Quick easy baked homemade fish sticks are crispy on the outside, tender and flaky on the inside, and packed with flavor. Kid-friendly + freezer-friendly.
- 2 white fish fillets (1.5 lb.), preferably firm fish such as Atlantic cod, Pacific rockfish, salmon
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons Italian seasoning, divided
- 1 teaspoon paprika
- 1/2 cup breadcrumbs, Panko or regular bread crumbs
- 1/4 cup Parmesan cheese, grated
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- cooking oil spray
Tartar dipping sauce:
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon dill pickles, finely chopped
- 1/4 teaspoon ground black pepper (or to taste)
- Preheat the oven to 400F.
- Use a paper towel and pat dry each fillet completely dry. Evenly season both sides with salt, pepper, 1 teaspoon Italian seasoning and paprika. Cut the fish fillet into approximately 3/4-inch wide and 1-inch long pieces.
- In a mixing bowl, whisk together breadcrumbs, the remaining 1 teaspoon Italian seasoning and Parmesan cheese until combined. Prepare two shallow plates with flour and beaten eggs.
- Dip each fish stick into flour to coat it completely and evenly. Then, dip it into the egg, and then breadcrumb mixture, coating completely and evenly. The flour sticks to the fish, the egg sticks to the flour, and the breadcrumbs stick to the egg. Gently press the breadcrumbs into the fish sticks to adhere them on as much as possible and shake off any excess.
- Transfer the breaded fish sticks onto a parchment-lined half sheet baking pan and coat each of the fish sticks evenly with cooking oil spray. This will create a golden brown crust during baking. Bake for 15 minutes until fully cooked through and golden brown.
- Serve immediately on its own or with tarter sauce for dipping. To make tartar sauce, combine mayo, lemon juice, pickles, and pepper in a small mixing bowl and stir well to combine.
airtight container. If they're still hot when you store them, condensation will build inside the container and make your fish sticks soggy. Eat them in three days or less.If you want to store homemade fish sticks in the refrigerator, let them cool completely to room temperature before placing them in an
How to freeze homemade fish sticks: You can freeze these homemade fish sticks before or after baking for up to three months. Either way line them on a large baking sheet and freeze until hard, about 1 hour (if cooked, allow the fish sticks to first cool down completely to room temperature). Then, transfer into a freezer bag and use are desired.
Cooking from frozen: To cook frozen fish sticks, you can cook them directly from frozen. Follow the recipe instructions but increase the cook time by 6-8 minutes. The fish sticks will be ready once the crust turns golden-brown.
How to reheat cooked fish sticks from frozen: You can reheat the cooked frozen fish sticks in a 400F preheated oven for 10-12 minutes until heated through.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Bake
- Cuisine: American
Keywords: homemade fish sticks, how to make fish sticks, breaded fish sticks, baked fish sticks