Crispy Pan-Seared Fish Fingers with Lemon Aioli
Introduction
Crispy on the outside, tender and flaky on the inside, these Crispy Pan-Seared Fish Fingers with Lemon Aioli are an easy and delicious alternative to traditional fried fish. Fresh white fish is coated in a golden, seasoned crust and pan-seared until perfectly crisp, then served with a creamy lemon aioli for a bright and tangy finish.
Why You’ll Love This Recipe
Crispy golden coating
Tender, flaky fish
Fresh lemon and garlic flavor
Quick and easy to prepare
Perfect for lunch or dinner
Family-friendly and great for dipping
Ingredients
For the Fish Fingers
1½ pounds firm white fish fillets, such as cod or haddock
½ cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon fresh parsley, chopped
Lemon wedges, for serving
For the Lemon Aioli
½ cup mayonnaise
1 garlic clove, finely minced
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
¼ teaspoon salt
¼ teaspoon black pepper
Instructions
1. Cut the fish fillets into evenly sized finger-shaped strips.
2. Pat the fish dry with paper towels.
3. In one shallow bowl, combine the flour, garlic powder, paprika, salt, and black pepper.
4. Place the beaten eggs in a second bowl and the panko breadcrumbs in a third.
5. Coat each piece of fish in the seasoned flour.
6. Dip it into the beaten eggs, then press it firmly into the panko breadcrumbs until completely coated.
7. Heat the olive oil and butter in a large skillet over medium heat.
8. Carefully place the fish fingers in the skillet without overcrowding the pan.
9. Cook for about 3–4 minutes per side, turning gently, until golden brown and the fish is cooked through.
10. Transfer the fish fingers to a paper towel-lined plate.
11. To make the aioli, combine mayonnaise, garlic, lemon juice, lemon zest, salt, and black pepper in a small bowl.
12. Stir until smooth and creamy.
13. Garnish the fish fingers with fresh parsley and serve with lemon wedges and lemon aioli.
Tips
Pat the fish completely dry before coating to help the crust adhere.
Panko breadcrumbs create a particularly crisp coating.
Avoid overcrowding the skillet so the fish sears instead of steaming.
Keep the heat around medium to prevent the breadcrumbs from burning before the fish cooks.
Cook until the fish reaches 145°F (63°C) internally and flakes easily.
Serving Suggestions
Serve these crispy fish fingers with lemon aioli, crispy potatoes, coleslaw, roasted vegetables, or a fresh green salad. They also make a delicious filling for fish tacos or sandwiches.
Conclusion
Crispy Pan-Seared Fish Fingers with Lemon Aioli combine flaky white fish with a golden, crunchy coating and a creamy, zesty dipping sauce. They’re simple enough for a weeknight dinner but delicious enough to become a family favorite.