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Fish Sticks (Baked)

These baked Fish Sticks are crispy, tender, and healthier than fried! Perfect for quick weeknight dinners or family meals everyone will love.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: Baked, Easy, Healthy, Kid-Friendly, Quick
Servings: 4 servings

Ingredients

  • 1 pound cod fillets fresh or thawed, cut into 1-inch strips
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 1 cup all-purpose flour
  • 1 teaspoon paprika sweet or smoked
  • 2 large eggs
  • 1 tablespoon Dijon mustard
  • 1 cup panko breadcrumbs
  • 1 cup seasoned breadcrumbs
  • olive oil cooking spray for spraying
  • tartar sauce for dipping, store-bought or homemade

Instructions

  • Preheat your oven to 425°F (220°C). This high temperature is crucial for achieving that crispy texture we all crave.
  • Pat the cod fillets dry with paper towels. Cut the fillets into 1-inch strips, aiming for uniformity for even cooking.
  • In a bowl, combine kosher salt and freshly ground black pepper. Sprinkle this mixture over the fish strips, ensuring even coating.
  • Set up the breading station: place all-purpose flour in one shallow bowl; beat two large eggs with Dijon mustard in another; combine panko and seasoned breadcrumbs in a third bowl.
  • Dredge each cod strip in flour, shaking off excess. Dip into egg mixture, letting excess drip off. Coat with breadcrumb mixture, pressing lightly to adhere.
  • Line a baking sheet with parchment paper. Place breaded fish sticks spaced apart on the sheet. Lightly spray tops with olive oil cooking spray.
  • Bake for 12-15 minutes until golden brown and cooked through. Internal temperature should reach 145°F (63°C) if using a meat thermometer.
  • Remove from oven and let cool slightly. Serve warm with tartar sauce for dipping. Enjoy!

Equipment

  • Baking Sheet
  • Parchment Paper
  • Three Shallow Bowls
  • Whisk
  • Knife
  • Meat Thermometer

Notes

  • Dry the fish well before breading to ensure a crispy coating.
  • Do not overcrowd the baking sheet to allow even cooking and crispiness.
  • Use olive oil cooking spray for a golden-brown finish without frying.
  • Freeze uncooked, breaded fish sticks for a quick future meal; bake directly from frozen adding a few extra minutes.
  • Try different fish types like haddock, tilapia, or salmon for variety.