Crispy Pan Fried Fish Fingers

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Prepare a fun hands-on weeknight dinner with these pan fried fish fingers — juicy on the inside, golden and crusty outside, with delicious lemon-garlic mayo for dipping.

pan fried fish fingers on baking sheet with garlic lemon mayo

If you’re looking for a way to introduce your kids to fish, these pan fried fish fingers might just be the trick. They’ve got all the hallmarks of kid-friendly fare—crunchy and easy to eat with your hands—yet they appeal to grown-ups too. The fish fillets are lightly breaded with panko, pan-fried until golden-crisp, and paired with a tangy garlic and lemon mayonnaise. It’s my go-to recipe for turning ordinary tilapia into something special.

If tilapia isn’t your preference, cod or haddock also work nicely, so feel free to use whatever you have on hand. And for more crispy fish recipes, don’t miss my panko-crusted baked salmon, tortilla-crusted tilapia, and panko-coated fresh salmon cakes.

“My family LOVES this meal! My pickiest eater requests it weekly and that’s fine by me as I also love it and it’s easy to prep ahead of time. The lemon-garlic mayo really elevates the dish.”

Adrienne

What You’ll Need To Make Crispy Pan Fried Fish Fingers

ingredients for pan fried fish fingers
  • Tilapia fillets: A mild, versatile, and readily-available fish, perfect for breading and frying.
  • All-purpose flour: The first step in the breading process, it helps the egg wash adhere to the fish.
  • Eggs: Act as a binding agent between the flour and panko, ensuring the breading sticks to the fish.
  • Panko: Provides the outer layer, giving the fish sticks their signature crunchy texture.
  • Olive oil: Used for pan-frying, it gives the fish sticks a golden color and crispy texture.
  • Lemon: Brightens the flavor of the fish when squeezed over just before eating; also brightens the flavor of the dipping sauce.
  • Mayonnaise, best quality such as Hellmann’s or Duke’s: Serves as the creamy base for the dipping sauce.
  • Garlic: Infuses the dipping sauce with a pungent, aromatic flavor.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Cut the tilapia into “fingers” by first cutting the fillets in half. Leave the thin sides long, then cut the thicker sides in half on a diagonal so they appear longer.

raw tilapia fingers on cutting board

Set up three large shallow bowls in an assembly line. Put the flour in the first bowl; the beaten eggs in the second; and the panko in the third.

breading station for fried fish

Line a baking sheet with aluminum foil. Dredge the fish fingers in the flour mixture, shaking excess into the bowl so just a light coating remains; then dip in the eggs and turn to coat evenly.

dipping the flour-coated fish in the egg mixture

Finally, dredge in the panko, turning several times to coat evenly.

breading the fish in panko

Set the breaded tilapia fingers on the prepared baking sheet and season generously with salt and pepper. Cover and refrigerate until ready to cook (this can be done several hours ahead of time).

breaded fish on baking sheet

Line a plate with 3 paper towels and set by the stove. Coat a large non-stick skillet generously with olive oil and place over medium heat. When the pan is hot, place the first batch of tilapia fingers in the pan, without crowding, and cook until the first side is golden brown, 2 to 3 minutes. Flip and continue cooking until done, about 2 minutes more.

pan frying the fish in a nonstick skillet

Transfer the fish fingers to the plate with paper towels and let sit for a minute to drain any excess oil. Remove any brown bits out of the pan, add more oil if necessary and continue to cook the fish in batches until done. Season the cooked tilapia fingers with more salt if desired.

fried fish on paper-towel lined plate

To make the sauce, combine the mayonnaise, lemon, and garlic in a small bowl.

ingredients for lemon garlic mayonnaise in small bowl

Stir to combine and season to taste with salt and pepper.

lemon garlic mayonnaise in small bowl

Serve the fried fish fingers with the sauce and lemon wedges.

pan fried fish fingers on baking sheet with garlic lemon mayo

Frequently Asked Questions

Can pan-fried fish fingers be made ahead of time?

The fish sticks can be breaded and refrigerated up to 3 hours ahead of time. However, it’s important to pan-fry just before serving for best results.

Can I freeze the fish fingers before frying them?

Yes, you can freeze the fish sticks before frying for convenient future meals. After breading the fish sticks with flour, eggs, and panko, lay them on a baking sheet lined with parchment paper. Freeze them on the baking sheet until they’re solid, then transfer to a freezer-safe bag or container. They can be stored for up to 3 months. When you’re ready to cook, allow them to defrost slightly so they’ll lay flat in the pan, then follow the cooking instructions.

Is it possible to freeze the fish fingers after pan-frying?

Yes, after frying, let the fish sticks cool completely. Then, freeze them in a single layer on a baking sheet before transferring to a freezer bag or container, preventing them from sticking together. Reheat in an oven preheated to 350°F until they are hot and crispy again.

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Crispy Pan Fried Fish Fingers

Prepare a fun hands-on weeknight dinner with these pan fried fish fingers — juicy on the inside, golden and crusty outside, with delicious lemon-garlic mayo for dipping.

