Fish Sticks (Crispy Oven, Air Fryer or Fried)
Crispy fish sticks that can be baked, air-fried, or pan-fried; served with tartar or other dipping sauces.
Servings: 24 servings
Ingredients
Ingredients
- 1 3/4 cupsplain panko bread crumbs
- 1/4 cupolive oil
- 1/4 cupfine cornmeal may sub panko
- 2/3 cupflour
- 2 large eggs
- 1 tablespoonDijon
- 1 tablespoonlemon juice
- 2 poundscod fillets or other mild, firm textured fish
- 1 1/4 tsp EACHpaprika salt
- 1 tsp EACHdried parsley dried oregano, onion powder, garlic powder, pepper
- 1/2 tsp EACHdried thyme celery seed (celery is optional)
- pinch-1/4 teaspoon cayenne
- tartar sauce HIGHLY recommended
- easy sriracha aioli see notes
- ketchup
- barbecue sauce
- tzatziki sauce
- ranch
Instructions
Instructions
- Preheat the oven to 450°F.
- Make the Spice Mix: whisk together 1 1/4 tsp paprika, 1 1/4 tsp salt, 1 tsp dried parsley, 1 tsp dried oregano, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp pepper, 1/2 tsp dried thyme, 1/2 tsp celery seed, and a pinch–1/4 tsp cayenne. Set the blended mix aside.
- Toast the panko: place 1 3/4 cups plain panko on a large baking sheet, pour 1/4 cup olive oil over the panko, and toss until evenly moistened. Spread the panko into an even layer and bake at 450°F for about 5–7 minutes, stirring once halfway through. Watch closely the last minute or two so it doesn’t burn.
- Make the panko coating: transfer the toasted panko to a wide, shallow bowl and whisk in 1/4 cup fine cornmeal and 1 tablespoon of the Spice Mix. Set this panko mixture aside.
- Make the egg wash: in a separate shallow dish whisk together 2 large eggs, 1 tablespoon Dijon, and 1 tablespoon lemon juice. Set aside.
- Make the flour dredge: place 2/3 cup flour in a separate shallow dish and whisk in the remaining Spice Mix (all of the mixed spices except the 1 tablespoon used in the panko mixture).
- Prepare the fish: pat 2 pounds cod fillets dry with paper towels and cut into finger-sized sticks.
- Prepare the baking sheet and rack: line a baking sheet with foil for easy cleanup, top it with an oven-safe wire rack, and spray the rack with nonstick cooking spray.
- Bread the fish sticks (work in batches): using one hand for dry and one for wet, first dredge each fish stick in the flour mixture, shaking off excess; then dip into the egg wash, letting excess drip off; finally press into the panko mixture so the coating adheres. Transfer the coated fish sticks to the prepared rack, spacing about 1 inch apart.
- Bake: bake at 450°F for 15–20 minutes (depending on thickness) or until the fish is cooked through and the coating is golden. Check early to avoid overbaking.
- Optional — air fryer: arrange coated fish sticks in a single layer in your air fryer (do not overlap) and cook according to your air fryer’s recommendations, checking for doneness and crispness as you go.
- Optional — pan-fry: heat oil in a skillet to appropriate frying temperature, fry the coated fish sticks in batches until golden and cooked through, turning once, and drain on paper towels.
- Serve immediately with tartar sauce or any other preferred dipping sauce (easy sriracha aioli, ketchup, barbecue sauce, tzatziki, ranch).
Equipment
- Oven
- Baking Sheet
- Wire Rack
- Foil
- nonstick cooking spray
- wide shallow bowls/dishes
- Air Fryer
- Skillet
- Paper Towels
Notes
Panko breadcrumbs:Panko is KEY to crispy breaded fish sticks. Panko is sold in every grocery store (including Walmart) usually next to the other breadcrumbs. It is the secret behind the CRUNCH in this recipe! Please do not use traditional breadcrumbs and expect the same crunchy result.
Gluten free:Use your favorite gluten free flour such asBob Red’s Mill Baking Flouror cassava flour. My favorite gluten free panko isAleia’s Gluten-Free Pankomade of rice and potato flour – its spectacularly crunchy!
Dry your fish as much as dry as possible:The drier the fish, the better the coating will stick and the crispier the fish sticks will be. It’s best to let the sliced fish drain on paper towels for 20 minutes or so, this will also help bring it to room temperature which promotes even cooking. Take extra caution when using frozen fish because there will be a lot of excess moisture – gently squeeze with paper towels several times and let drain.
Toss the panko in olive oil for the best flavor:Both tossing the panko in olive oil and spraying the panko with cooking spray will deliver crunchy panko. As far as the flavor, however, I definitely prefer olive oil. It gives the panko a richer, more satisfying mouthfeel that tastes more like the fishsticks have been fried – just with healthier fat – and a lot less of it!
