Name: Fish Sticks Recipe (Baked)
Prep time: 15 min
Cook time: PT-487484H10M53S
Total time: PT-487484H10M53S
Cuisine: American
Ingredients: 1 pound cod fillets, cut into 1-inch strips; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon sweet or smoked paprika; 1 cup all-purpose flour; 2 large eggs, beaten; 1 tablespoon Dijon mustard; 1 cup panko breadcrumbs; 1 cup seasoned breadcrumbs; Olive oil cooking spray; Tartar sauce, for serving

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These crispy baked fish sticks are a healthier, homemade version of the classic favorite. Perfectly seasoned, coated in a crunchy breadcrumb mix, and oven-baked until golden, they’re great for kids and adults alike.

Why You’ll Love This Recipe

Crispy without deep frying
Family-friendly and picky-eater approved
Easy to make with simple pantry ingredients
Works with cod or other white fish
Freezer-friendly for make-ahead meals

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound cod fillets, cut into 1-inch strips
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon sweet or smoked paprika
1 cup all-purpose flour
2 large eggs, beaten
1 tablespoon Dijon mustard
1 cup panko breadcrumbs
1 cup seasoned breadcrumbs
Olive oil cooking spray
Tartar sauce, for serving

Directions

Preheat oven to 400°F (200°C). Line a baking sheet with foil and spray with nonstick spray.
Season cod strips with salt, pepper, and paprika.
Set up a dredging station:
- Bowl 1: Flour
- Bowl 2: Beaten eggs mixed with Dijon mustard
- Bowl 3: Panko breadcrumbs mixed with seasoned breadcrumbs
Coat each fish stick in flour, shaking off excess. Dip in egg mixture, then press into breadcrumb mixture until coated.
Arrange coated fish sticks on prepared baking sheet.
Spray lightly with olive oil cooking spray.
Bake for 6 minutes, flip, spray again, and bake an additional 6–10 minutes, until golden and fish flakes easily.
Serve immediately with tartar sauce or your favorite dipping sauce.

Servings and Timing

Servings: 4
Prep time: 15 minutes
Cook time: 12–16 minutes
Total time: 27–31 minutes

Variations

Spicy kick: Add cayenne pepper to the flour or breadcrumbs.
Herb crust: Mix fresh parsley, dill, or chives into the breadcrumbs.
Gluten-free: Use gluten-free flour and breadcrumbs.
Different fish: Try halibut, tilapia, or haddock.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 2 days.
Reheat in the oven or air fryer at 375°F until crispy.
Freeze uncooked coated fish sticks on a baking sheet, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding a few extra minutes to the cook time.

FAQs

1. Can I use frozen fish?

Yes, but thaw completely and pat dry before coating.

2. Can I air fry these instead?

Yes, cook at 375°F for 8–10 minutes, flipping halfway.

3. Can I make them ahead?

Yes, bread the fish and refrigerate for up to 24 hours before baking.

4. Why use both panko and seasoned breadcrumbs?

Panko adds crunch, while seasoned breadcrumbs add flavor.

5. Can I skip the Dijon mustard?

Yes, but it adds tang and helps the coating stick.

6. How do I keep the coating from falling off?

Pat fish dry before dredging and press breadcrumbs firmly.

7. Can I make these dairy-free?

Yes, this recipe contains no dairy as written.

8. What sauces work well besides tartar?

Try cocktail sauce, sriracha mayo, or honey mustard.

9. Can I use whole fish fillets instead of sticks?

Yes, adjust cooking time for thicker pieces.

10. Can I bake them on parchment paper instead of foil?

Yes, but still spray lightly to encourage browning.

Conclusion

These baked fish sticks are golden, crunchy, and far healthier than the frozen boxed version. Whether served with tartar sauce, fries, or a fresh salad, they’re a delicious, easy meal that the whole family will love.

Maggie