Baked Fish Sticks are fun. This homemade, oven-baked version 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, and fries for the perfect side.
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.
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I love this homemade fish sticks recipe because I know exactly what goes in it. It starts with real cod fish fillets, so I feel good serving these to my family!
The typical ones you find are not going to be particularly healthy, but this recipe is baked instead of fried, which already makes them a bit healthier. I won’t say they’re great for you overall, but fish has a lot of nutrients and it’s a good source of protein. Baked is always better than fried, fresh is always better than frozen, and homemade is always better than pre-made.
Fish sticks and tartar sauce are a match made in heaven! You have to make this homemade tartar sauce to go with this recipe. It’s the perfect dipping sauce.
Yes! In fact, pregnant women should aim to consume fish at least 2-3 times per week! Because these are made with cod, there is no concern about mercury.
While fish sticks aren’t toxic to dogs, they’re not very good for them either. If you’d like to feed them to your dog, I recommend peeling off the breading first and just feeding them the fish.
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.
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, macaroni salad, potato salad, corn on the cob, street corn, roasted broccoli, or grilled asparagus.
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