Fish Sticks Recipe

5 from 2 votes

Upgrade your childhood fave with this crispy homemade Fish Sticks Recipe! Fresh cod, savory spices, and crunchy panko make them a delicious, better-than-boxed treat.

Prep Time25

Cook Time13

Total Time38

Course: Appetizer, Dinner, Lunch

Cuisine: American, Healthy

Keyword: Fish Sticks, fish sticks recipe

Servings: servings (about 14 fish sticks)

Author: Chelsea Lords

Cost: $14.89

Equipment

Large skillet nonstick
Sheet pan (15" x 10")

Ingredients

1 pound cod see note 1
Cooking spray
Salt and pepper

Breading

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

Batter

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

US - Metric

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!

Video

Notes

Note 1: For best results, I 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. (Wet fish=soggy fish sticks!)

Note 2: Panko breadcrumbs create a crispy coating. Panko can be found in most grocery stores typically near regular breadcrumbs.

Note 3: Grab a block of Parmesan cheese and grate it on the small holes of a grater for an accurate measurement!

Note 4: When it comes to serving these fish sticks, tartar sauce is a must. You can prepare the sauce ahead of time (the flavor only intensifies and improves with time). Here’s my favorite homemade tartar sauce (dill can be left out for a quicker prep):

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.

Note 5: Air Fryer Instructions: Preheat the air fryer to 400°F (200°C). Place fish sticks in the air fryer basket in a single layer, making sure they are not touching. Generously spray with cooking spray. Cook for 8–10 minutes, flipping them halfway through. Check for doneness by cutting into a fish stick to ensure the fish is fully cooked through.

Storage: Store leftover fish sticks in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep them crispy. Freeze for up to 2 months and bake straight from frozen until heated through.

Nutrition