Baked Fish Sticks
The ultimate comfort food, Baked Fish Sticks are crispy, flaky, and oh so easy to make! Ideal for a quick weeknight dinner, these delightful bites will have everyone coming back for seconds. Serve them with your favorite dipping sauce tonight!
Equipment
- Baking Sheet with Rack
Ingredients
- 1 can Cooking Spray
- 1 pound Skinless White Fish Fillets About 1-inch thick, thawed if frozen.
- ½ teaspoon Seasoned Salt For seasoning fish.
- ½ cup All-Purpose Flour
- ½ teaspoon Seasoned Salt For seasoning flour.
- 2 large Eggs
- 1 tablespoon Fresh Lemon Juice About 1 medium lemon.
- 1 tablespoon Dijon Mustard
- 1 cup Panko Breadcrumbs
- 1 teaspoon Garlic Powder
- 1 teaspoon Seasoned Salt For seasoning breading.
Instructions
- Preheat your oven to 425°F/215℃ and adjust the rack to the center position. Line a rimmed baking sheet with foil for easy cleanup, or use parchment paper. Place an oven-safe cooling rack on top and lightly spray it with cooking spray. This allows hot air to circulate around the fish sticks, crisping them up nicely.
- Slice your skinless white fish fillets crosswise into 2-inch long strips and about 1-inch wide. This shape allows for even cooking and perfect portion sizes.
- Season both sides of the fish sticks generously with ½ teaspoon seasoned salt. This step is essential for adding flavor to your fish.
- In a shallow dish, combine ½ cup all-purpose flour and another ½ teaspoon seasoned salt. Mix them well to ensure the fish gets an even coating.
- In a separate shallow dish, whisk together 2 large eggs with 1 tablespoon fresh lemon juice and 1 tablespoon Dijon mustard. This will create a flavorful egg wash that helps the breadcrumbs stick.
- In a final shallow dish, mix 1 cup Panko breadcrumbs, 1 teaspoon garlic powder, and 1 teaspoon seasoned salt. This mixture will give your fish sticks that irresistible crunch.
- Now it's time to bread the fish! Dip each fish stick into the flour mixture, ensuring they are coated evenly. Shake off any excess flour.
- Next, dip the floured fish stick into the egg wash, ensuring it is thoroughly coated.
- Finally, place the fish stick into the breadcrumb mixture, pressing gently to coat. Use your hands to help the breadcrumbs adhere well. Place the breaded fish onto the prepared pan, and repeat until all fish strips are coated.
- Generously spray the fish sticks with cooking spray before baking. This helps them crisp up in the oven.
- Bake the fish sticks for 7 minutes. Then, flip them over and continue baking for an additional 5 to 7 minutes, or until they turn golden brown and the fish is no longer opaque. Looking for a crispy, golden exterior is key!
- Once they’re done, allow the fish sticks to cool slightly before serving them with your favorite dipping sauce, like tartar sauce or a zesty remoulade.
Notes
- Tip 1: Any white, mild fish, such as Cod, Mahi Mahi or Haddock work well. Tilapia works as well, but may need 2 minutes less baking time per side as they are thinner fillets.
- Tip 2: Panko bread crumbs give these fish sticks the best texture, but feel free to use unseasoned regular bread crumbs if that is all you have.
- Tip 3: Leftover fish sticks are best frozen after cooling and then reheated in a 400-degree oven until warmed through about 12-15 minutes.
- Tip 4: For gluten-free options, replace the all-purpose flour with a 1:1 gluten-free flour and gluten-free panko.
- Tip 5: If you have an egg allergy, you can use ½ cup of milk or buttermilk in place of the 2 eggs.