Fish Sticks a.k.a. Cod Fingers

Ingredients

• 454 g (1 pound)cod fillets
• 75 g (1 1/4 cups), dividedpanko breadcrumbs
• 3 large, dividedeggs
• 15 ml (1 tablespoon)mayonnaise
• 15 ml (1 tablespoon)Dijon mustard
• 10 ml (2 teaspoons)kosher salt
• 5 ml (1 teaspoon)onion powder
• 1.25 ml (1/4 teaspoon)cayenne pepper
• 60 g (1/2 cup)plain flour
• 946 ml (1 quart)peanut oil

Instructions

1. 1

   Chill and chop

   Put the cod in the freezer for about 30 minutes, until firm, then chop it finely. If using frozen cod, thaw it at room temperature for 30 minutes before cutting.

2. 2

   Mix the fish

   Combine the fish in a bowl with 15 g (1/4 cup) of the panko, 1 egg, the mayonnaise, mustard, salt, onion powder and cayenne. Mix with your hands or a large spoon.

3. 3

   Shape the fingers

   Shape the mixture into finger-shaped sticks weighing 43 g (1 1/2 ounces) each. Arrange them on a baking tray and refrigerate for 30 minutes to firm up.

4. 4

   Set up coating

   Meanwhile, beat the remaining 2 eggs in a shallow dish. Put the remaining 60 g (1 cup) of panko in a second shallow dish and the flour in a third.

5. 5

   Coat the fish

   Once firm, roll each fish stick in flour, then egg, then panko, and return it to the tray. If not cooking straight away, cover with cling film and refrigerate for up to 6 hours.

6. 6

   Heat the oil

   Pour the oil into a Dutch oven, attach a thermometer and heat over medium-high until it reaches 175°C (350°F). Line a half-sheet tray with kitchen paper and set a wire cooling rack upside down on top.

7. 7

   Fry until golden

   Fry half the fish sticks until golden brown and 63°C (145°F) at the centre, about 2 minutes. Transfer them to the prepared rack with a spider or slotted skimmer, then repeat with the remaining sticks. Serve hot with tartare sauce.

What are cod fingers?

Cod fingers are a British-style take on fish sticks: pieces of mild white fish shaped into handy batons, coated and fried until crisp. The recipe’s playful Doctor Who reference nods to a well-known fictional meal, but the appeal is simple: freshly prepared fish and a crunchy coating.

Here, chopped cod is mixed with seasonings and a little panko before shaping. A second layer of panko gives the outside its crisp texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 36g protein, 39g carbs, 33g fat.

Cod and eggs provide most of the protein, while the panko and flour supply most of the carbohydrates. The coating, mayonnaise and oil used for frying contribute much of the fat; serve with vegetables or salad to round out the plate.

Why chill the cod?

Firm fish is easier to chop neatly than soft, thawed fish. A brief spell in the freezer makes it less slippery without freezing it solid.

Chilling the shaped sticks for 30 minutes helps them keep their form as you coat and fry them. If they soften while you work, return them to the fridge before breading.

The coating sequence

Flour: a thin coating helps the beaten egg cling to the fish. Shake off any excess so it does not make a pasty layer.

Egg: turn each stick to coat it all over, then let excess egg drip away. This gives the breadcrumbs something to adhere to.

Panko: press the crumbs gently onto the surface for an even crust, taking care not to squash the fish fingers out of shape.

Getting the texture right

Chop the cod finely so the mixture shapes into cohesive sticks, but stop before it becomes a smooth paste. Mix just until the ingredients are evenly combined.

The finished fingers should be golden on the outside and reach 63°C (145°F) in the centre. A thermometer gives a clearer doneness check than colour alone.

Frying in batches

Fry half the sticks at a time, as directed, so there is room for the oil to circulate around them. Adding too many at once can lower the oil temperature and leave the coating less crisp.

Keep an eye on the thermometer as you cook each batch. Transfer the fried sticks to the prepared rack so excess oil can drain away.

Make-ahead timing

You can bread the sticks and refrigerate them, covered, for up to 6 hours before frying. This makes the final cooking step easier to time alongside sides.

Set up the flour, egg and panko dishes before coating the fish. Keeping the order consistent makes the process less messy.

What to serve alongside

Tartare sauce is the recipe’s suggested partner, bringing a tangy contrast to the savoury crumb. Serve the fish fingers straight from the fryer while the coating is at its crispest.

For a more rounded plate, add vegetables such as peas or a green salad. Potatoes make a heartier accompaniment if you want a classic fish-and-chips feel.

Recipe notes & tips

• Use a thermometer to check both the oil and the centre of the fish fingers.
• Chop the cod finely and evenly so the mixture is easier to shape.
• Shake excess flour off each stick before dipping it in egg.
• Keep the coated sticks chilled if you need time before frying.
• Fry in batches rather than crowding the pan.
• Have the draining rack ready before the first batch goes into the oil.

Variations

• Add lemon: serve with lemon wedges for a bright finishing squeeze.
• Change the heat: adjust the cayenne to suit your preference.
• Try another white fish: use a similar firm white fish in place of cod.
• Add herbs: mix finely chopped parsley into the fish mixture.
• Make smaller fingers: shape narrower sticks and watch them closely as they fry.

Common mistakes to avoid

• Chopping soft fish: briefly chill it first so it is easier to cut cleanly.
• Skipping the shaping chill: refrigerate the formed sticks for 30 minutes so they firm up.
• Leaving thick flour patches: shake off the excess before dipping in egg.
• Loose breadcrumbs: press the panko gently onto each stick for an even coating.
• Crowding the pot: fry half at a time to leave space around the fish.
• Relying only on colour: check that the centre reaches 63°C (145°F).

How to store

Refrigerate leftover cooked fish fingers in a covered container and eat within 2 days. Reheat in an oven or air fryer until hot to help restore some crispness; the coating may soften in the microwave.

Frequently asked questions