Fish Sticks (Crispy Oven, Air Fryer or Fried)

Mega crunchy fish sticks exploding with flavor made in the oven or air fryer!

This homemade baked fish sticks recipe is shatteringly crispy on the outside, flaky tender on the inside and packed with flavor through and through, AKA 1000X better than store-bought!  This fun, tasty, kid-friendly recipe is made with strips of cod, blanketed in crispy seasoned panko then baked or air fried to golden crispy perfection – which means you can feel good about eating them!  This fish sticks recipe makes a fun snack or an easy weeknight dinner dunked in tartar sauce, or you favorite dipping sauce alongside some mac and cheese and a salad. You can also prep the fishsticks ahead of time or freeze for later so you’re ready for whenever those crunchy cravings strike!

There’s nothing like juicy fish sticks enveloped in a crunchy coating.  Some must try crunchy recipes include: popcorn chicken, buffalo popcorn chicken, oven fried chicken, Nashville hot chicken, Parmesan chicken tenders and cheddar ranch chicken tenders. 

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how to make fish sticks video

 

CAN I USE REGULAR BREADCRUMBS INSTEAD OF PANKO?

No, I don’t recommend using regular breadcrumbs. Panko is KEY to crispy breaded fish sticks. Panko breadcrumbs are larger and dryer than normal breadcrumbs so they absorb less moisture and become much crispier. Please do not substitute panko breadcrumbs with regular breadcrumbs or you will be missing out on the gorgeous, satisfying CRUNCH.

How to make gluten free fish sticks

This fish sticks recipe is easy to make gluten free!  Use your favorite gluten free flour such as Bob Red’s Mill Baking Flour or cassava flour.  Tapioca, or arrowroot powder can also be used in a pinch.  Use gluten free panko which should be relatively easy to find.  My favorite is Aleia’s Gluten-Free Panko made of rice and potato flour – its spectacularly crunchy! You can also use crushed plantain chips processed until they’re the texture of coarse sand.

How to make the best fish sticks in the oven

This recipe is quick and easy to throw together, and even quicker the second time around!

• Step 1: Prep your oven and fish. Start by preheating your oven to 450 degrees F to get it nice and hot. A hot oven translates to an extra crispy exterior and juicy interior. Next, top a baking sheet with an oven safe wire metal rack and don’t forget to spray it with cooking spray! Pat the cod filets dry on both sides with paper towels, then slice crosswise into ¾-inch sticks.  You’ll end up with sticks that are 2-3 inches long depending on the width of your fish fillets.

• Step 2:  Make the spice mix.  Whisk the paprika, onion powder, garlic powder, parsley, oregano, thyme, salt, pepper and cayenne pepper together. You’ll add some to the panko bowl and some to the flour bowl – remember, every part of a recipe should be independently seasoned!

• Step 3: Bake your breadcrumbs. Toss the panko with some olive oil or spray with cooking spray and spread into an even layer. Bake at 450 degrees F for about 5 minutes, or until golden, stirring half way through baking.

• Step 4: Make breading stations:
  • Panko: Transfer toasted panko to a wide shallow bowl and whisk in cornmeal and 1 tablespoon spice mix; set aside.
  • Eggs: Add the eggs to a shallow dish. Whisk in 1 tablespoon Dijon and 1 tablespoon lemon juice. 
  • Flour: Add the flour to a separate shallow dish and whisk in the remaining Spice Mix.

• Step 5: Bread the fish.  Working with a few fish sticks at a time, dredge them in the flour mixture, followed by the egg mixture, then the breadcrumb mixture.  Transfer fish sticks to the prepared wire rack.

• Step 6: Bake and serve.  Bake for about 15-20 (depending on thickness) or until the fish is cooked through. Serve with tartar sauce or your other favorite dipping sauce.

