Description
Crispy baked fish sticks with homemade tartar sauce.
Ingredients
Scale
- 1.5 lbs (680g) white fish fillets (cod, haddock, pollock, or tilapia), skinless and boneless
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika (optional)
- 2 large eggs
- 2 tablespoons milk or water
- 2 cups Panko breadcrumbs
- 2–3 tablespoons olive oil or cooking spray
- Lemon wedges, for serving
- 1 cup good quality mayonnaise
- ½ cup finely chopped dill pickles or sweet pickle relish
- 2 tablespoons capers, drained and finely chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped fresh dill or fresh parsley (or a mix)
- 1 teaspoon Dijon mustard (optional)
- ¼ teaspoon salt, or to taste
- ⅛ teaspoon black pepper, or to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil or cooking spray.
- Ensure fish fillets are completely thawed. Pat them very dry with paper towels. Cut the fish into uniform ‘sticks’ about 1-inch wide, 3-4 inches long, and ½ inch thick. Place on a plate and set aside.
- In the first shallow dish, combine the all-purpose flour, salt, black pepper, garlic powder, onion powder, and smoked paprika (if using). Whisk until thoroughly combined.
- In the second shallow dish, crack the two large eggs and add the milk or water. Whisk vigorously until completely combined and slightly frothy.
- In the third shallow dish, pour the Panko breadcrumbs.
- Take one fish stick at a time. First, dredge it in the flour mixture, shaking off excess. Next, dip it into the egg wash, letting excess drip off. Finally, transfer to the Panko breadcrumbs, pressing gently to ensure it’s completely covered. Place the breaded fish stick onto your prepared baking sheet, leaving space between each stick. Repeat with all remaining fish sticks.
- For extra crispiness, lightly drizzle or spray a tiny bit of olive oil over the top of the breaded fish sticks. Transfer to the preheated oven and bake for 12-18 minutes, or until the fish is cooked through, flaky, and the breading is a beautiful golden brown and wonderfully crispy. Flip each fish stick halfway through baking (around 6-9 minutes). The internal temperature of the fish should reach 145°F (63°C). Serve hot, straight from the oven, with lemon wedges.
- In a medium-sized mixing bowl, finely chop dill pickles (or use relish), finely chop drained capers, and finely mince fresh dill or parsley.
- Add the mayonnaise, chopped pickles/relish, chopped capers, fresh lemon juice, fresh chopped dill/parsley, Dijon mustard (if using), salt, and pepper to the bowl. Stir thoroughly until all ingredients are well combined. Taste and adjust seasonings as needed.
- Cover the bowl with plastic wrap and refrigerate the tartar sauce for at least 15-20 minutes to allow the flavors to meld and develop.
- Carefully transfer your golden-brown, crispy baked fish sticks to serving plates. Spoon the chilled homemade tartar sauce into small ramekins or a serving bowl alongside. Garnish with fresh lemon wedges for squeezing over the hot fish. Serve immediately with your favorite side dishes.
Notes
- Use your favorite white fish for the recipe.
- Adjust seasonings in the tartar sauce to your taste.
- Leftover fish sticks can be stored in the refrigerator for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg