Crispy Baked Fish Sticks with Tartar Sauce Recipe
Crispy Baked Fish Sticks with Tartar Sauce is a delightful and healthier twist on classic fried fish sticks. Made with cod fillets coated in a seasoned panko breadcrumb crust and baked to golden perfection, these fish sticks offer a crunchy texture without the extra oil. Paired with a tangy, homemade tartar sauce featuring dill pickles, capers, and lemon, this recipe is perfect for a family-friendly meal or casual brunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Fish Sticks
- 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
Tartar Sauce
- 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
- Preparing the Fish: Pat the fish sticks dry with paper towels to remove excess moisture, which helps achieve a crispier texture. Season both sides of the fish sticks with salt, freshly ground black pepper, smoked paprika, garlic powder, and lemon zest. Allow them to rest for 5 minutes to absorb the flavors.
- Setting Up the Breading Station: Arrange three shallow bowls: one with all-purpose flour, the second with lightly beaten eggs, and the third with panko breadcrumbs mixed with a bit more smoked paprika. This setup ensures each fish stick is evenly coated in multiple layers for optimal crunch.
- Coating the Fish Sticks: Dredge each fish stick first in the flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with the seasoned panko breadcrumbs. Place the coated sticks on a baking sheet lined with parchment paper or a lightly greased wire rack for baking.
- Baking the Fish Sticks: Preheat the oven to 425°F (220°C). Bake the fish sticks for 12-15 minutes, turning halfway through, until they are golden brown and cooked through. The fish should flake easily with a fork.
- Preparing the Tartar Sauce: While the fish bakes, whisk together the mayonnaise, finely chopped dill pickles, rinsed and chopped capers, fresh lemon juice, and chopped dill. Season with salt and pepper to taste. Refrigerate the sauce until ready to serve to allow flavors to meld and sauce to thicken slightly.
- Plating and Serving: Transfer the baked fish sticks to a serving platter and sprinkle a final pinch of lemon zest over them for freshness. Serve immediately alongside a generous dollop of tartar sauce, with optional lemon wedges and fresh dill sprigs for garnish to elevate presentation.
Notes
- For the crispiest fish sticks, use panko breadcrumbs and make sure the fish is dry before breading.
- Feel free to swap cod with haddock or another white fish of your choice.
- The tartar sauce can be made a day ahead and stored in the refrigerator.
- To make this recipe gluten-free, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.
- Serve with lemon wedges and a simple green salad or fries for a complete meal.
Keywords: baked fish sticks, crispy fish sticks, tartar sauce, homemade fish sticks, healthy fish sticks, cod fish recipe, easy fish sticks
