Fish Sticks (Crispy Oven, Air Fryer or Fried)
These Fish Sticks are irresistibly crispy with a golden crust and flaky cod inside! Perfect for oven, air fryer, or frying methods.
Servings: 4 servings
Ingredients
- 1 3/4 cups plain panko bread crumbs
- 1/4 cup olive oil
- 1/4 cup fine cornmeal may substitute with panko
- 2/3 cup flour
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 pounds cod fillets or other mild, firm-textured fish
- 1 1/4 teaspoons paprika
- 1 1/4 teaspoons salt
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon celery seed optional
- Pinch cayenne pepper
Instructions
- Begin by cutting the cod fillets into uniform strips, about 1 inch wide. Pat them dry with paper towels to remove excess moisture.
- Set up your breading station with three bowls: Combine flour and spices in the first bowl; whisk eggs, Dijon mustard, and lemon juice in the second; mix panko bread crumbs and cornmeal in the third.
- Dredge each fish strip in the flour mixture, shake off excess, dip into egg mixture, then coat in panko-cornmeal mixture, pressing gently to adhere.
- Choose your cooking method: Oven - bake at 425°F (220°C) on a lined baking sheet with olive oil for 12-15 minutes, flipping halfway; Air Fryer - preheat to 400°F (200°C), air fry for 8-10 minutes, flipping halfway; Frying - heat olive oil in skillet and fry fish sticks 3-4 minutes per side until golden.
- Serve your fish sticks hot with sauces like tartar sauce, sriracha aioli, ketchup, barbecue, tzatziki, or ranch. Enjoy!
Equipment
- Mixing Bowls
- Whisk
- Baking sheet or air fryer basket
- Cooking thermometer
- Paper Towels
Notes
- For best results, pat fish dry before breading to help coating stick better.
- You can prepare and bread fish sticks ahead; refrigerate up to 2 hours or freeze for up to 2 months.
- Try vegan swaps like firm tofu or eggplant and flax eggs for egg substitutes.