HOW TO cook fish sticks in the AIR FRYER

This fish sticks recipe is also delicious cooked in the air fryer, the only downside is you’ll have to work in multiple batches, so it’s a little more tedious. I prefer the oven method to initially bake the fishsticks and reserve the air fryer for warming leftovers.  To make fish sticks in the air fryer, follow the recipe through breading, then cook as follows:

• Spray the air fryer basket with nonstick spray and preheat to 400 degrees F.
• Working in batches, place the fish sticks in a single layer in the basket without touching, don’t overcrowd.
• Air fry for 8 minutes, flip over, then continue to cook an additional 2-4 minutes or until crispy and cooked through.  Please note air fryer models can vary so watch the first batch closely and adjust the time accordingly.
• Repeat with remaining fish sticks.

HOW TO PAN FRY fish sticks

You can also pan fry the fish sticks but you’ll need to work in several batches. 

• Heat 3 tablespoons vegetable oil in a Dutch oven over medium-high heat.
• Add fish sticks in an even layer and cook each side for 3-4 minutes or until golden, crispy and the fish is cooked through.

HOW TO deep fry fish sticks

• Add enough vegetable or canola oil to a deep fryer or Dutch oven until it reaches about 2 inches deep, about 2 cups.
• Heat to 375 degrees F.  
• When oil is hot, add fish sticks in batches so they aren’t touching. 
• Fry for a total of 6-8 minutes, flipping halfway through.  Drain on paper towels.  

PRO TIPS FOR MAKING fish sticks recipe

Breading fish sticks can turn into a big mess with gummy hands and goopy fish – which means soggy fish sticks – but it doesn’t have to!  Here are some tips for easy breading and to help promote the crispiest baked fish sticks:      

• Slice your fish as uniformly as possible. The lengths will vary due to the narrowing and widening of the fish, but slicing the sticks the same width will help them cook evenly.
• Dry your fish as much as dry as possible.  The drier the fish, the better the coating will stick and the crispier the fish sticks will be.  It’s best to let the sliced fish drain on paper towels for 20 minutes or so, this will also help bring it to room temperature which promotes even cooking. Take extra caution when using frozen fish because there will be a lot of excess moisture – gently squeeze with paper towels several times and let drain.
• Dab off excess egg. You don’t want extra egg clinging to the fish as it dives into the breading because it will cause gooey pockets instead of a thin binding layer. A thin layer is enough to glue the breading to the fish without making it soggy.  So, take care to dab the fish with a wad of paper towels to remove excess eggs before adding to the breading.
• Use panko AND cornmeal for the crispiest fish sticks.  Don’t use traditional breadcrumbs as they will not give you the satisfying crunch you’re looking for. 
• Toss the panko in olive oil for the best flavor. Both tossing the panko in olive oil and spraying the panko with cooking spray will deliver crunchy panko. As far as the flavor, however, I definitely prefer olive oil.  It gives the panko a richer, more satisfying mouthfeel that tastes more like the fishsticks have been fried – just with healthier fat – and a lot less of it!  
• Toast the panko breadcrumbs for CRUNCH!  The shatteringly crispy exterior comes from first toasting the panko in the oven for just a few minutes until golden before tossing it with seasonings. If you don’t toast the panko first separately, it will never get as crunchy because it’s clinging to the moist batter of the fish and doesn’t have that extra layer of insulation.  Best of all, toasting the panko is all hands off!
• Toast the panko until deeply golden but don’t burn! The panko won’t get much darker than its initial toast, so feel free to toast it longer than the 5 minutes, just make sure to watch it closely and stir often because it can go from golden to burnt in seconds!
• Space fish apart when adding to the panko.  When you transfer the fish to the panko, don’t just plop it down in one massive lump or the panko will get all gooey and grimy as you try and break up the fish while coating. Instead, transfer the fish sticks to the panko so they’re not touching each other.  The breathing room allows each side of the fish to be evenly coated in panko and for the panko to stay clean and crispy.
• Keep one hand clean to avoid a gummy mess. Use one hand to transfer the fish from the eggs to the breading and the other hand to bread the fish in the panko.  
• Make that panko stick. Firmly push the breading into the fish to to ensure it’s secure on all sides.
• Bake the fishsticks on a wire rack   Elevating the fish sticks on a baking rack allows the hot air to circulate around all sides of the fish, crisping up the bottom as well as the top. If you don’t have wire rack, then lightly grease foil and place in the oven to get nice and hot while you prep the fish sticks.  Take care when adding your fish because your pan will be HOT!
• Leave a decent space between your fish sticks on the baking rack while cooking.  Overcrowding the pan will cause steam and make your breading soggy.  When nicely spaced, the hot oven air can circulate evenly around the fish so it can get nice and crispy.
• The juiciest, most tender fish sticks will not be overcooked.  Check your fish sticks for doneness at the early end of the baking window by breaking it in half and only bake on if needed.
• Resist the urge to stack the baked fish sticks or they won’t be as crispy.  I know I didn’t follow my own advice in the photos, but if you stack the fishsticks, they will steam and you will lose that crispy coveted exterior.  It is best to serve the fish sticks lined in a single layer with a little breathing room in between each piece.

