This fish sticks recipe is an easy homemade version of the childhood meal we all know and love, ready in just 30 minutes. Tender white fish with a crispy panko crust makes a quick dinner the whole family will love!
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Why You’ll Love These Homemade Fish Sticks
Pretty much everyone I know enjoyed fish sticks as a child. Even my seafood-hating husband has fond memories of the fish fingers his mom used to make. They made several appearances in our home growing up too, often alongside some mac and cheese.
So I figured it would be fun to create my own version. Packaged foods can be tasty and convenient, but there’s no substitute for a home-cooked meal. And these are super easy to make and come out crazy delicious every time! Here’s why it’s worth making this recipe tonight:
- Crispy crust
- Family-friendly
- Budget-friendly
- Quick dinner
- Nostalgic
Ingredient Information and Substitutions
- White fish fillets- Has a mild flavor that lets the crispy crust shine. I used catfish because it’s budget-friendly, but any mild white fish (like cod or haddock) works beautifully.
- Flour- The first layer of the breading, giving the egg something to cling to.
- Panko bread crumbs- Form the crunchy outer coating.
- Eggs- Help the panko stick to the fish.
- Cooking spray- Keeps the sticks from sticking to the rack or pan.
- Seasoning salt- Seasons the panko coating. Kosher salt with a pinch of paprika and garlic powder works as a substitute.
- Kosher salt- Seasons the fish itself.
- Black pepper- Brings a little warmth to the fish.
How To Make Fish Sticks
Step 1- Preheat and prep the pan.
Preheat the oven to 400 degrees F and line a sheet pan with parchment. If you have a baking rack, set it on top and spray the rack (or pan) with cooking spray.
Step 2- Cut and season the fish.
Pat the fish dry with a paper towel and cut it into sticks. I halved the fish the long way and then cut it into thirds. Sprinkle with salt and pepper to taste.
Step 3- Set up the breading station.
Place 3 shallow bowls on the counter. Add flour to the first and the beaten eggs to the second. Stir the panko and seasoning salt together in the third.
Step 4- Bread the fish.
Dredge each piece in flour and tap off the excess. Dip it in the egg, making sure it’s fully covered, and gently tap off the excess. Then cover it in the panko mixture, tap off the excess, and place it on the baking rack or pan.
Step 5- Bake and serve.
Bake for about 20 minutes, or until cooked through. If you’re not using a baking rack, flip the fish sticks halfway through. Serve immediately with lemon wedges for squeezing and your dipping sauce of choice.
Frequently Asked Questions
Homemade fish sticks like these are baked instead of fried, and you control everything that goes into them, from the fish to the breading.
It comes down to personal preference. Cocktail sauce, ketchup, and tartar sauce are all great, and my husband likes plain mayonnaise.
Panko bread crumbs make a crispier crust, and baking the sticks on a rack helps the crust crisp up all the way around.
Tips For Making The Best Fish Sticks
- Cut the fish into pieces of a similar size, so every stick finishes cooking at the same time.
- You can fit a lot of fish sticks on one pan. Just leave a little space so they aren’t touching.
- Start with two eggs, and only beat a third if you run out while breading.
- Use one hand for the flour and panko and the other for the egg, so your fingers don’t end up caked in breading.
- Press the panko gently onto each piece, so the coating stays put during baking.
- If you’re using frozen fish, thaw it completely before breading. And be sure to remove it from the original packaging (if vacuum packed) to avoid foodborne illness.
- Check one of the thickest sticks to make sure the fish is cooked through before you pull the pan.
- Ingredients to prep ahead- Cut the fish into sticks and mix the panko with the seasoning salt, so all that’s left is the breading.
- Leftovers and storage- Store covered in the fridge for up to 3 days. For the crispiest results, reheat in the oven or air fryer. Microwave them if you’re short on time.
What To Serve With Home Made Fish Sticks
I love turning these into a full meal with a couple of simple sides and something sweet to finish. Here are some of my favorite pairings:
- Easy Green Peas Recipe
- Garlic And Butter Green Beans
- Baked French Fries
- Grandma's Best Banana Cake Recipe
Other Fish Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Fish Sticks Recipe
Equipment
- baking rack
Ingredients
- Cooking spray
- 1 pound white fish filets, I used cat fish but any mild white fish will work- try cod or haddock!
- ½ teaspoon Kosher salt, to taste
- ¼ teaspoon Ground black pepper, to taste
- ½ cup flour
- 2-3 large eggs, beaten (start with two and beat a third if needed)
- 1 ¼ cup panko bread crumbs
- 1 teaspoon seasoning salt
Instructions
- Preheat the oven to 400 degrees F and line a sheet pan. Top it with a baking rack if you have one and spray the baking rack (or pan) with cooking spray.
- Pat the fish dry with a paper towel and cut into equal size sticks. It will vary based on the size but I halved the fish the long way and then cut it into thirds. Sprinkle the fish with salt and pepper to taste.
- In 3 shallow bowls, place the following: flour in the first, beaten eggs in the second and in the third stir together the panko bread crumbs and seasoned salt.
- Dredge each fish piece in flour and tap off the excess.
- Then submerge each fish piece in the egg making sure it's fully covered before gently tapping of the excess.
- Finally, cover each fish piece in the panko mixture. Once fully covered carefully tap off the excess and place onto the baking rack or pan (you can generally get a lot of fish stick on one pan, just make sure they aren't touching).
- Bake for around 20 minutes or cooked through. If not using a baking rack, flip the fish sticks midway through the cooking time. Serve immediately with lemon wedges for squeezing and your dipping sauce of choice.
Video
Notes
- Cut the fish into pieces of a similar size, so every stick finishes cooking at the same time.
- You can fit a lot of fish sticks on one pan. Just leave a little space so they aren’t touching.
- Start with two eggs, and only beat a third if you run out while breading.
- Use one hand for the flour and panko and the other for the egg, so your fingers don’t end up caked in breading.
- Press the panko gently onto each piece, so the coating stays put during baking.
- If you’re using frozen fish, thaw it completely before breading. And be sure to remove it from the original packaging (if vacuum packed) to avoid foodborne illness.
- Check one of the thickest sticks to make sure the fish is cooked through before you pull the pan.
- Ingredients to prep ahead- Cut the fish into sticks and mix the panko with the seasoning salt, so all that’s left is the breading.
- Leftovers and storage- Store covered in the fridge for up to 3 days. For the crispiest results, reheat in the oven or air fryer. Microwave them if you’re short on time.
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