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The study was aimed at evaluating three polymer hydrocolloids from aquatic sources in batter composition for developing enrobed fish fingers with less oil uptake and improved coating properties. Alginate, chitosan, and fish gelatin were incorporated at 1% (wt/wt) level in batter mix and coating parameters such as coating pickup, adhesion degree, frying loss, and cooked yield were studied. Proximate composition, chemical quality parameters, and oil absorption/oil reduction due to hydrocolloids were studied, and the results indicated that chitosan‐treated fish fingers are found to have better coating functions, biochemical quality with lower total volatile basic nitrogen value (6.02 mg/100 g), peroxide value (0.05 meq O2/kg), and thiobarbituric acid reactive substances (0.15 MDA/kg fat) than alginate and gelatin treated samples. The results indicated that lowest fat uptake (3.73%), lowest hardness value, and highest fat reduction were observed in fish finger coated with chitosan containing batter. Among the three aquatic polymers evaluated, chitosan was found to be more effective in oil reduction and physicochemical quality improvement as compared to alginate and fish gelatin. Practical applications This study highlights the screening and evaluation of three biological macromolecules of aquatic origins such as alginate, chitosan, and gelatin for the development of battered and breaded fish finger with better functional qualities including minimum oil absorption and improved shelf‐life. The outcome of this work can be used to extend the development of functional fishery products, and it can be utilized to extend the market potential of alginate and chitosan and promote the battered and breaded product consumption with more health benefits.

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