This Homemade Fish Sticks recipe is made with tender and flaky cod fish, with a crispy panko breading on on the outside. The best part is you can bake them in the oven, instead of frying, and they are ready in under 30 minutes. Dip them in a Homemade Tartar Sauce for a fun, kid friendly, family dinner.
You can also serve these Fish Fingers as a Fish Stick Taco with Jalapeno Tartar Sauce!
Ingredients
You only need a few simple ingredients to make Homemade Baked Fish Sticks.
Panko Bread Crumbs– Make sure you use panko bread crumbs and not traditional bread crumbs. The Panko is a coarser breadcrumb that will help make your fish sticks nice and crispy.
Cod- buy fresh fillets of cod to cut into strips. Other firm fleshed white fish will work too. See below for other options.
What Fish To Use for Fish Sticks
You will want to use a firm white fish to make proper fish sticks. We like to use fresh cod fillets, although haddock, hake, catfish or tilapia will work too.
Step By Step Baking Instructions
Start by preheating your oven broiler and placing a rack in the middle position in your oven. Line a large rimmed baking sheet with foil and spray with nonstick spray.
Pat the cod fillet dry with some paper towels. Then cut into 1 inch strips.
Prep your dipping station with 3 shallow bowls:
- flour mixed with the salt
- egg beat together with Dijon mustard and optional cayenne pepper
- panko bread crumbs with onion powder, garlic powder and paprika
Dredge each fillet in the flour, then dip into the egg mixture and finally dredge each fillet into the panko, lightly pressing to make sure it adheres.
Lay on the prepped baking sheet. Repeat with all the fish sticks.
Pro Tip: Spray the top of the fish sticks with a little baking spray. This helps the panko coating become nice and golden and crispy.
Broil on the middle oven rack for 4 minutes, flip and broil on the other side for another 3-4 minutes.
The fish sticks should reach 145 degree internal temp to be cooked through.
Serving
Crispy Fish Sticks make a great family friendly dinner. Serve them with a tartar sauce, baked fries, tater tots or kettle chips and veggie.
- raw veggies with a ranch dip
- roasted broccoli
- roasted carrots
- green beans
You can also serve these crispy fish sticks in a tortilla, fish taco style, with a jalapeno tartar sauce and slaw.
Homemade Tartar Sauce
It is super easy to make your own tartar sauce. It only requires a couple ingredients. Pop over to this recipe for Homemade Tartar Sauce to make your own.
Or for a spicier version use this Jalapeno Tartar Sauce!
Freezing Homemade Fish Sticks
You can absolutely cook these and freeze them for an easy weeknight dinner at a later date.
- Prepare and cook them completely. Let the fish sticks cool.
- Place them on a baking sheet that will fit in the freezer. Pop in the freezer for about 2 hours, then transfer the frozen fish sticks to a freezer-safe bag or container.
- They will be good in the freezer for up to 2-3 months.
- To reheat place the frozen fish sticks (do not thaw) on a baking sheet in a 400 degree oven for around 12-15 minutes until they are warm through and crispy.
Frying
If you prefer to fry your fish sticks you can absolutely do that with this recipe.
Simply prepare the fish sticks as directed on the recipe. Heat about ½-1 inch of vegetable oil in a pot. Fry the fish sticks until they are golden on both sides and cooked through.
Drain on a paper towel lined plate.
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Homemade Crispy Fish Stick Recipe
Equipment
Ingredients
- 1 ½ lbs. cod fish fillets - cut into 1 inch thick strips
- ½ cup all-purpose flour
- 1 ¼ tsp. kosher salt
- 3 eggs
- 1 Tbsp. Dijon mustard
- ¼ tsp. cayenne pepper - optional
- 2 cups panko bread crumbs
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. paprika
- nonstick spray
Serving
- Homemade Tartar Sauce - Recipes linked in notes!
Instructions
- Preheat your oven broiler and make sure you have a rack in the middle position in your oven.
- Prep a large rimmed baking sheet with foil, and spray with non stick spray.nonstick spray
- Pat the cod fillet dry with some paper towel. Then cut into 1 inch strips.1 ½ lbs. cod fish fillets
- Prepare your assembly line with 3 shallow bowls: 1. mix the flour and salt together 2. beat the egg with the Dijon mustard and (optional) cayenne pepper. 3. combine the Panko with the onion powder, garlic powder, and paprika.½ cup all-purpose flour, 1 ¼ tsp. kosher salt, 3 eggs, 1 Tbsp. Dijon mustard, 2 cups panko bread crumbs, 1 tsp. onion powder, 1 tsp. garlic powder, 1 tsp. paprika, ¼ tsp. cayenne pepper
- Start by dipping a cod strip in the flour mixture, then in the egg, finally dredge in the panko mixture and lightly press to make sure it adheres.
- Lay the coated fish stick on the prepared baking sheet. Repeat this process with all the fish sticks.
- Spray the top side of the coated fish sticks with the non stick spray.
- Pop in the preheated oven, on the middle oven rack, for about 4 minutes. Flip the fish sticks and broil for another 3-4 minutes. Your fish sticks should reach 145° internal temp to be cooked through.
Serving
- Serve warm with fries, tater tots or kettle chips.Raw veggies with ranch dip, roasted veggies or green beans
- Add Tartar Sauce on the side for dipping (couple homemade tartar sauce recipe options linked in notes).
Freezing
- Prepare and cook the fish sticks completely.
- Let them cool. Place them on a baking sheet that will fit in the freezer. Pop in the freezer for about 2 hours, then transfer the frozen fish sticks to a freezer-safe bag or container.
- They will be good in the freezer for up to 2-3 months.
Reheating from Frozen
- To reheat, place the frozen fish sticks (do not thaw) on a baking sheet in a 400 degree oven for around 12-15 minutes until they are warm through and crispy.
John says
This recipe was a big hit for our family. Loved how crispy they turned out! We used tartar sauce for dipping.
John says
This recipe was a big hit at our house. Loved how crispy they turned out! We used tartar sauce for dipping.
Carol Ann Pierson says
Grandkids helped make this recipe It was a big hit! Ketchup was the favored dip.
Susie Weinrich says
Ketchup (and yellow mustard) is my kids favorite dip too