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 moisture. Season both sides with salt, pepper, smoked paprika, garlic powder, and lemon zest. Let them rest for 5 minutes for the flavors to absorb.

Step 2: Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with a bit of smoked paprika.

Step 3: Dredge each fish stick in flour, shaking off excess. Then dip into the egg wash, coating fully. Finally, press the sticks into the panko mixture to coat evenly.

Step 4: Place the coated sticks on a wire rack set over a baking sheet for air circulation and crispness.

Step 5: Preheat the oven to 425°F (220°C). Lightly spray the sticks with cooking spray, then bake for 12–15 minutes, flipping halfway through, until golden brown and firm.

Step 6: While the fish bakes, whisk together mayonnaise, chopped pickles, capers, lemon juice, fresh dill, salt, and pepper for the tartar sauce. Refrigerate until ready to serve.

Step 7: Transfer the fish sticks to a serving platter, sprinkle with extra lemon zest, and serve immediately with tartar sauce and optional lemon wedges and dill sprigs.

Tips & Variations

Pat the fish completely dry to help the coating stick and stay crispy.

Use a wire rack for baking to prevent soggy bottoms and allow even browning.

Try swapping cod for salmon or halibut for a richer flavor, or use tofu for a plant-based option.

For extra flavor, add grated Parmesan and dried herbs to the panko breadcrumbs.

Make the tartar sauce ahead to let the flavors meld and thicken.

To keep it gluten-free, use rice flour and gluten-free panko breadcrumbs.

Storage

Allow leftovers to cool before storing in an airtight container lined with a paper towel in the refrigerator for up to 3 days. For longer storage, freeze the sticks in a single layer on a tray, then transfer to a zip-top bag for up to 2 months. To reheat and maintain crispness, bake at 375°F (190°C) for 8–10 minutes or use an air fryer for 4–5 minutes. Avoid microwaving to prevent sogginess.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the tartar sauce up to 30 minutes ahead to enhance its flavor. Fish sticks can be breaded and refrigerated for a short time before baking, but for best crispness, bake just before serving.

Can I use frozen fish sticks instead of fresh fillets?

While frozen fish sticks are convenient, this recipe is designed for fresh fish cut into sticks for the best texture and flavor. Using fresh fillets with the double-coating method results in a superior crispy crust.