“I loved frozen fish sticks as a kid, but these are so much better,” says recipe developer and test kitchen expert Juliana Hale. Try this homemade fish stick recipe next time you need a fun, fast, and kid-friendly weeknight meal.
How to Make Fish Sticks
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
Ingredients for Fish Sticks
These are the ingredients you’ll need to make this homemade fish stick recipe:
- For the fish sticks: white fish, salt and pepper, bread crumbs, Old Bay seasoning (or Cajun or lemon-pepper seasoning), an egg, water, and all-purpose flour
- For the tartar sauce: mayonnaise, pickle relish, red onion, fresh or dried dill, capers, and lemon juice
Best Fish for Fish Sticks
Choose a firm, meaty, white fish for this recipe. Good choices include cod, halibut, or catfish. Fresh is best, but frozen is fine — just make sure it’s thawed before you start cooking.
Test Kitchen Tips
This recipe was developed in our test kitchen. Check out some tips and tricks from culinary experts that might make the cooking process easier:
- For gluten-free fish sticks, use gluten-free Panko and gluten-free baking mix for the flour.
- “You can use any seasoning blend you like here,” according to Juliana. “Chili powder or barbecue seasoning would work great.”
Can You Make These Fish Sticks In the Air Fryer?
Yes! It’s quite easy. To make the fish sticks in the air fryer:
- Preheat the air fryer to 390 degrees F.
- Cook the fish sticks in batches until browned (about 7 minutes) turning once halfway through cooking time.
Can You Deep Fry These Fish Sticks?
Of course, fish sticks can also be deep-fried. To deep fry the fish sticks:
- Heat one cup vegetable oil in a small saucepan until it shimmers.
- Fry the fish sticks, 4 at a time, until golden brown, 2 to 3 minutes on each side.
- Drain on paper towels.
- Keep cooked fish sticks warm in a 200 degrees F oven while frying the remaining fish sticks.
What to Serve With Fish Sticks
In addition to the homemade tartar sauce, these fish sticks pair perfectly with a remoulade or even ketchup. As far as side dishes go, you can’t go wrong with crowd-pleasing French fries or classic coleslaw.
How to Store Fish Sticks
Store the leftover fish sticks in an airtight container in the refrigerator for up to four days. Reheat in the oven or in the air fryer to keep them crispy.
Editorial contributions by Corey Williams
Ingredients
Fish Sticks
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1 pound cod, halibut, or catfish filets, thawed if frozen
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1 cup panko bread crumbs
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2 teaspoons Old Bay seasoning
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1 large egg
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1 tablespoon water
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1/3 cup flour
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cooking spray
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1 lemon, cut into wedges
Tartar Sauce
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1/3 cup mayonnaise
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2 tablespoons pickle relish (sweet or dill)
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1 tablespoon finely chopped red onion
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1 1/2 teaspoons chopped fresh dill
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1 teaspoons capers (optional)
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1/2 teaspoon freshly squeezed lemon juice
Directions
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Gather all ingredients.
Dotdash Meredith Food Studios
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Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or use a silicone baking mat.
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Blot fish dry with paper towels. Season fish with salt and pepper. Cut filets crosswise in 1-inch strips.
Dotdash Meredith Food Studios
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Combine panko and Old Bay seasoning in a shallow dish. Beat together egg and water in a second shallow dish. Place flour in a third shallow dish.
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Dip fish pieces in flour to coat, shaking off excess, then in egg mixture, then in panko. Place breaded fish sticks on the prepared baking sheet.
Dotdash Meredith Food Studios
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Coat fish sticks generously with cooking spray. Bake freshly breaded or frozen fish sticks until golden brown, 18 to 20 minutes, turning once halfway through baking time.
Dotdash Meredith Food Studios
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For Tartar Sauce, in a small bowl whisk together mayonnaise, pickle relish, onion, dill weed, capers (if using), and lemon juice. Chill at least 2 hours before serving and up to 1 week.
Dotdash Meredith Food Studios
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Serve fish sticks with Tartar Sauce and lemon wedges.
Dotdash Meredith Food Studios
Recipe Tip
You can use Cajun seasoning or lemon-pepper seasoning instead of Old Bay for variation.
You can substitute the fresh dill with 1/2 teaspoon dried dill.
From the Editor
Once fish sticks are fully prepared (Step 5), you can easily freeze them. Simply place the baking sheet with the breaded fish sticks in the freezer and freeze until firm, about 1 hour. Transfer frozen fish sticks to a freezer container, label, and freeze up to 1 month.
Nutrition Facts (per serving)
| 486 | Calories |
| 18g | Fat |
| 51g | Carbs |
| 35g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 486 | |
| % Daily Value * | |
| Total Fat 18g | 23% |
| Saturated Fat 3g | 16% |
| Cholesterol 116mg | 39% |
| Sodium 1027mg | 45% |
| Total Carbohydrate 51g | 19% |
| Dietary Fiber 7g | 26% |
| Total Sugars 11g | |
| Protein 35g | 69% |
| Vitamin C 110mg | 122% |
| Calcium 135mg | 10% |
| Iron 4mg | 22% |
| Potassium 709mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
