Homemade Fish Sticks

5 from 1 vote

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These are the homemade fish sticks you’re always hoping for — fresh, tender, flaky, crunchy.

Homemade Fish Sticks

When was the last time you had a fish stick that made you (or your kids) really happy? Not always the case, right? Well, these are the homemade fish sticks you’re always hoping for, crunchy on the outside, with great mild flavor throughout. Like many of us, I grew up with the frozen ones, and these are SO much better, like an entirely different food group. They are baked in the oven to perfection, crusty on the outside, moist and flaky on the inside.

Crunchy fish sticks need a good dipping sauce, such as Tartar Sauce or Remoulade Sauce, and it takes very little time to make either of these sauces from scratch. Serve with coleslaw or a simple salad with creamy avocado dressing. And everyone is happy to see fish sticks with french fries on the side — try these sweet potato fries for extra color and nutrition on the plate.

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Spoon putting tartar sauce on fish sticks.

Ingredients

  • All-purpose flour – The flour absorbs moisture and provides a base so the breading mixture can adhere.
  • Salt and pepper – Because, of course!
  • Eggs – For adhering the panko.
  • Panko breadcrumbs – Panko is the best type of breadcrumb for these fish sticks because its light and crispy texture won’t overpower the fish.
  • Thick cod or haddock fillets – You can really use any flaky white fish fillets you prefer; read the note below.
  • Extra-virgin olive oil – To crisp up the fish.

What Kind of Fish to Use in Fish Sticks

I’ve had great success with cod and haddock, but there are plenty of other good choices. Try catfish, halibut, salmon, scrod, tilapia, or any other firm white fish your family likes. And, try to choose a sustainable fish (click here to find out which fish are the most sustainable).

How to Make Oven-Baked Fish Sticks

  1. Prepare the coating: Combine the flour, salt, and pepper. In a different bowl, whisk the eggs. In a third bowl, place the Panko.
Seasoned flour, beaten eggs, and breadcrumbs in shallow white bowls on counter.
  1. Coat the fish sticks: Cut the fish fillets into 1-inch strips. Roll each piece of fish in the seasoned flour mixture, then roll them in the egg mixture. Let any excess egg drip back into the bowl.
Dredging raw fish into seasoned flour and beat eggs in bowls.
  1. Coat fish in panko.
Woman rolling a piece of fish in a panko mixture.
  1. Cook: Place the fish sticks on a prepared baking sheet. Give them a drizzle with the olive oil. Bake at 450 degrees F for about 15 minutes.
Pouring oil over unbaked fish sticks and serving cooked fish sticks on plate with tartar.

Variations

  • Add some Parmesan cheese to the Panko.
  • Add some Old Bay seasoning to the flour mixture, about 1 tablespoon.
  • Use gluten-free flour and pank for gluten-free fish sticks.

Make Ahead, Storage, and Reheating

You can bread the fish sticks up to a day ahead and keep them covered in the fridge. Drizzle with the olive oil just before baking.

You can also freeze uncooked breaded fish sticks on the baking sheet or a plate and then transfer them to a freezer-proof zipper-top bag, press out any excess air, and keep them in the freezer for up to 4 months. If you want to bake them from frozen, add about 5 minutes to the cooking time.

Leftover fish sticks can be stored in the fridge in an airtight container for up to 3 days. Reheat in a 300-degree oven for about 8 minutes until heated through and re-crisped.

What to Serve With Oven-Baked Fish Sticks

Fish Sticks, salad, and tartar sauce on a plate.

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5 from 1 vote

Oven Baked Fish Sticks

These are the homemade fish sticks you’re always hoping for — fresh, tender, flaky, crunchy.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 People
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Ingredients 

Instructions 

  • Preheat the oven to 450 F. Oil a rimmed baking sheet or spray it with non-stick spray (you can line it with parchment paper first if you like).
  • In a shallow bowl, combine the flour, salt, and pepper. In another shallow bowl, beat the eggs. In a third shallow bowl, place the Panko.
  • Cut the fish fillets into 1-inch strips. Roll each piece of fish in the flour mixture, then roll them in the eggs. Let any excess egg drip back into the bowl, then roll the fish in the panko. Place the fish sticks on the baking sheet. Give them a light drizzle with the olive oil.
  • Bake for about 15 minutes until they are golden brown and crisp, and the fish is cooked through. Serve hot with whatever condiments you like.

Notes

You can bread the fish sticks up to a day ahead and keep them covered in the fridge. Drizzle with the olive oil just before baking.
You can also freeze uncooked breaded fish sticks on the baking sheet or a plate and then transfer them to a freezer-proof zipper-top bag, press out any excess air, and keep them in the freezer for up to 4 months. If you want to bake them from frozen, add about 5 minutes to the cooking time.
Leftover oven-baked fish sticks can be stored in the fridge in an airtight container for up to 3 days. Reheat in a 300-degree oven for about 8 minutes until heated through and re-crisped.

Nutrition

Calories: 375kcal, Carbohydrates: 40g, Protein: 40g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 155mg, Sodium: 925mg, Potassium: 820mg, Fiber: 2g, Sugar: 2g, Vitamin A: 188IU, Vitamin C: 2mg, Calcium: 99mg, Iron: 4mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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