Servings: 4 to 6
Prep Time: 45 Minutes
Cook Time: 15 Minutes
Total Time: 1 Hour

Ingredients

For the Fish

  • 2 pounds tilapia fillets (cod or haddock may be substituted)
  • 1 cup all-purpose flour
  • 3 eggs, beaten
  • 2 cups panko
  • Salt
  • Ground black pepper
  • Olive oil
  • 1 lemon, cut into wedges

For the Lemon-Garlic Mayonnaise

  • 1 cup mayonnaise, best quality such as Hellmann's or Duke's
  • 1 clove garlic, minced
  • 2 tablespoons freshly squeezed lemon juice, from 1 lemon
  • Salt and ground black pepper, to taste

Instructions

For the Tilapia Fingers

  1. Cut the tilapia into "fingers" by first cutting the fillets in half. Leave the thin sides long, then cut the thicker sides in half on a diagonal so they appear longer.
  2. Set up three large shallow bowls in an assembly line. Put the flour in the first bowl; the beaten eggs in the second; and the panko in the third.
  3. Line a baking sheet with aluminum foil. Dredge the fish fingers in the flour mixture, shaking excess into the bowl so just a light coating remains; dip in the eggs and turn to coat evenly; then dredge in the panko, turning several times to coat evenly. (This can be a messy job...it's best to use one hand for the flour and eggs and the other for the panko.) Set the breaded tilapia fingers on the prepared baking sheet and season with salt and pepper. Cover and refrigerate until ready to cook (this can be done several hours ahead of time).
  4. Line a plate with 3 paper towels and set by the stove. Coat a large non-stick sauté pan generously with olive oil and place over medium heat. When the pan is hot, place the first batch of tilapia fingers in the pan (do not crowd) and cook until the first side is golden brown, 2 to 3 minutes. Flip and continue cooking until done, about 2 minutes more. Transfer the fish fingers to the plate with paper towels and let sit for a minute to drain any excess oil. Remove any brown bits out of the pan, add more oil if necessary and continue to cook the fish in batches until done. Season the cooked tilapia fingers with more salt if desired. Serve with lemon wedges and Lemon-Garlic Mayonnaise.

For the Lemon-Garlic Mayonnaise

  1. Mix the mayonnaise, garlic and lemon juice in a small bowl. Add salt and pepper to taste.
  2. Freezer-Friendly Instructions: You can freeze the fish sticks both before and after frying for convenience. To freeze before frying, bread the fish sticks according to the recipe, lay them out on a parchment-lined baking sheet to freeze solid, then transfer to a freezer-safe bag or container and store for up to 3 months; allow them to thaw slightly so they'll lay flat in the pan, then fry them according to the instructions. If you prefer to freeze them after frying, let the fish sticks cool completely, then freeze them on a baking sheet before transferring to a freezer bag. Reheat frozen, pre-fried fish sticks in an oven preheated to 350°F until they are hot and crispy.

Pair with

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Comments

  • Hi Jenn, your recipes are the best! What fish would you suggest in lieu of Tilapia?

    • — Patricia on April 4, 2024
    • Reply
    • Hi Patricia, Cod or haddock would both make great substitutes.

      • — Jenn on April 4, 2024
      • Reply
  • Has anyone tried substituting sour cream or yogurt for the mayonnaise?

    • — Steph on April 4, 2024
    • Reply
    • Hi Steph, I haven’t. It will work, but definitely give the dip a different flavor and texture. If you decide to go with one of those, I’d reduce or omit the lemon juice as the sour cream or yogurt will add tart flavor.

      • — Jenn on April 4, 2024
      • Reply
    • Sorry! Any other fish variety but tilapia. I have seen how these fish ate raised and will not eat or serve them to anyone, period. There are so many other good fish varieties available. Please do not promote this one, in the name of good wholesome food for families that are not as well informed. PLEASE! I do enjoy your website and this recipe is a good one, other than the tilapia fish base.

      • — Charles Foley Sr on April 4, 2024
      • Reply
  • Jenn, I have been looking for an easy home made fish stick recipe as I don’t like all the junk that is in store bought frozen ones. I finally made these tonight and no surprise, they were easy and a huge hit with my husband and my kiddo (and me!). They’d also be amazing in a crunchy fish taco. Next time I’ll double the batch and freeze half. Thank you, thank you, thank you!!!

    • — Elizabeth on March 13, 2024
    • Reply
    • I love your suggestion to use in a crunchy fish taco!

      • — Sandra Evans on April 4, 2024
      • Reply
  • I made these tonight and my family really enjoyed the fish with the sauce. I had to use wild rockfish which is pretty tasteless but with the crust and the sauce, it was delicious! I sdrved it with Turkish rice and mushrooms with onions and spinach.

    • — samantha Severe on November 21, 2023
    • Reply
  • So good and so simple. Thank you Jenn!

    • I served it with the herbed roasted potatoes in your first cookbook, along with a salad. A dressed up fish and chips meal! The mayo sauce is perfection!

      • — Meredith on April 17, 2024
      • Reply
  • My family LOVES this meal! My pickiest eater requests it weekly and that’s fine by me as I also love it and it’s easy to prep ahead of time. The lemon-garlic mayo really elevates the dish. I serve it with roasted potatoes and broccoli, yum 🙂

  • My 4-year old’s favorite dinner, especially because she dresses up like a mermaid when we make these. I does squeeze quite a bit of fresh lemon on these when they come out of the hot oil for our preferences. Delicious!

    • — Katie Gibson-Harding
    • Reply
    • Mermaid….I love this!

      • — Lollipop on April 4, 2024
      • Reply
  • I love the crunch these get from the panko breading. We always have leftovers and I love warming them up in my air fryer the next day. They get even more crispy. I don’t even need sides with this dish. I buy a large bag of tilapia at my wholesale club just to make these, delicious!

  • Family enjoyed every bite. Friendly suggestion to help with messiess. Wear a disposable glove. Made things a lot easier.

  • I made this last night. My family and I loved it. Very simple. I paired it with all your recommendations. The smashed potatoes and the arugula salad. Definitely keeping this recipe in the books to make again. Thank you for sharing ❤

    • — SANAYHIE, JOSIE
    • Reply

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