Description

Enjoy a healthier twist on a beloved classic with these Crispy Baked Fish Sticks paired with a bright, homemade tartar sauce. Featuring flaky cod fillets coated in a seasoned flour, egg wash, and panko breadcrumb mixture enhanced with lemon zest and smoked paprika, these fish sticks bake to a perfect golden crunch without deep frying. The fresh tartar sauce, with dill, capers, and tangy lemon juice, complements the fish beautifully, making this recipe perfect for a family-friendly brunch or a satisfying lunch. Easy to prepare and quick to bake, this recipe is customizable and freezer-friendly for convenience.

Ingredients

Scale

Main 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

Coating & Flavor Boosters

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 cut fish sticks dry thoroughly with paper towels to remove excess moisture, which prevents sogginess. Season both sides evenly with salt, pepper, smoked paprika, garlic powder, and lemon zest. Let them rest for 5 minutes to absorb the seasoning.
Setting Up the Breading Station: Arrange three shallow bowls: one with all-purpose flour, another with beaten eggs, and the third with panko breadcrumbs mixed with a bit of extra smoked paprika. This sequence ensures even coating and texture.
Coating the Sticks: First, dredge each fish stick in flour, tapping off the excess to create a dry surface. Next, dip fully into the beaten eggs to enable the panko to adhere. Finally, press each stick into the panko mixture to coat thoroughly but evenly. Place the coated sticks on a wire rack set over a baking sheet to allow air circulation and prevent sogginess.
Baking: Preheat the oven to 425°F (220°C). Lightly spray the coated fish sticks with cooking spray for a golden finish. Bake the sticks for 12-15 minutes, flipping them halfway through to ensure both sides crisp evenly. The fish should be opaque and firm, with a golden-brown crust.
Making the Tartar Sauce: While the fish bakes, combine mayonnaise, finely chopped dill pickles, chopped capers, fresh lemon juice, and chopped dill in a bowl. Season with salt and pepper to taste. Chill the sauce until serving, allowing flavors to blend and thicken slightly.
Plating and Serving: Transfer the baked fish sticks to a serving platter, sprinkle with a touch of fresh lemon zest for brightness, and serve immediately with a generous portion of tartar sauce. Garnish with lemon wedges and fresh dill sprigs for an elegant touch.

Notes

Pat the fish completely dry before coating to ensure crispiness.
Use a wire rack on the baking sheet to allow air flow and avoid soggy bottoms.
Lightly spray the sticks with cooking oil spray before baking for extra crunch and color without added fat.
Flip the sticks halfway through baking for even browning on both sides.
Aim for an internal fish temperature of 145°F (63°C) to ensure doneness and food safety.
For gluten-free options, substitute all-purpose flour with rice flour and use gluten-free panko.
Leftovers can be refrigerated up to 3 days or frozen up to 2 months; reheat in oven or air fryer to re-crisp.
Adding a pinch of Old Bay seasoning to the panko enhances seafood flavor if desired.
Serve immediately for optimal crunch as the coating tends to soften over time.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinners
Method: Baking
Cuisine: International

Keywords: baked fish sticks, crispy fish sticks, tartar sauce, healthy fish sticks, kid-friendly seafood, brunch fish recipe, panko coated fish, easy seafood dinner