Crispy Homemade Fish Sticks: An Easy, Family-Friendly Recipe

Ingredients

  • 1 lb white fish fillets
  • Salt to taste
  • Pepper to taste
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 2 tbsp vegetable oil
  • Lemon wedges, for serving
  • Tartar sauce, for serving

Steps and instructions

  1. Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
  2. Rinse the fish fillets and pat dry. Cut into 1-inch wide strips. Season with salt and pepper.
  3. Place the flour in a shallow dish. In another dish, beat the eggs. In a third dish, mix the breadcrumbs, garlic powder, and paprika.
  4. Dredge each fish strip in the flour, shaking off excess, then dip in the egg, and roll in the breadcrumb mixture. Place on the prepared baking sheet.
  5. Drizzle the breaded fish sticks with the vegetable oil.
  6. Bake in the preheated oven for 15-20 minutes, or until golden and crispy.
  7. Serve the fish sticks with lemon wedges and tartar sauce.

Tools for making

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier option.
  • Experiment with different types of fish, such as cod, haddock, or tilapia.
  • Add your favorite seasonings to the breadcrumb mixture, such as dried herbs, Parmesan cheese, or chili powder.
  • Replace panko breadcrumbs with crushed cornflakes or crushed crackers for a different texture.
  • For a gluten-free option, use gluten-free flour and breadcrumbs.
  • Try a different dipping sauce, such as spicy mayo, honey mustard, or cocktail sauce.
  • Make it a meat-free option by using tempeh or tofu instead of fish.
  • Add a touch of lemon zest or grated Parmesan to the breadcrumb mixture for extra flavor.
  • Experiment with different cooking methods such as frying the fish sticks in a pan with some oil.
  • For a spicy kick, add cayenne pepper or hot sauce to the breadcrumb mixture.

Recipe overview

Enjoy the classic comfort food at home with this Homemade Fish Sticks recipe. Made with fresh white fish fillets and a crispy breadcrumb coating, these fish sticks are a healthy and delicious alternative to store-bought versions. This recipe is straightforward and requires ingredients you likely already have in your pantry. It involves cutting the fish into sticks, coating them in flour, egg, and breadcrumbs, and then baking until golden and crispy. Served with lemon wedges and tartar sauce, these fish sticks are sure to be a hit with both kids and adults. Get ready to elevate your weeknight dinners or lunches with this easy and tasty homemade dish.

Common questions

  1. Can I use frozen fish fillets instead of fresh? Yes, you can use frozen fish fillets for this recipe. Make sure to thaw them completely and pat them dry before proceeding with the recipe.
  2. What type of white fish is best for fish sticks? White fish varieties such as cod, haddock, or pollock work well for fish sticks.
  3. Can I use a different type of breadcrumb? Panko breadcrumbs are recommended for their light and crispy texture. However, you can use regular breadcrumbs if that's what you have on hand.
  4. Can I fry the fish sticks instead of baking them? Yes, you can fry the fish sticks in vegetable oil instead of baking them. Heat the oil in a skillet over medium heat and cook the fish sticks until golden and cooked through.
  5. Can I make these fish sticks ahead of time? While these fish sticks are best when served immediately after baking, you can prepare them in advance and refrigerate them until ready to bake.
  6. Can I freeze the leftover fish sticks? Yes, you can freeze the leftover fish sticks for up to 3 months. Let them cool completely, then place them in a freezer-safe container or bag. To reheat, bake them in a preheated oven until heated through.

Serving dishes and utensils

  • Baking sheet - Used to bake the fish sticks in the oven.
  • Parchment paper - Placed on the baking sheet to prevent the fish sticks from sticking and for easy cleanup.
  • Shallow dish - Used for coating the fish fillets with flour.
  • Another shallow dish - Used for beating the eggs to dip the fish in.
  • Third shallow dish - Used for mixing the breadcrumbs, garlic powder, and paprika to coat the fish.
  • Vegetable oil drizzler - Used to drizzle the vegetable oil over the breaded fish sticks.
  • Lemon wedges - Squeezed over the fish sticks for a refreshing citrus flavor.
  • Tartar sauce - Served alongside the fish sticks as a delicious dipping sauce.

Origin stories

Fish sticks, or fish fingers as they're known in Britain, are a staple of easy, family-friendly meals worldwide, but they were first introduced in the 1950s by the British company Birdseye. Clarence Birdseye, an American inventor and entrepreneur, actually developed the method of flash freezing food - a technique that allowed for the birth of the ready-made meal industry. Fish sticks were one of the first convenience foods, marketed as a way to make 'man-sized' meals for the modern family. Today, they're loved by children and adults alike, and making them homemade allows for a delightful, fresh twist on this nostalgic classic.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.