This Fish Sticks Recipe is a gourmet upgrade made with fresh cod, savory spices, and crispy Panko breadcrumbs. Way better than anything from the frozen aisle!
author’s note
I’m Never Going Back To Frozen Fish Sticks Again!
I grew up on fish sticks and honestly loved them. They were one of those easy dinners I always looked forward to. Fast, crispy, and served with plenty of dipping sauce? I was all in.
A while back I grabbed a box for my own kids and flipped it over to check the ingredients. I stood there for a second thinking… wait, why are there so many things in here?
So I decided to make my own. I wanted something just as easy and kid-friendly, but made with simple ingredients and way better flavor. After a few rounds of testing, I finally landed on this version and it has been on repeat ever since.
These fish sticks are crispy on the outside, flaky and tender inside, and packed with flavor. And the best part? My kids cannot get enough of these, and neither can I!
Fish Sticks Recipe Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Cod | Use fresh or thawed cod: If frozen, thaw completely and pat dry to keep them crispy. |
| Panko breadcrumbs | Find them in most grocery stores in the breadcrumb or international aisle. |
| Parmesan cheese | Freshly grated works best! |
| Dijon mustard | I love Grey Poupon Dijon. |
| Mayo | My favorite mayo is Hellman’s/Best Foods. |
| Garlic | Fresh is best but jarred will work. |
Quick Tip
For extra crispy fish sticks without frying, toast the Panko first. It adds flavor and keeps the outside crisp while the fish stays flaky inside.
How To Make This Fish Sticks Recipe
The full recipe is below, but here are a few tips before you get started:
- Cut fish evenly: Keep strips the same size (about ¾ x 4½ inches) for even cooking.
- Use a wire rack: This keeps them crispy and stops the breading from getting soggy.
- Give them space: Don’t overcrowd the rack—leave room so they cook evenly.
- Check doneness: Use a thermometer—fish should reach 145°F (63°C).
- Serve hot: Enjoy right out of the oven with lemon and tartar sauce!
chelsea’s recipe tip
What To Serve With This Fish Sticks Recipe
Lemon and tartar sauce are classic with fish sticks, but here are other ideas:
- Couscous: A quick, tasty side that pairs well.
- Fries or Potatoes: Try classic fries, potato wedges, or roasted potatoes.
- Coleslaw: Light, crunchy, and balances the fish.
- Sweet Potato Fries: Or swap for roasted sweet potatoes.
- Salad: A fresh garden salad with vinaigrette adds veggies and flavor.
- Roasted Veggies: Roasted broccoli or Brussels sprouts pair great.
How To Air Fry This Recipe
Air frying this fish sticks recipe makes them crispy without deep frying! Here’s how:
- Preheat the air fryer to 400°F (200°C).
- Arrange the sticks in a single layer, not touching. Spray with cooking spray.
- Cook for 8 to 10 minutes, flipping halfway. Since cook times vary by fish stick size and air fryer, check often to avoid overcooking. New to air frying? See my Air Fryer Guide.
Storage
- Storing: Keep leftovers of this fish sticks recipe in the fridge for 3-4 days.
- Reheating: Bake at 375°F (190°C) for 10-15 minutes until crispy. Use an air fryer or toaster oven; avoid the microwave.
- Freezing: Freeze before cooking for best results. Lay on a lined baking sheet, freeze until solid, then store in a freezer bag for 2-3 months.
More Delicious Seafood Recipes:
Fish Sticks Recipe
Video
Equipment
- Large skillet nonstick
- Sheet pan (15" x 10")
Ingredients
- 1 pound cod see note 1
- Cooking spray
- Salt and pepper
- 3 tablespoons olive oil
- 2 teaspoons minced garlic
- 1-3/4 cup panko breadcrumbs see note 2
- 1/2 teaspoon dried thyme
- 1/3 cup freshly grated Parmesan cheese see note 3
- 1/2 cup all-purpose flour
- 2 tablespoons Dijon-style mustard
- 2 tablespoons mayo
- 2 large eggs
- 2 teaspoons paprika
- 1 lemon cut in lemon wedges, for serving
- Tartar sauce for serving, see note 4
Instructions
- Preheat your oven to 425°F. Optional: place a large cooling rack atop a sheet pan. Generously grease cooling rack with cooking spray.
- Start with the breading mixture. Add the oil to a large nonstick skillet over medium heat. Add garlic and sauté for 15 seconds. Then add panko, dried thyme, and 1/4 tsp salt. Stir until the panko is golden-brown, about 4–6 minutes. Remove from heat and immediately dump into a large shallow bowl. Once completely cooled, stir through Parmesan. Add flour to another bowl.
- Whisk all the batter ingredients together in a small bowl. Season to preference; I add 1/2 tsp salt and 1/4 tsp pepper.
- Cut the cod into strips that are 3/4 inch by 4-1/2 inches. (Aim to keep the strips as even in size as possible). Pat dry with paper towel.
- Gently dredge each piece in flour. Be generous—you should use up most of the flour. Then dredge each piece in the batter mixture. Finally dredge each piece in the toasted panko, using your hands to gently press crumbs to adhere. (All 3 of the mixtures should pretty much be used up.) Place fish sticks on prepared sheet pan (or wire cooling rack), giving each fish plenty of space (don’t overcrowd!). Generously spray fish sticks with cooking spray.
- Bake the fish sticks in the preheated oven for 9–13 minutes or until the fish is cooked through. While the fish is cooking, I like to make the tartar sauce (see note 4).
- Serve fish sticks hot out of the oven with fresh lemon wedges and lots of tartar sauce!
Recipe Notes
- Stir everything together in a small bowl until smooth: 2 tbsp lemon juice, 1/2 cup mayo (Best Foods), 1-1/2 tbsp sweet pickle relish, 1 tbsp finely chopped dill, 1/2 tsp Dijon, 1/2 tsp Worcestershire, 1/8 tsp each: salt and pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
