Oven-Fried Fish Fingers (Sticks)

Adapted from America’s Test Kitchen

Jews are credited with introducing fish fried in oil to Britain, and it has since become a national dish. In this recipe, we take that comforting national dish and move it from the frying pan into the oven — same amazing crispy results with a different cooking method.

When working with the fish, the measurements below are just for guidance; as long as you have long thinish strips, it will work.

  • 1½ kilo (just under 3½ pounds) skinless haddock fillet, 2 ½ cm (1 inch) thick, sliced crosswise into 2 ½ cm (1-inch) wide strips
  • 3 tablespoons vegetable oil
  • 300g (3 cups) panko bread crumbs
  • 90g (¾ cup) plain (all-purpose) flour + 45g (6 tablespoons) plain (all-purpose) flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground pepper
  • 4 eggs
  • 80g (⅓ cup) mayonnaise
  • 3 tablespoons Dijon mustard
  • Salt and pepper to taste
  1. Heat oven to 225℃ (450℉).
  2. Set wire rack on a rimmed baking sheet and spray with vegetable oil spray.
  3. Heat a large skillet over medium heat. Once hot, add the oil and when shimmering add the panko. Toast over medium-high heat, stirring constantly until lightly browned, about 5 minutes. Transfer toasted panko to a shallow dish.
  4. In a second shallow dish, combine 90g (3/4 cup) flour with onion powder, garlic powder, oregano, paprika, salt, coriander, and pepper and set aside.
  5. In a third dish, whisk the remaining 45g (6 tablespoons) flour, together with the eggs, mayonnaise, and mustard. Season with salt and pepper.
  6. Pat the haddock strips dry with paper towels, and season lightly with salt and pepper. Working with 1 strip at a time, coat haddock strips lightly with flour mixture; dip in egg mixture; and dredge in panko, pressing to adhere.
  7. Transfer to the prepared wire rack and bake until crumbs are golden and haddock is cooked through, 10 to 12 minutes.
  8. Best eaten the day they are made.