Introduction

Crispy baked fish sticks are a healthier take on a classic favorite, offering a delightful crunch without the mess of frying. Paired with a tangy homemade tartar sauce, they make a perfect meal for family dinners or casual gatherings.

The image shows five crispy fried mozzarella sticks arranged in a row on a wooden board. Each stick has a golden brown, crunchy crust with some melted white cheese oozing out in the middle. The sticks are sprinkled with small green herbs on top for garnish. Behind the mozzarella sticks, there is a small white bowl filled with creamy white dipping sauce with green flecks mixed in, likely herbs. Three lemon wedges are placed around the bowl and mozzarella sticks. The whole setup is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound cod fillets (or haddock), cut into 1‑inch sticks
½ cup all‑purpose flour
2 large eggs, lightly beaten
1 cup panko breadcrumbs
1 teaspoon smoked paprika
½ teaspoon garlic powder
Zest of 1 lemon
Salt and freshly ground black pepper, to taste
½ cup mayonnaise
2 tablespoons dill pickles, finely chopped
1 tablespoon capers, rinsed and chopped
1 tablespoon fresh lemon juice
1 teaspoon fresh dill, chopped
Salt and pepper, to taste

Instructions

Step 1: Pat the fish sticks dry with paper towels to remove excess moisture, which helps achieve crispiness. Season both sides with salt, pepper, smoked paprika, garlic powder, and lemon zest. Let them rest for 5 minutes.
Step 2: Prepare three shallow bowls for breading: one with flour, one with the beaten eggs, and the third with panko breadcrumbs mixed with a bit more smoked paprika. This setup ensures even coating.
Step 3: Coat each fish stick first in flour, shaking off excess, then dip in the beaten eggs, and finally press into the panko mixture until well covered.
Step 4: Place the breaded fish sticks on a baking sheet lined with parchment paper. Bake in a preheated oven at 425°F (220°C) for 12–15 minutes, turning halfway through, until golden and crisp.
Step 5: While the fish bakes, combine mayonnaise, chopped dill pickles, capers, lemon juice, and fresh dill in a bowl. Season with salt and pepper and refrigerate until ready to serve.
Step 6: Remove the fish sticks from the oven, sprinkle with a little extra lemon zest, and serve immediately with the chilled tartar sauce. Garnish with lemon wedges and fresh dill if desired.

Tips & Variations

For extra crunch, toast the panko breadcrumbs lightly in a dry pan before coating the fish sticks.
Try swapping cod for skinless salmon or tilapia for a different flavor profile.
Add a pinch of cayenne pepper to the breading mix if you like a little heat.
Serve with sweet potato fries or a simple green salad for a balanced meal.

Storage

Store any leftover fish sticks in an airtight container in the refrigerator for up to 2 days. To reheat, bake them in a 375°F (190°C) oven for 8–10 minutes to restore crispness. Keep the tartar sauce chilled separately and use within 3 days.

How to Serve

The image shows six crispy golden-brown fried fish sticks arranged in two neat rows on a rough wooden board. Each stick is coated with a crunchy breadcrumb layer and sprinkled with finely chopped green herbs. Behind the fish sticks, there are four lemon wedges with bright yellow color, lined up in a row. To the left of the fish sticks, a small white bowl holds a creamy white dipping sauce with visible capers and herbs on top. The photo is taken on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish sticks for this recipe?

While this recipe is designed for fresh fish sticks, you can use frozen ones if you adjust cooking time and skip the breading steps. For best results, bake frozen fish sticks according to the package instructions.

Is it necessary to bake instead of fry the fish sticks?

Baking is a healthier alternative that still achieves a crispy texture with less oil and mess. However, you can fry the breaded fish sticks in hot oil for 2–3 minutes per side if you prefer a traditional method.