Easy Baked Cod Fish Fingers With Homemade Dipping Sauce

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I’ll be honest with you – homemade fish fingers might sound like more work than it’s worth when you can grab a box from the freezer section. But once you taste these crispy baked cod fingers with their golden panko coating and tender flaky fish inside, you’ll understand why I make them from scratch.

Why Cod Makes Perfect Fish Fingers

Cod works beautifully for this recipe because it stays moist during baking and has that mild flavor kids love. I cut the fillets into finger-sized portions, about 3 inches long and an inch wide. The secret is in the three-step breading process: flour for adhesion, beaten eggs for binding, and seasoned panko breadcrumbs for that satisfying crunch. I add a pinch of garlic powder and paprika to the breadcrumbs because plain fish fingers are just sad.

The Secret to Crispy Baked Coating

Baking these instead of frying means you get all the crispiness without standing over hot oil. I use a 425-degree oven and flip them halfway through cooking. Takes about 15 minutes total, and they come out perfectly golden. The homemade tartar sauce is where things get really good though – it’s just mayo, pickle relish, lemon juice, and a bit of dill. Simple but so much better than the jarred stuff.

These cod fingers are perfect for weeknight dinners when you want something that feels special but doesn’t require much effort. Serve them with roasted sweet potato wedges and some steamed broccoli for a complete meal. They’re also great for entertaining because you can prep them earlier in the day and just pop them in the oven when guests arrive.

Easy Baked Cod Fish Fingers With Homemade Dipping Sauce - American recipe
I'll be honest with you – homemade fish fingers might sound like more work than it's worth when you can grab a box from the freezer section. But once you taste these crispy baked cod fingers with their golden panko coating and tender flaky fish inside, you'll understand why I make them from scratch. Cod works beautifully for this recipe because it stays moist during baking and has that mild flavor kids love. I cut the fillets into finger-sized portions, about 3 inches long and an inch wide. The secret is in the three-step breading process: flour for adhesion, beaten eggs for binding, and seasoned panko breadcrumbs for that satisfying crunch. I add a pinch of garlic powder and paprika to the breadcrumbs because plain fish fingers are just sad. Baking these instead of frying means you get all the crispiness without standing over hot oil. I use a 425-degree oven and flip them halfway through cooking. Takes about 15 minutes total, and they come out perfectly golden. The homemade tartar sauce is where things get really good though – it's just mayo, pickle relish, lemon juice, and a bit of dill. Simple but so much better than the jarred stuff. These cod fingers are perfect for weeknight dinners when you want something that feels special but doesn't require much effort. Serve them with roasted sweet potato wedges and some steamed broccoli for a complete meal. They're also great for entertaining because you can prep them earlier in the day and just pop them in the oven when guests arrive.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

Fish Fingers
  • 1.5 pounds cod fillets skin removed, cut into 3x1 inch strips
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 1.5 cups panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil for drizzling
Tartar Sauce
  • 1/2 cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill chopped
  • 1/4 teaspoon kosher salt

Method
 

  1. Preheat oven to 425°F. Line a large baking sheet with parchment paper and lightly grease with cooking spray.
  2. Pat cod fillets completely dry with paper towels. Cut into finger-sized strips, about 3 inches long and 1 inch wide.
  3. Set up three shallow dishes: flour in the first, beaten eggs in the second, and panko mixed with garlic powder, paprika, salt, and pepper in the third.
  4. Working with one piece at a time, dredge cod in flour, shaking off excess. Dip in beaten eggs, letting excess drip off. Finally, coat thoroughly in seasoned panko, pressing gently to help breadcrumbs adhere.
  5. Place breaded fish fingers on prepared baking sheet, leaving space between each piece. Drizzle lightly with olive oil.
  6. Bake for 8 minutes, then carefully flip each piece using a thin spatula. Continue baking 6-7 minutes until golden brown and fish flakes easily.
  7. While fish bakes, make tartar sauce by combining mayonnaise, pickle relish, lemon juice, dill, and salt in a small bowl. Mix well and refrigerate until ready to serve.
  8. Serve fish fingers immediately while hot and crispy, with tartar sauce on the side for dipping.

Notes

Fish fingers are best served immediately but can be kept warm in a 200°F oven for up to 30 minutes. Leftover tartar sauce keeps refrigerated for up to 1 week. For extra crispy results, place baking sheet on a preheated pizza stone. Can substitute haddock or halibut for cod if preferred.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 420mg 18%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.
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