Homemade Fish Sticks
Make these easy Homemade Fish Sticks for dinner and you’ll never buy them frozen again! Tender, super crispy without frying, and ready to pair with your favorite dipping sauce.
Frozen fish sticks are quite possibly the most depressing of dinners. They feel like defeat and taste like disappointment. With the possible exception of small children, does anyone really like frozen fish sticks? I don’t think so. But homemade fish sticks? Oh friends, they’re a completely different story.
When I say you’ll never buy them from the grocery store again, I mean it. These are the BEST fish sticks. First of all, you buy the fish, so you know it’s good quality to start with and not seafood of mysterious origin. It’s dredged in rice flour, which forms a barrier between the panko coating and the fish, keeping that panko ultra crispy. And because we’re using panko, deep frying isn’t necessary for good results—these fish sticks are baked in the oven, easy peasy.
This recipe for homemade fish sticks has kid-friendly appeal (seriously, this is the best way to get kids to actually eat fish), but don’t be mistaken—they’re not just for kids. You’re going to love them too, especially with some zippy cocktail sauce or tartar sauce on the side.
Ingredients for Homemade Fish Sticks
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Cod or Halibut – You can use either of these varieties for this recipe. Both are a mild, firm fish that holds up well when cut into strips and baked.
- Rice Flour – You can find this in the baking section of most grocery stores.
- Seasoning – Garlic powder, salt, pepper is all the seasoning you need, although if you’d like, you can add a pinch of cayenne for a bit of a kick.
- Egg – Lightly beat this until the egg and yolk are incorporated and smooth.
- Panko Bread Crumbs – For gluten-free fish sticks, you can swap in a gluten-free panko.
- Lemons – For serving. If you prefer a dipping sauce to a squeeze of lemon, you can skip this.
How to Make Homemade Fish Sticks
This is just a summary of the steps for making your own fish sticks. For the full instructions, scroll down to the recipe card.
- Prepare. Cut the fish into strips and season with salt and pepper. Prep the dredging stations by whisking the flour and seasonings in one shallow dish, the egg and water in a second dish, and the panko in a third dish.
- Dredge the fish. Dip the fish in the flour, followed by the egg, then the panko.
- Bake. Place the fish sticks on a parchment-lined baking sheet. Coat with cooking spray and bake at 400ºF for 18 to 20 minutes.
- Serve. Plate and serve with lemon wedges or your favorite dipping sauce.
Tips for Making Fish Sticks from Scratch
It’s easy to make homemade fish sticks, but these simple tips will help you make sure they turn out perfect!
- Pat the fish dry. This will help the coating stick to the fish and prevent it from getting soggy. Don’t skip it!
- Press the fish in the panko. Use gentle pressure to make sure the breadcrumbs stick to the fish, creating that irresistible crispy texture.
- Coat the fish sticks evenly with cooking spray. It’s the cooking spray that makes the panko bake up golden brown and it also makes it extra crispy. Any parts that aren’t coated with the cooking spray will remain pale after baking.
- Flip halfway through cooking. This will ensure that both sides of the fish sticks get evenly crispy.
- Don’t overcrowd the baking sheet. Make sure there is enough space between each fish stick so they can crisp up evenly in the oven. If they’re crammed in too tightly, they’ll steam and get soft.
How to Store Leftover Fish Sticks
Transfer leftovers to an airtight container and refrigerate for up to 3 days. You could also freeze them for up to 2 months in a freezer bag or airtight container, but I much prefer these fresh. To reheat, warm them up in a 400ºF oven or your air fryer until they’re heated through. (While the microwave will work, your fish sticks are likely to end up soggy that way.)
What to Serve With Fish Sticks
- Crispy Baked Sweet Potato Fries
- Roasted Broccoli and Cauliflower
- Red Potato Salad
- Roasted Green Beans
- Homemade Steak Fries Recipe
- Summer Corn Succotash
More Fish Recipes
- Salmon Patties
- Tuna Noodle Casserole
- Easy Cod Fish Tacos
- Baked Teriyaki Salmon
- Pan Seared Halibut with Brown Butter Garlic Sauce
- Tortilla Crusted Tilapia
- The Best Crab Cakes
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Get the Recipe: Homemade Fish Sticks
Ingredients
- 1 pound cod or halibut filets
- 1 cup rice flour
- ½ tablespoon garlic powder
- ¼ tablespoon salt
- ¼ teaspoon pepper
- 1 egg, lightly beaten
- 1 cup panko bread crumbs
- Lemons, cut into wedges
Instructions
- Preheat oven to 400˚F.
- Pat the fish filets dry with a paper towel and cut into 1 inch strips. Season with salt and pepper.
- In a shallow dish, whisk together the flour, garlic powder, salt and pepper. In a second dish, beat the egg and 1 tablespoon water. In a third, add the panko bread crumbs.
- Dip a fish strip in the flour and shake off the excess. Dip in the egg mixture and then in the panko pressing down to help the breadcrumbs stick to the fish.
- Arrange the fish on a baking sheet lined with parchment. Repeat with the remaining fish.
- Coat the fish sticks with cooking spray and transfer to the oven.
- Bake the fish sticks for 18-20 minutes until golden and crispy, flipping them once halfway through the cooking time.
- Remove from the oven and serve hot with tartar sauce, if desired.
2 Comments on “Homemade Fish Sticks”
Does it HAVE to be rice flour? I hate to add yet another container of flour to my crowded pantry.
You can use all purpose flour but the rice flour has a lighter texture allowing it to get crispier than if you were to use only all purpose flour. But I totally understand your hesitation to buy another product.