Crispy Panko Fish Sticks

These fish sticks are best when eaten immediately if possible, or store them for no longer than a day or so in the fridge and reheat for 10 to 15 minutes in a 350°F oven.

You can certainly freeze these fish sticks after you make them but just know they won’t have the same crispy texture. Bake them in the oven for about 20 minutes at 350°F.

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: 4 servings

Ingredients

For the quick tartar sauce:

  • 1 cup mayonnaise
  • 1 cup minced pickles, about two small pickles diced
  • Juice from 1/2 lemon
  • Pinch of salt and pepper

DAD ADD: Chili Malt Vinegar

  • 1/4 cup malt vinegar
  • 1 tablespoon chili oil

For the fish fingers:

  • 1 pound firm, skinless white fish, such as cod, pollack, or haddock (ask the fishmonger to skin the fish, if needed)
  • 1 cup all-purpose flour
  • 3 large eggs, whisked
  • 2 cups panko breadcrumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups vegetable oil, for frying

Method

1 Make the tartar sauce: Stir together the mayonnaise, pickles, and lemon juice. Season with a pinch of salt and pepper, taste, and add more seasonings if you like.

I like my tartar sauce very chunky. Use fewer pickles if you like or substitute up to half of the mayonnaise with Greek yogurt if you want to reduce calories in the dip. This dip will keep well in the fridge, covered, for at least a week.

Crispy Fish Sticks recipe make the tartar sauce

2 Make the chili malt vinegar: Stir the malt vinegar and chili oil together in a small bowl. You can use the mix as a dip for fish sticks or French fries or also lightly brush it on freshly fried fish sticks.

3 Cut and season the fish: To prep the fish, first make sure fish has no bones. I usually just run my hands along the filet and you will be able to feel any bones that might be there. If you do find some, you can use a pair of clean tweezers to pluck them out.

Cut the fish into strips about 3 inches long strips and 1/2-inch thick. Season fish strips well with salt and pepper.

Easy Fish Stick Recipe season the fish

4 Coat the fish: Place the flour, whisked eggs, and panko crumbs in three separate bowls. Set a baking sheet nearby.

First, toss fish with all-purpose flour to coat. Shake off any extra flour. Then transfer fish to eggs. Coat well. Finally, move to panko breadcrumbs and really press the breadcrumbs on the fish so they have a good crust.

Transfer the coated fingers to the baking sheet. Let the fish sticks rest while you heat the oil.

Deep Fried Fish Sticks Recipe coat the fish

5 Heat the oil: Over medium heat, heat enough oil in a skillet to fill the the skillet about 1 1/2- to 2-inches deep. (I use about two cups of oil in my large skillet.) The oil doesn’t need to completely cover the fish sticks.

The oil is ready when you can add a few breadcrumbs and they sizzle immediately and float to the top.

6 Fry the fish sticks: When oil is hot, add fish sticks in a single layer in the skillet without crowding the skillet. You will probably need to cook in two batches.

Fry for 3 minutes, after which the fish sticks should be nicely browned on the underside and can be flipped. Flip and cook for another 3 minutes on the second side. Then remove and let cool on a few paper towels while you cook the second batch.

Fish Sticks Recipe for Kids fry the fish sticks

7 Serve! Serve fish sticks while warm along with tartar sauce and chili malt vinegar, if using. If you make the fish sticks in advance, reheat them in a 350°F oven for a few minutes until they are warmed through.

Fish Sticks Recipe for Kids serve the fish sticks

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Comments

  • Susan wolfe

    OMG… they were delicious!!!

    xxxxxyyyyy

  • Ra

    What temperature for the oil, please?

  • Jelena

    Hi Nick, thanks for a great recipe, I’m glad your kids loved it.
    My family prefer food baked in the oven and I usually bake commercial fish sticks in the oven. Any suggestions for baking time and temperature for the homemade version? Thanks in advance!

  • Kj

    What about using mahi mahi? That’s what I’ve got in the freezer right now…

    • Nick Evans

      Hey KJ! It should work great. Mahi Mahi is a sturdy enough white fish that fish sticks should work well with it. Good luck!

  • Marta Rivera

    My son- who LOATHES commercial fish sticks- thought these were the best fish sticks he’s ever had. He even asked me to add them to the “rotation”…which I never knew we had. This was a great, easy, tasty recipe.

    xxxxxyyyyy

  • Mary from NJ

    My fishmonger (at Shoprite) sells catfish nuggets. My two boys loved when we had fried fish with them, give it a try!