Baked Panko Fish Sticks with Lemon-Caper Mayonnaise
These crispy baked panko fish sticks with zesty lemon-caper mayonnaise are easy, healthy, and perfect for family dinners!
Servings: 4 servings
Ingredients
- 1 ½ pounds firm white fish filets (such as cod, haddock, or tilapia)
- 2 large eggs
- ½ cup all-purpose flour
- 2 cups panko bread crumbs
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup mayonnaise
- 2 tablespoons capers
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley
- 2 teaspoons lemon zest
- ¼ teaspoon freshly ground black pepper
Instructions
Prepare the Fish
- Preheat your oven to 425°F (220°C). Rinse the fish filets under cold water and pat them dry with paper towels. Slice the filets into strips about 1 inch wide and 3-4 inches long.
Set Up Your Dipping Stations
- In three separate shallow bowls, set up your breading stations: 1) In the first bowl, place the flour mixed with a pinch of salt and pepper. 2) In the second bowl, whisk the eggs until well combined. 3) In the third bowl, combine the panko bread crumbs, salt, and pepper.
Bread the Fish
- Take a fish stick and coat it in the flour first, shaking off any excess. Next, dip it into the egg mixture, allowing any excess to drip off. Finally, roll the fish stick in the panko mixture, pressing gently to ensure it sticks. Place the breaded fish sticks on a baking sheet lined with parchment paper or a lightly greased wire rack.
Bake the Fish Sticks
- Once all the fish sticks are breaded, place them in the preheated oven. Bake for about 15-20 minutes, flipping halfway through, until the fish is cooked through and the coating is golden brown and crispy.
Make the Lemon-Caper Mayonnaise
- While the fish sticks are baking, prepare the lemon-caper mayonnaise. In a small bowl, combine the mayonnaise, finely chopped capers, lemon juice, fresh parsley, lemon zest, and black pepper. Stir until well mixed. Taste and adjust seasoning if necessary.
Serve and Enjoy!
- Once the fish sticks are baked to perfection, remove them from the oven. Serve them hot with a generous dollop of lemon-caper mayonnaise on the side. Pair with a fresh salad or steamed vegetables for a complete meal!
Equipment
- Baking Sheet
- Wire Rack
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- Knife and cutting board
Notes
- Store breaded fish sticks in the refrigerator for up to 2 hours before baking to save time.
- Freeze breaded fish sticks on a baking sheet, then transfer to a freezer bag for up to 3 months.
- Swap mayonnaise with yogurt for a lighter dip option.
- Add smoked paprika or dried herbs to panko for extra flavor variations.
- Use frozen fish filets thawed completely and patted dry for convenience.