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.  Like many of us, I grew up with the frozen ones, and these are like an entirely different food group. Crusty on the outside, moist and flaky on the inside.

Dark plate of fish sticks.

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.

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

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.

Woman dipping fish in a flour mixture.

Then roll them in the eggs.  Let any excess egg drip back into the bowl.

Woman placing a piece of floured fish into an egg mixture.

Roll the fish in the panko.  

Woman rolling a piece of fish in a panko mixture.

Place the fish sticks on the baking sheet.  Give them a light drizzle with the olive oil.

Woman drizzling olive oil on a baking sheet of breaded fish.

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. Some good simple sides are grilled corn salad, peas, or a simple salad.

Spoon putting tartar sauce on fish sticks.

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

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5 from 1 vote

Homemade 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.
  • 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 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.

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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