Fish fingers don’t have to be plain freezer food. With a light coating of fennel seeds, cumin, and coriander, these oven-baked fish fingers bring a warm, fragrant twist to a classic. They’re crisp on the outside, tender inside, and lighter than fried versions. Perfect as a snack, appetizer, or even dinner with a side salad.

Why you’ll love this

Golden, crispy coating with Indian-inspired spices
Oven-baked for a lighter finish
Easy to prepare in about 30 minutes
A crowd-pleaser for both kids and adults
Great for parties, weeknight meals or as a fun starter
Quick to make, no deep frying
Naturally dairy-free
Inspired by Royal Bengal flavors

White fish, breadcrumbs, and a handful of warm spices — everything you need for homemade fish fingers

Print Recipe

Fish Fingers (Crispy Indian Style, Oven-Baked)

Crispy oven-baked fish fingers coated in Indian spices and breadcrumbs. A lighter take on a classic snack or meal, full of flavor and easy to make.

Prep Time15

Cook Time15

Total Time30

Course: Main Course, Side Dish

Cuisine: Indian

Servings:

Calories: 153kcal

Ingredients

500 g white fish fillets cut into strips (about 12–14 pieces)
60 g breadcrumbs ½ cup
8 g fresh cilantro finely chopped (2 tablespoons)
Zest of 1 lemon 1 lemon

Spice Mix

2 g fennel seeds 1 teaspoon
2 g cumin seeds 1 teaspoon
2 g coriander seeds 1 teaspoon
3 g turmeric powder 1 teaspoon
1 g ground black pepper ½ teaspoon

For Coating

2 large eggs beaten (2 eggs)
Salt to taste

For Greasing & Serving

10 ml oil for greasing tray (2 teaspoons)
1 lemon cut into wedges (1 lemon)
Green chutney or salad to serve (optional)

US Customary - Metric

Instructions

Preheat oven to 400°F (200°C). Line a baking tray with parchment and lightly grease it.
Mix breadcrumbs with chopped cilantro and lemon zest in a bowl. Set aside.
Toast spices by heating fennel, cumin, and coriander seeds in a dry pan for 1–2 minutes until fragrant. Grind coarsely, then stir in turmeric and black pepper.
Beat eggs in a shallow bowl with a pinch of salt.
Season fish with a little salt. Dip each strip into the spice mix, then the egg, then coat in breadcrumbs. Place on the tray.
Bake for 12–15 minutes, until the coating is golden and crisp and the fish is cooked through.
Serve hot with lemon wedges, chutney or salad.

Notes

Fish swaps: Any firm white fish works, such as tilapia or pollock.
Breadcrumbs: Panko will give extra crunch.
Make ahead: Coat the fish and refrigerate up to 4 hours before baking.
Storage: Best eaten fresh, but leftovers can be reheated in the oven at 350°F (175°C) for 5–6 minutes.

Twist ideas

Spicier: Add a pinch of chili powder to the spice mix.
Milder: Stick with fennel and coriander only for a softer flavor.
Fusion style: Swap lemon zest for lime and serve with avocado dip.
Kid-friendly: Skip the spice mix for half the batch and just use breadcrumbs.

Nutrition

Frequently Asked Questions

Can I fry these fish fingers instead of baking?
Yes. Heat a thin layer of oil in a skillet and shallow fry the coated fish for 2–3 minutes per side until golden and crisp. Frying gives an extra-crunchy finish, but baking keeps them lighter.

Can I freeze them?
Definitely. Coat the fish, place the strips on a tray, and freeze until solid. Once frozen, transfer to a freezer bag and store for up to 2 months. Bake straight from frozen at 400°F (200°C), adding 3–4 minutes to the cooking time.

Are these spicy?
Not really. The spices used are aromatic and warming rather than hot. If you enjoy heat, add a little chili powder or cayenne to the spice mix.

Can I make them gluten-free?
Yes. Use gluten-free breadcrumbs, or try crushed cornflakes or rice crackers for a crunchy alternative.

What goes well with these fish fingers?
They’re great with green chutney, ketchup, or a simple yogurt dip. For a bigger meal, serve with salad, rice, or tuck them into a wrap or sandwich with fresh veggies.

Will kids enjoy these fish fingers?
Most kids will love them since the spices are mild. For very young eaters, you can skip the spice mix and just use breadcrumbs with lemon zest for a gentler version.

Can I use a different type of fish?
Yes. Any firm white fish works well — cod, haddock, tilapia, or pollock are all good choices. Just avoid very delicate fish that flakes apart too easily.

Can I prepare them ahead of time?
Yes. Coat the fish earlier in the day and refrigerate on a tray for up to 4 hours before baking. This makes them perfect for parties or busy evenings.

Share your thoughts

I’d love to hear how these fish fingers turned out for you. Leave a comment below and let me know if you added your own twist. If you share a photo, tag me — I’d be happy to see it!