Can I use frozen fish for this recipe?

Absolutely! Just make sure to thaw it completely and pat it dry before coating. Frozen fish often releases more moisture as it thaws, which can make the coating soggy if not properly dried.

Why are my fish sticks not crispy?

The most common reason is overcrowding the baking sheet. Make sure to leave space between each piece so hot air can circulate. Also, don't skip spraying them with oil before baking, as this helps achieve that golden crunch.

How do I know when the fish sticks are done?

Fish sticks are done when they're golden brown on the outside and the fish flakes easily with a fork. The internal temperature should reach 145°F. If you're unsure, break one open to check—the fish should be opaque and flaky.

Can I prepare these ahead of time?

You can bread the fish sticks up to a few hours ahead and keep them refrigerated until ready to bake. For best results, don't coat them too far in advance as the breading can become soggy. Alternatively, you can fully cook them and reheat as needed.

Homemade Baked Fish Sticks Recipe

Description

Enjoy a healthier twist on a childhood classic with this crispy and delicious baked fish sticks recipe. Made with tender cod fillets coated in golden breadcrumbs, these are perfect for a satisfying and easy meal. Serve with tartar sauce or your favorite dip for a family-friendly dish that’s sure to impress.

Ingredients

Units Scale

Fish Sticks

1 pound cod fillets, cut into 1-inch strips
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup all-purpose flour
1/2 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

To Serve

Tartar sauce (store-bought or homemade)

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Instructions

Prepare the Oven and Baking Sheet
Preheat your oven to 400°F. Cover a baking sheet with aluminum foil and spray the foil with nonstick cooking spray. Prepare a metal rack, spray it with nonstick spray, and place it over the baking sheet. Set this aside.
Season the Fish
Lightly season the cut cod fillets with salt and pepper to enhance their flavor. This step ensures every bite is well seasoned.
Ingredients used: 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 1 pound cod fillets.
Set Up Dredging Station
Prepare three shallow bowls for the dredging process:
Bowl 1: Combine the flour and paprika; whisk thoroughly.
Ingredients used: 1 cup all-purpose flour, ½ teaspoon sweet or smoked paprika.
Bowl 2: Whisk the eggs with Dijon mustard for a flavorful coating.
Ingredients used: 2 large eggs, 1 tablespoon Dijon mustard.
Bowl 3: Mix Panko breadcrumbs with seasoned breadcrumbs for a crunchy outer layer.
Ingredients used: 1 cup Panko breadcrumbs, 1 cup seasoned breadcrumbs.
Dredge the Fish
Working one piece at a time:
Press the fish stick into the flour mixture and coat all sides evenly, shaking off any excess.
Dip the fish stick into the egg mixture, allowing the excess to drip off.
Press the fish stick into the breadcrumb mixture, patting gently to ensure an even coating.
Repeat this process for all fish sticks.
Prepare for Baking
Place the coated fish sticks on the prepared rack over the baking sheet. Spray them lightly with olive oil cooking spray or butter-flavored spray.
Bake the Fish Sticks
Bake in the preheated oven for 6 minutes. Flip the fish sticks over, spray with more olive oil cooking spray, and continue baking for 6-10 minutes, or until the fish easily flakes with a fork.
Serve
Transfer the baked fish sticks to a serving tray and serve immediately with tartar sauce or other dipping sauces of your choice.

Notes

Cut the fish fillets into evenly sized sticks to ensure uniform cooking.
Ensure the oven is preheated to 400°F for even baking and crispy results.
Leave space between fish sticks on the baking sheet to promote air circulation and maximize crispiness.
Flip the fish sticks halfway through baking for even browning.
For the best taste and texture, serve the baked fish sticks immediately. To keep them warm before serving, place them in a 200°F oven.
Nutritional information provided does not include tartar sauce.
Store leftover fish sticks in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Serving Size: 1/6 of recipe
Calories: 280
Sugar: 2g
Sodium: 340
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 22
Cholesterol: 130