Description
These crispy baked fish sticks are a healthier alternative to fried, providing comfort food without the guilt, and they’re paired with a classic tartar sauce for dipping.
Ingredients
Scale
- 1.5 lbs (680g) white fish fillets (cod, haddock, pollock, or tilapia), skinless and boneless
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 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
- 1/2 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)
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil or cooking spray.
- Ensure fish fillets are completely thawed. Pat them very dry with paper towels. Cut the fish into uniform sticks about 1-inch wide, 3-4 inches long, and 1/2 inch thick. Place on a plate and set aside.
- In the first shallow dish, combine the all-purpose flour, salt, black pepper, garlic powder, onion powder, and smoked paprika (if using). Whisk until thoroughly combined.
- In the second shallow dish, crack the two large eggs and add the milk or water. Whisk vigorously until completely combined and slightly frothy.
- In the third shallow dish, pour the Panko breadcrumbs.
- Take one fish stick at a time. Dredge it in the flour mixture, dip it into the egg wash, and then transfer to the Panko breadcrumbs. Place on your prepared baking sheet, leaving space between each stick. Repeat with all remaining fish sticks.
- For extra crispiness, drizzle or spray a tiny bit of olive oil over the top of the breaded fish sticks. Bake for 12-18 minutes, flipping halfway through, until cooked through and golden brown.
- Meanwhile, prepare the tartar sauce by finely chopping dill pickles and drained capers, and mincing fresh dill or parsley. Combine with mayonnaise, lemon juice, Dijon mustard, salt, and pepper in a bowl. Stir until well combined and refrigerate for at least 15-20 minutes.
- Serve the baked fish sticks hot with lemon wedges and the chilled tartar sauce.
Notes
Make sure to fully thaw and pat dry the fish to ensure a crispy coating. Experiment with substitutions for the tartar sauce to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: fish sticks, baked fish, tartar sauce, easy recipes, comfort food