RECIPE VARIATIONS

This fish sticks recipe is a fabulous springboard for all sorts of variations. Here are just a few:

• Seasonings: Mix up the flavor profile by swapping the seasonings for any of your favorite blends such as Old Bay, Cajun, jerk, bacon chipotle, dill pickle, ranch, Montreal chicken, smokehouse maple, etc.
• Swap the panko:  Try crushed corn flakes, potato chips, or any numbered of flavored potato chips like barbecue, salt and vinegar, sour cream and onion, jalapeno, crushed pepper, cheddar, etc.  When using potato chips, make sure to decrease the salt in the recipe otherwise your fish sticks will be way too salty!
• Add cheese:  Add ⅓ cup finely, freshly grated Parmesan to the panko for a nutty, salty flair. Again, reduce the salt if using.  Parmesan would also be tasty combined with Italian spiced panko.
• Use ranch or mayo: Instead of eggs, coat the fish sticks in ranch or mayonnaise before coating in the panko.
• Add citrus: Add 2 tablespoons lemon juice and 1 teaspoon lemon zest to the eggs for a pop of citrus.
• Make them spicy: Add up to 1 teaspoon cayenne pepper to really taste the heat!
• Serve with sauces:  The easiest way to make these fish sticks taste brand new every time is to switch up the dipping sauce. See all sorts of dipping sauce ideas below.
• Egg-free: Use melted butter, olive oil or avocado oil in place of the eggs.

What sauce goes well with fish sticks?

These fish sticks are exceptional on their own but practically hypnotic when dunked in dip, especially tartar sauce.  Tartar sauce is luxuriously creamy, tangy, and herbaceous laced with salty briny notes.  It expertly cuts through the richness of the crusted fish sticks while enhancing their natural fish flavor.  Its smooth creaminess also compliments the crunchy, crispy texture. 

The best part is, tartar sauce only takes 5 minutes to whip up with pantry friendly ingredients of mayonnaise, pickles, capers, lemon juice, and herbs.  Check out my quick and easy recipe here.

In addition to tartar sauce, fish sticks are tasty dipped in:

• Ranch
• Ketchup
• Sriracha aioli
• Horseradish sauce
• Tzatziki
• Barbecue sauce
• Honey mustard dip
• Honey buffalo dip

Here is how to make a couple of our favs:

RANCH DIP

Ranch Dip is creamy, tangy with an herbaceous bite. To make, whisk together:

• 1/2 cup mayonnaise
• ½ cup sour cream (or Greek yogurt)
• 2-4 tablespoons milk
• 2 teaspoons lemon juice
• 1 tsp EACH dried parsley, dried dill, dried chives, garlic powder
• ½ tsp EACH salt, pepper

Sriracha aioli

This spicy dip is showed in the photos and is so easy and so delicious! Whisk together 1 cup mayonnaise (or half sour cream/Greek yogurt) with 1-2 tablespoons sriracha (more or less to taste) and a squeeze of lemon juice.