If you don’t have a wire rack:If you don’t have wire rack, then lightly grease foil and place in the oven to get nice and hot while you prep the fish sticks. Take care when adding your fish because your pan will be HOT!
Srirachaaioli:Whisk together 1 cup mayonnaise (or half sour cream/Greek yogurt) with 1-2 tablespoonssriracha(taste as you go) and a squeeze of lemon juice.
Spray the air fryer basket with nonstick spray and preheat to 400 degrees F.
Working in batches, place the fish sticks in a single layer in the basket without touching, don’t overcrowd.
Air fry for 8 minutes, flip over, then continue to cook an additional 2-4 minutes or until crispy and cooked through. Please note air fryer models can vary so watch the first batch closely and adjust the time accordingly.
Repeat with remaining fish sticks.
Add enough vegetable or canola oil to a deep fryer or Dutch oven until it reaches about 2 inches deep, about 2 cups and heat to 375 degrees F.
When oil is hot, add fish sticks in batches so they aren’t touching.
Fry for a total of 6-8 minutes, flipping halfway through. Drain on paper towels.
Microwave:Transfer fish sticks to a microwave safe plate in an even layer. Microwave for 45 seconds, then in additional increments of 15 seconds as needed.
Air fryer:Place fish sticks in a single layer in the basket without touching, air fry using the “snack” setting for 4-6 minutes, until warmed through.
Oven:Spread fish sticks on a lightly greased baking rack set in a baking sheet. Bake at 400 degrees for 5-8 minutes, or until heated through.
Space fish sticks apart on a baking sheet then transfer baking sheet to the freezer. Freeze for 1-2 hours or until the fish is solid. This prevents them from clumping together.
Add fish sticks to a freezer size bag, squeeze out excess air, and label. Freeze for up to 3 months.
Cooking from frozen:Bake at 450 degrees for 21-28 minutes or until cooked through.
How to reheat cooked fish sticks from frozen: Bake at 425 degrees F for 10-12 minutes or until warmed through.
Gluten free:Use your favorite gluten free flour such asBob Red’s Mill Baking Flouror cassava flour. My favorite gluten free panko isAleia’s Gluten-Free Pankomade of rice and potato flour – its spectacularly crunchy!
Dry your fish as much as dry as possible:The drier the fish, the better the coating will stick and the crispier the fish sticks will be. It’s best to let the sliced fish drain on paper towels for 20 minutes or so, this will also help bring it to room temperature which promotes even cooking. Take extra caution when using frozen fish because there will be a lot of excess moisture – gently squeeze with paper towels several times and let drain.
Toss the panko in olive oil for the best flavor:Both tossing the panko in olive oil and spraying the panko with cooking spray will deliver crunchy panko. As far as the flavor, however, I definitely prefer olive oil. It gives the panko a richer, more satisfying mouthfeel that tastes more like the fishsticks have been fried – just with healthier fat – and a lot less of it!
If you don’t have a wire rack:If you don’t have wire rack, then lightly grease foil and place in the oven to get nice and hot while you prep the fish sticks. Take care when adding your fish because your pan will be HOT!
Srirachaaioli:Whisk together 1 cup mayonnaise (or half sour cream/Greek yogurt) with 1-2 tablespoonssriracha(taste as you go) and a squeeze of lemon juice.
Spray the air fryer basket with nonstick spray and preheat to 400 degrees F.
Working in batches, place the fish sticks in a single layer in the basket without touching, don’t overcrowd.
Air fry for 8 minutes, flip over, then continue to cook an additional 2-4 minutes or until crispy and cooked through. Please note air fryer models can vary so watch the first batch closely and adjust the time accordingly.
Repeat with remaining fish sticks.
Add enough vegetable or canola oil to a deep fryer or Dutch oven until it reaches about 2 inches deep, about 2 cups and heat to 375 degrees F.
When oil is hot, add fish sticks in batches so they aren’t touching.
Fry for a total of 6-8 minutes, flipping halfway through. Drain on paper towels.
Microwave:Transfer fish sticks to a microwave safe plate in an even layer. Microwave for 45 seconds, then in additional increments of 15 seconds as needed.
Air fryer:Place fish sticks in a single layer in the basket without touching, air fry using the “snack” setting for 4-6 minutes, until warmed through.
Oven:Spread fish sticks on a lightly greased baking rack set in a baking sheet. Bake at 400 degrees for 5-8 minutes, or until heated through.
Space fish sticks apart on a baking sheet then transfer baking sheet to the freezer. Freeze for 1-2 hours or until the fish is solid. This prevents them from clumping together.
Add fish sticks to a freezer size bag, squeeze out excess air, and label. Freeze for up to 3 months.
Cooking from frozen:Bake at 450 degrees for 21-28 minutes or until cooked through.
How to reheat cooked fish sticks from frozen: Bake at 425 degrees F for 10-12 minutes or until warmed through.