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.