Fish Fingers with sweet potato fries
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Crispy homemade baked fish fingers paired with wholesome, oven-baked sweet potato fries.
The nostalgia of fish fingers, with a grown-up twist on the side: crispy sweet potato fries, both baked to a deep golden brown and none of the greasy tray. We season the batter lightly and let the sweet potato shine so the plate feels indulgent without a deep-fryer, great for the kids and for the kid inside us.
🥄 Ingredients
- 🫗 1 lb white fish fillets (cod or haddock), cut into uniform finger-sized strips
- 🫗 1 cup panko breadcrumbs mixed with 1/2 tsp garlic powder and paprika
- 🫗 1/4 cup milk and 1 egg (for breading)
- 🫗 2 large sweet potatoes, peeled and cut into matchstick fries
- 🫗 2 tablespoons olive oil, salt, and pepper to taste
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. Toss the sweet potato fries with olive oil, salt, and pepper, and bake for 25 minutes.
Set up a breading station: whisk egg and milk in one bowl, and seasoned panko breadcrumbs in a second bowl.
Dip each fish strip into the egg wash, coat thoroughly in the breadcrumbs, and place on the second baking sheet.
Bake the fish fingers for 12-15 minutes alongside the fries until golden and flaky, then serve warm with your favorite dipping sauce.
⚠️ Common Mistakes
- ✕
Overcrowding the sweet potato fries on the baking sheet, causing them to steam and turn soggy instead of crispy.
- ✕
Overbaking the fish fingers, which dries out the delicate white fish.
- ✕
Skipping the egg wash, leaving the breadcrumb coating loose and patchy.
🔄 Variations
Serve with a side of homemade mild tartar sauce or smashed peas.
Add a tablespoon of grated parmesan cheese to the breadcrumb mix for extra savory crunch.
Use regular potato fries if preferred.
🧊 Storage
- 📦
Best enjoyed fresh and crispy straight from the oven.
- 📦
Leftover baked sweet potato fries can be stored in the fridge for up to 2 days and reheated in a toaster oven.
- 📦
Freezing cooked fish fingers is not recommended.
💡 Chef Tips
Cut the sweet potato fries into uniform thicknesses so they roast to a tender-crisp texture without burning.
Press the breadcrumbs firmly onto the fish strips to ensure a crispy, even coating during baking.
Use a high heat oven (400°F) to ensure the fish fingers develop a crunchy exterior while keeping the center flaky and moist.
❓ FAQ
Can I use store-bought frozen fish fingers to save time? A
Yes, baking store-bought fish fingers alongside homemade sweet potato fries is a great shortcut for extremely busy nights.
How do I make sweet potato fries extra crispy? A
Dusting the sweet potato matchsticks with a tiny pinch of cornstarch before tossing in oil helps absorb excess moisture for a crispier finish.
Are these fish fingers boneless? A
Yes, ensure you use skinless, boneless white fish fillets and check for any stray bones before cutting into strips.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →