthwise. Season lightly with salt and pepper or a squeeze of lemon, but keep any acidic marinade short, around 15–20 minutes, because thin strips soften quickly. Keep the fish in the fridge until you are ready to coat it.

1. Crispy Crumbed Fish Fingers

Golden outside, soft and flaky inside, and far tastier than shop-bought. Children love them with ketchup or a garlic mayo dip.

Serves: 4  |  Prep: 20 minutes plus 15 minutes chilling  |  Cooking: about 10 minutes in batches

Ingredients

• About 750 g Boneless Finger Fish
• 1 tbsp lemon juice
• ½ tsp salt and ½ tsp black pepper
• ½ tsp garlic powder or 1 tsp garlic paste
• ½ cup plain flour (maida)
• 2 eggs, beaten with 1 tbsp milk
• 1½ cups breadcrumbs or panko
• ½ tsp paprika or mild red chilli powder (optional)
• Oil for shallow frying

Method

1. Toss the dry strips with lemon juice, half the salt, the pepper and garlic. Leave for 10 minutes in the fridge, then pat dry again.
2. Set up three plates: flour with the remaining salt; beaten egg; breadcrumbs mixed with paprika.
3. Coat each strip in flour and shake off the excess, dip in egg, then press firmly into the crumbs on all sides.
4. Lay the coated fingers on a tray and chill for 15 minutes so the coating sets.
5. Heat about 1 cm of oil in a frying pan over medium-high heat. Fry the fingers in batches for 2–3 minutes per side until deep golden.
6. Break one open to check: the fish should be opaque white all the way through. Drain on a rack and serve hot.

Tip: For extra-crunchy fingers, double-dip: after the first crumb coat, dip back into egg and crumbs again.

2. Spicy Besan Fish Pakoras

A tea-time and iftar classic with the warm flavour of ajwain and green chilli. Serve with imli chutney or green chutney.

Serves: 4–6 as a snack  |  Prep: 15 minutes  |  Cooking: about 12 minutes in batches

Ingredients

• About 500 g Boneless Finger Fish
• 1 tbsp ginger-garlic paste
• 1 tbsp lemon juice
• 1 cup besan (gram flour)
• 2 tbsp rice flour
• 1 tsp red chilli powder
• ½ tsp turmeric
• 1 tsp ajwain
• 1 tsp crushed coriander seeds
• 2 green chillies, finely chopped
• 2 tbsp chopped fresh coriander
• Salt to taste
• Oil for deep frying
• Chaat masala to finish

Method

1. Mix the fish with ginger-garlic paste, lemon juice and a pinch of salt. Rest in the fridge for 15 minutes.
2. Combine besan, rice flour, spices, ajwain, green chillies, coriander and salt. Add cold water gradually to make a thick, smooth batter.
3. Heat oil in a karahi over medium-high heat. A drop of batter should rise and sizzle straight away.
4. Dip each strip in batter, let the excess drip off and lower it carefully into the oil. Fry in small batches for 4–5 minutes, turning, until crisp and golden.
5. Drain on a rack, sprinkle with chaat masala and serve hot with chutneys.

Tip: Cold water in the batter and a pinch of rice flour keep pakoras crisp for longer on the serving plate.

3. Chilli Garlic Fish

A Pakistani-Chinese restaurant favourite made at home – crisp fish tossed in a glossy, garlicky sauce. Serve with egg fried rice.

Serves: 3–4  |  Cooking: about 20 minutes

Ingredients

• About 500 g Boneless Finger Fish
• 1 egg white
• 4 tbsp cornflour, plus 1 tsp for the sauce
• ½ tsp salt and ½ tsp white or black pepper
• Oil for frying
• 1 tbsp finely chopped garlic
• 1 tsp chopped ginger
• 2–3 dried red chillies or 1 tsp chilli flakes
• 1 onion, cubed, and 1 capsicum, cubed
• 2 tbsp soy sauce
• 2 tbsp chilli sauce
• 1 tbsp ketchup
• 1 tsp vinegar
• Spring onion greens to garnish

Method

1. Coat the strips with egg white, salt, pepper and cornflour until each piece is lightly covered.
2. Deep or shallow fry in hot oil for 3–4 minutes until crisp and cooked through. Drain and set aside.
3. In a wok, heat 2 tablespoons of oil. Fry garlic, ginger and chillies for 30 seconds until fragrant, without letting the garlic burn.
4. Add onion and capsicum and stir-fry on high heat for a minute so they stay crunchy.
5. Add soy sauce, chilli sauce, ketchup and vinegar. Mix 1 tsp cornflour with 3 tablespoons of water and stir it in until the sauce turns glossy.
6. Toss in the fried fish, coat quickly and serve straight away, garnished with spring onion.

Tip: Toss the fish in the sauce only at the last moment; the longer it sits, the softer the coating becomes.

4. Lighter Option: Oven or Air Fryer Fish Fingers

All the crunch with a fraction of the oil. Coat the fish exactly as in recipe 1, using panko for the crispest finish. Then:

1. Air fryer: preheat, arrange the fingers in a single layer without touching, spray or brush lightly with oil and cook for about 8–10 minutes, turning halfway, until golden.
2. Oven: preheat to around 220 °C, place the fingers on a lined tray, brush lightly with oil and bake for about 12–15 minutes, turning once.
3. Check that the centre is opaque and flakes easily. Serve with a yoghurt-mint dip and a crunchy salad for a lighter meal.

Serving Ideas

Tuck fish fingers into a soft paratha roll with salad, onions and garlic mayo; serve pakoras with chai on a winter evening; or pair chilli garlic fish with fried rice. If you want larger pieces for Lahori fried fish or a karahi, see our boneless fish recipes made with Boneless Fish Fillet.

Start Cooking

Pick a coating, pat the fish dry and keep the cooking short. Order Boneless Finger Fish – and ask which fish is in stock – or explore the wider Boneless Fish range.

Frequently asked questions

Can I prepare crumbed fish fingers in advance?

Yes. Coat them, lay them on a tray and refrigerate for a few hours, or freeze them raw for later. Cook frozen crumbed fingers from frozen, allowing a little extra time.

Why are my fish fingers soggy?

The fish may have been wet, the oil not hot enough or the pan overcrowded. Pat the fish dry, chill the coated fingers and fry in small batches.

Which coating is best for children?

A simple flour, egg and breadcrumb coating with light seasoning is usually the most popular. Keep chilli to a minimum and serve with a mild dip.

Can I use these recipes with boneless fillet?

Yes. Cut boneless fillet into strips of even thickness and follow the same recipes.