This homemade, oven-baked Fish Sticks recipe is crispy, tender, flaky, and so delicious! Strips of fish are covered in bread crumbs and baked to perfection in this kid-friendly recipe. They make for a simple family dinner, or they can be served as an appetizer or even at a party. And don’t forget the homemade tartar sauce for dipping!
5-Star Review
Loved this! Easy and yummy!!! – Mani
Easy Fish Sticks
These homemade Fish Sticks are a better version of that nostalgic comfort food we all remember from childhood. Unlike the frozen kind, these fish sticks are baked until golden and crispy on the outside, while staying tender, flaky, and full of flavor on the inside. The seasoned coating gives each bite a delicious crunch that’s hard to resist. And don’t forget the tartar sauce—it’s the perfect tangy, creamy companion that takes the whole dish to the next level.
Fish Sticks Recipe (Baked)
Equipment
- Baking Sheet
Ingredients
- 1 pound cod fillets cut into 1-inch strips
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup all-purpose flour
- ½ teaspoon sweet or smoked paprika
- 2 large eggs beaten
- 1 tablespoon Dijon mustard
- 1 cup panko breadcrumbs
- 1 cup seasoned breadcrumbs
- olive oil cooking spray
- tartar sauce for serving (store bought or click for recipe)
Instructions
- Preheat oven to 400°F, cover a baking sheet with aluminum foil, and spray the foil with nonstick spray. Set aside.
- Lightly coat the fish with salt, pepper, and smoked paprika.1 pound cod fillets, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, ½ teaspoon sweet or smoked paprika
- Set out 3 shallow bowls to create a dredging station.
- In the first shallow bowl, place the flour.1 cup all-purpose flour
- In the second bowl, whisk the eggs and Dijon mustard together.2 large eggs, 1 tablespoon Dijon mustard
- In the third bowl, combine Panko breadcrumbs and the seasoned breadcrumbs.1 cup panko breadcrumbs, 1 cup seasoned breadcrumbs
- For the dredging process, press a fish stick in the flour, making sure to cover all sides and shake off the excess.
- Then, dredge the fish stick in the egg mixture and let the excess drip off. Now, press the fish in the breadcrumb mixture, patting to help the coating adhere.
- Place the coated fish stick on the prepared rack/baking sheet and repeat the process with the remaining fish sticks.
- Spritz the fish with olive oil or butter-flavored cooking spray.olive oil cooking spray
- Place the fish in the oven and bake 6 minutes. Turn the fish sticks over and spray with oil or cooking spray.
- Bake another 6-10 minutes or until the fish begins to flake easily with a fork.
- Transfer cooked fish to a serving tray and serve immediately with Homemade Tartar Sauce or other favorite sauce.tartar sauce
Becky’s Tips
- Make sure your oven is preheated to 400°F to ensure even cooking and crispy results.
- Leave space between the fish sticks on the baking sheet to allow for proper air circulation, which helps them crisp up evenly.
- Nutritional information does not include tartar sauce.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How To Make Oven Baked Fish Sticks Step by Step
Get the oven going and prepare the baking sheets: Preheat the oven to 400°F, cover a baking sheet with aluminum foil, and spray the foil with nonstick spray. Set aside.
Season the fish: Coat 1 pound of cod filets with 1/2 teaspoon of salt, 1/2 teaspoon ground black pepper, and 1/2 teaspoon smoked or sweet paprika.
Prepare the dredging bowls: In the first shallow bowl, place 1 cup flour. In the second bowl, whisk 2 eggs with 1 tablespoon Dijon mustard together. In the third bowl, combine 1 cup Panko breadcrumbs and 1 cup seasoned breadcrumbs.
Get ready for dredging: Press a fish stick in the flour, making sure to cover all sides, and shake off the excess.
Coat in the eggs and breadcrumbs: Then, dredge the fish sticks in the egg mixture and let the excess drip off. Now, press the fish in the breadcrumb mixture, patting to help the coating adhere.
Transfer to baking sheet: Place the coated fish stick on the prepared rack/baking sheet and repeat the process with the remaining fish sticks.
Coat with cooking spray: Spritz the fish with olive oil or butter-flavored cooking spray.
Bake the fish: Place the fish in the oven and bake for 6 minutes. Turn the fish over, spray with oil or cooking spray, and bake another 6-10 minutes or until the fish begins to flake easily with a fork.
Transfer and serve: Transfer the cooked fish to a serving tray and serve immediately with Homemade Tartar Sauce or your favorite dipping sauce. Baked fish sticks are best served immediately to maintain their crispiness. If needed, keep them in a warm oven (about 200°F) until ready to serve.
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 homemade tartar sauce, ketchup, and lemon wedges. You could also serve them with some spicy bang bang sauce or this cool ranch.
For side dishes, channel those classic fish and chips vibes. Go with traditional French Fries or thick-cut Potato Wedges for something heartier. Want a little sweetness? Sweet Potato Fries are a great twist. And don’t forget a scoop of creamy coleslaw to round it all out with a cool, tangy crunch.
What is the serving size?
The serving size is 1/6 pound, or about 2 fish sticks.
It was amazingly done
I exceeded my own expectations
😋😋
We’re so glad you found success with this recipe!
Very good 😋
Loved this! Easy and yummy!!!
Thanks for sharing, Mani!
Kids loved them
I consider that a success!
Even my picky child likes this!
What a win!
Are you sure or telling us the truth, Vivian? Cause, I usually follow recipes that are claimed to be KID-FRIENDLY and then find out my kids don’t even like the smell of it or even want to take a taste test. lol…
This recipe is tried and true. Have used this on multiple occasions. So nice to find a good crispy fish stick recipe that doesn’t require deep frying!
Thanks for stopping by, Margie!
Yum, yum, yum! So good… thank you!
You’re welcome!!
Could prep these up to just before baking, and freeze them?
Absolutely!
Wow.
I work from home and decided I’d make this as a treat for lunch. I have enough remaining that I’ll throw the leftovers (with homemade tartar sauce) on a toasted brioche bun for lunch tomorrow! I’ll freeze two of the sticks just to see how they behave.
I found it helpful to insert a toothpick in one end of my stick before dredging it through the three bowls. Makes for less messy fingers. Meanwhile, I cannot wait to make these for my little cousins!!
That’s a great idea. Glad you like them!