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Homemade Fish Sticks

This homemade baked fish sticks recipe is perfectly 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!
Course Main Course
Cuisine American
Prep Time 35 minutes
Cook Time 20 minutes
Servings 24 -28 fish sticks

Ingredients

BREADING

  • 1 3/4 cups plain panko bread crumbs
  • 1/4 cup olive oil
  • 1/4 cup fine cornmeal (may sub panko)
  • 2/3 cup flour
  • 2 large eggs
  • 1 tablespoon Dijon
  • 1 tablespoon lemon juice
  • 2 pounds cod fillets, or other mild, firm textured fish

SPICE MIX

  • 1 1/4 tsp EACH paprika, salt
  • 1 tsp EACH dried parsley, dried oregano, onion powder, garlic powder, pepper
  • 1/2 tsp EACH dried thyme, celery seed (celery is optional)
  • pinch-¼ teaspoon cayenne

For serving (Pick your fav!)

Instructions

TOAST PANKO

  • Preheat oven to 450 degrees F.
  • Whisk the Spice Mix seasonings together; set aside.
  • Add panko to a large baking sheet and toss with ¼ cup olive oil until evenly moistened. Spread panko into an even layer. (See notes for cooking spray option). Bake at 450 degrees F for about 5-7 minutes, or until golden, stirring half way through cooking. Keep an eye on the panko the last few minutes so it doesn’t burn.

BREADING STATIONS

  • Transfer the toasted panko to a wide shallow bowl and whisk in cornmeal and 1 tablespoon Spice Mix; set aside.
  • Add eggs to a separate shallow dish. Whisk in 1 tablespoon Dijon and 1 tablespoon lemon juice; set aside.
  • Add the flour to a separate shallow dish and whisk in the remaining Spice Mix.
  • Line a baking sheet with foil for easy cleanup then top with an oven safe wire metal rack. Spray the rack with nonstick cooking spray

BREAD FISH

  • (Use one hand for dredging the fish in the flour and panko and one hand for the egg.) Working with a few fish sticks at a time, dredge them in flour mixture, followed by the egg mixture, letting excess drip off, followed by the panko mixture. Press the panko into the fish sticks so it adheres. Transfer fish sticks to the prepared baking rack, spacing about 1-inch apart.

BAKE

  • Bake for 15-20 (depending on thickness) or until the fish is cooked through (check early and don't overbake).
  • Serve immediately with tartar sauce or other favorite dipping sauce.

Video

Notes

  • Panko breadcrumbs:  Panko is KEY to crispy breaded fish sticks. Panko is sold in every grocery store (including Walmart) usually next to the other breadcrumbs. It is the secret behind the CRUNCH in this recipe! Please do not use traditional breadcrumbs and expect the same crunchy result.
  • Gluten free: Use your favorite gluten free flour such as Bob Red’s Mill Baking Flour or cassava flour.  My favorite gluten free panko is Aleia’s Gluten-Free Panko made of rice and potato flour – its spectacularly crunchy!
  • 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. 
  • 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!  
  • If you don't have a wire rack:   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!
  • Sriracha aioli:  Whisk together 1 cup mayonnaise (or half sour cream/Greek yogurt) with 1-2 tablespoons sriracha (taste as you go) and a squeeze of lemon juice.

AIR FRYER FISH STICKS

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 (including toasting the panko), 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.

DEEP FRYER 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 and 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.  

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

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.  Freeze for up to 3 months. 
  3. Cooking from frozen:  Bake at 450 degrees for 21-28 minutes or until cooked through.
  4. How to reheat cooked fish sticks from frozen: Bake at 425 degrees F for 10-12 minutes or until warmed through.