What’s in this Fish Sticks Recipe?
This homemade recipe is a much better version of that nostalgic food. It’s crispy, baked, tender, flaky, and full of flavor.
Fish: I like to use cod for this recipe, but any white fish will work. Salt + Pepper: Enhances the flavor of the fish. All-Purpose Flour: Coats the fish to help the egg mixture stick. Paprika: Adds a bit of color and brightness to the dish. You can use sweet paprika for a fruitier taste or smoked paprika for a smokier taste. Eggs: Help the breadcrumbs to stick. Mustard: Dijon mustard adds a bit of tanginess and acidity. Breadcrumbs: I like to use a combination of Panko and seasoned breadcrumbs for great flavor and extra crunchy texture. You can use just one or the other, but I find the combination of the two is what sets this recipe apart. Cooking Spray: Olive oil or butter-flavored cooking spray helps them bake up crispy in the oven without being too oily or fatty.
Pro Tip: Tartar sauce is the perfect complement to these fish sticks. It’s perfectly tangy and creamy!
Variations on Baked Fish Sticks
These fish sticks are a great blank canvas to make your own! Try some of these variations.
Spicy: Add cayenne pepper or chili powder into the flour mixture to give them a kick of heat. Adjust the spice level to your preference. Parmesan Crusted: Replace some of the breadcrumbs with freshly grated Parmesan cheese for a cheesy twist. Herb Crusted: Add a blend of dried herbs, such as thyme, basil, or dill, to the breadcrumbs to create a fragrant and herbaceous coating. Coconut Crusted: Replace the breadcrumbs with unsweetened shredded coconut for a tropical twist. Almond Crusted: Grind almonds into a coarse meal and use it as a coating. The almonds add a nutty flavor and a delightful crunch.
How to Store and Reheat
Store leftover fish sticks in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven on a lined baking sheet for 10-12 minutes, or until heated through and crispy.
How to Freeze
Freeze fish sticks in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Reheat directly from frozen, adding an extra 5 minutes to the bake time.
Serving Suggestions
These fish sticks are such a classic meal! I love them with tartar sauce, ketchup, and lemon wedges. You could also serve them with bang bang sauce or ranch. For side dishes, stick with the fish and chips mentality and make some french fries, shoestring fries, sweet potato fries, or potato wedges and a bit of coleslaw. You could also serve them with a fresh side salad, buttered noodles, homemade applesauce, macaroni salad, potato salad, corn on the cob, street corn, roasted broccoli, or grilled asparagus.
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