Homemade Fish Sticks
on Mar 20, 2022, Updated Mar 14, 2025
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These are the homemade fish sticks you’re always hoping for — fresh, tender, flaky, crunchy.
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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Table of Contents
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
- Prepare the coating: Combine the flour, salt, and pepper. In a different bowl, whisk the eggs. In a third bowl, place the Panko.
- 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.
- Coat fish in panko.
- 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.
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
More Fish Recipes
- Baked Cod
- Alaska Rockfish Tacos
- Fried Fish Sandwich
- Fish in Yogurt Marinade
- New England Baked Haddock
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Oven Baked Fish Sticks
Ingredients
- ¾ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black 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)
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.