CAN I PREP THIS RECIPE IN ADVANCE?

Yes! You can prepare the individual components of this fish sticks recipe ahead of time or assemble them ahead of time (pre-assembled won’t be quite as crispy). 

• Fish: Slice, pat dry, line on paper towels, cover and refrigerate. Let rest at room temperature for 20 minutes before breading.
• Panko coating: Toast the panko breadcrumbs, mix together with the spices and cornmeal. Store in an airtight container until ready to use. 
• Bread fish sticks:  Batter and bread the fish sticks and spread on greased baking rack.  Cover with foil and refrigerate.  Uncover and let stand for 30 minutes at room temperature before baking. Note this method will produce ever so slightly less crispy baked fish sticks.
• Entire recipe: Make the recipe through baking, cool, then reheat in the oven or air fryer or freeze for up to 3 months. See instructions below. 

HOW TO STORE

This fish stick recipe should be stored in an airtight container in the refrigerator. When properly stored, it is good for 3 to 5 days. For best results, don’t stack your fish sticks directly on top of each other as this will make them soggy.  Instead, place a piece of parchment paper in between the layers. 

HOW TO REHEAT homemade fish sticks

The fish sticks soften a bit upon refrigeration so I suggest reheating them in the oven or air fryer to revive the crispy texture. The microwave will warm them but won’t improve the texture. To reheat:

• Microwave:  Transfer fish sticks to a microwave safe plate in an even layer. Microwave for 45 seconds, then in additional increments of 15 seconds as needed.
• Air fryer: Place fish sticks in a single layer in the basket without touching, air fry using the “snack” setting for 4-6 minutes, until warmed through.
• Oven: Spread fish sticks on a lightly greased baking rack set in a baking sheet. Bake at 400 degrees for 5-8 minutes, or until heated through.

HOW TO FREEZE fish sticks

These homemade baked fish sticks freeze like a champ!  You can freeze them before or after baking. If they have been baked, allow to cool completely before freezing. To freeze:

1. Space fish sticks apart on a baking sheet then transfer baking sheet to the freezer. Freeze for 1-2 hours or until the fish is solid. This prevents them from clumping together.
2. Add fish sticks to a freezer size bag, squeeze out excess air, and label.
3. Freeze for up to 3 months. 
4. Cooking from frozen:  Bake at 450 degrees for 21-28 minutes or until cooked through.
5. How to reheat cooked fish sticks from frozen: Bake at 425 degrees F for 10-12 minutes or until warmed through.

WHAT is a good side for fish sticks?

This baked fish sticks recipe can be served as a snack or add some sides for a dinner everyone will love it!  Here are a few tasty side options:  

• Potatoes: Potatoes and fish sticks are a comforting match made in heaven! Go with French fries for fish and chips or always delectable are potato chips, mashed potatoes, twice baked potatoes, smashed potatoes, slow cooker mashed potatoes.  
• Rice:  Go as simple as white rice, brown rice, quinoa, or low carb cauliflower rice or broccoli rice with a little butter, salt and pepper or fancier (but SO EASY, promise!) with Parmesan risotto, spinach risotto, mushroom risotto or rice pilaf.
• Comforting favorites: These sides include your favorite sides that pair fantastically with crispy fish sticks like mac and cheese, baked beans, corn casserole, potato salad and creamy bacon, pea, pasta salad.
• Veggies: Of course, every meal needs nutritious veggies!  You can go as simple as pre-packaged veggies or serve with roasted cauliflower, roasted Parmesan asparagus, roasted carrots, glazed carrots,  sautéed Brussels sprouts, roasted root vegetables or roasted squash.
• Salad:  Fresh salad is a delicious, vibrant healthy side to this fish sticks recipe. We love Strawberry Broccoli Salad, Wedge Salad, Apple Salad or Green Bean Salad.
• Bread: This recipe pairs beautifully with my favorite moist sweet cornbread or garlic bread.  

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