Get ready to indulge in a sophisticated take on a childhood favorite with this recipe for homemade FishSticks! Made with fresh cod, a blend of savory spices, and coated in crispy Panko breadcrumbs, these fish sticks are not only delicious, but also a healthier and more upscale alternative to the frozen, boxed versions.
PREP: Preheat your oven to 425°F. Optional: place a large cooling rack atop a sheet pan. Generously grease cooling rack with cooking spray.
BREADING: Start with the breading mixture. Add 3 tbsp oil to a large nonstick skillet over medium heat. Add garlic, 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 the heat and immediately dump into a large shallow bowl. Once completely cooled, stir through Parmesan cheese. Add flour to another bowl.
BATTER: Whisk all the batter ingredients together in a small bowl. Season to taste; I add 1/2 tsp salt & 1/4 tsp pepper.
FISH: 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.
COAT FISH: Being gentle, dredge each piece in flour. Be generous you should use up most of the flour. Then dredge each piece is 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 all used up.) Place fish sticks on prepared baking sheet (or wire cooling rack) giving each fish plenty of space (don't over-crowd!). Generously spray fish sticks with cooking spray.
BAKE: Bake the fish sticks in the preheated oven for 9-13 minutes or until the fish is cooked through. While the fish is cooking, we like to make the tartar sauce (see Note 4).
ENJOY: Serve fish sticks hot out of the oven with fresh lemon wedges and lots of tartar sauce!
Video
Notes
Note 1: Cod: For the best results, we recommend using cod in this recipe. If using frozen cod, make sure it is fully thawed by following the package directions, and be sure to thoroughly dry the fish using a paper towel before using in this recipe. (Wet fish=soggy fish sticks!)Note 2: Panko: This is a type of breadcrumb that creates a crispy, crunchy coating. Panko can be found in most grocery stores typically near regular breadcrumbs.Note 3: Parmesan cheese: Grab a block of Parmesan cheese and grate it on the small holes of a box grater for an accurate measurement here!Note 4: Tartar sauce: When it comes to serving these fish sticks, tartar sauce is a must in my opinion. You can prepare the sauce ahead of time (the flavor only intensifies and improves with time). Here's our favorite homemade tartar sauce (dill can be left out for a quicker prep time):
Stir everything together in a small bowl until smooth: 2 tbsp lemon juice, 1/2 cup real 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 & pepper
Note 5: Air Fryer Instructions: Preheat the air fryer to 400°F (200°C). Place the fish sticks in the air fryer basket in a single layer, making sure they are not touching each other. Generously spray with cooking spray. Cook for 8-10 minutes, flipping them over halfway through the cooking time. Check for doneness by cutting into a fish stick to ensure that the fish is fully cooked through.