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. Like many of us, I grew up with the frozen ones, and these are like an entirely different food group.
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 fish your family likes. Try and choose a sustainable fish (click here to find out which fish are the most sustainable).
Make Ahead Fish Sticks:
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 them on the baking sheet or on 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.
How to Make Homemade Oven Baked Fish Sticks
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. Then, in a third shallow bowl, place the Panko.
Roll each piece of fish in the flour mixture.
Then roll them in the eggs. Let any excess egg drip back into the bowl.
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.
Homemade Fish Sticks: These are the homemade fish sticks you’re always hoping for — fresh, tender, flaky, crunchy.
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What to Serve With Fish Sticks
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Homemade Fish Sticks
Ingredients
- ¾ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 2 large eggs
- 2 cups panko
- 1 ½ pounds thick cod or haddock filet (or other preferred fish)
- Extra virgin olive oil (for drizzling)
- Tartar Sauce (or remoulade sauce, ketchup, marinara sauce or mustard, for serving)
Directions
- 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.
- 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.
Nutrition Information
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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