Crispy Baked Fish Sticks With Tartar Sauce

Crispy Baked Fish Sticks With Tartar Sauce

Author: Chef Elsa Prep Time: 20 min
Cook Time: 18 min Total Time: 38 min
Yield: 4 servings Category: Appetizers Cuisine: American Diet: Gluten-Free (with modifications)

Description

Description These oven-baked fish sticks are golden, crunchy, and satisfyingly flaky without the need for deep frying, paired with a tangy homemade tartar sauce.

Ingredients

  • 1.5 lbs (680g) white fish fillets (cod, haddock, pollock, or tilapia), skinless and boneless
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika (optional)
  • 2 large eggs
  • 2 tablespoons milk or water
  • 2 cups Panko breadcrumbs
  • 2 – 3 tablespoons olive oil or cooking spray
  • Lemon wedges, for serving
  • 1 cup good quality mayonnaise
  • ½ cup finely chopped dill pickles or sweet pickle relish
  • 2 tablespoons capers, drained and finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped fresh dill or fresh parsley (or a mix)
  • 1 teaspoon Dijon mustard (optional)
  • ¼ teaspoon salt, or to taste
  • ⅛ teaspoon black pepper, or to taste
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Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or grease with olive oil or cooking spray.
  2. Pat fish fillets dry, cut into uniform sticks, and set aside.
  3. In a shallow dish, whisk together flour, salt, black pepper, garlic powder, onion powder, and smoked paprika.
  4. In another shallow dish, whisk the eggs and milk or water.
  5. In the final shallow dish, place the Panko breadcrumbs.
  6. Dredge each fish stick in flour, dip in the egg wash, then coat with Panko breadcrumbs, pressing gently.
  7. Place the breaded sticks on the baking sheet, lightly drizzle or spray with olive oil.
  8. Bake for 12–18 minutes, flipping halfway through, until golden brown and cooked through.
  9. Prepare the tartar sauce by mixing mayonnaise, chopped pickles, capers, lemon juice, dill or parsley, Dijon mustard, salt, and pepper in a bowl. Refrigerate for 15–20 minutes.
  10. Serve fish sticks hot with tartar sauce and lemon wedges.

Notes

  1. Notes
  2. For extra crispiness, ensure the fish is dry before breading and avoid overcrowding the baking sheet.