Homemade Fish Sticks
Total Time
35 mins
Prep Time
20 mins
Cook Time
15 mins
Rating
4.57 out of 5 stars
(16)
Ingredients
6
- 1/2 cup mayonnaise
- 3 tablespoons finely chopped kosher dill pickles
- 1 tablespoon finely chopped sweet pickles
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped capers
- 1 teaspoon fresh lemon juice
- Kosher salt and black pepper, to taste
- 1 1/2 lbs fresh or thawed cod, can use halibut
- 2 large eggs
- 1 1/2 cups panko
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Zest of one lemon
How would you rate this recipe?
Preparation
Step 1
Preheat the oven to 425°F. Place a wire rack on a large baking sheet and spray with nonstick spray. Set aside.
Step 2
To make the tartar sauce: Combine the mayonnaise, pickles, mustard, capers, and lemon juice in a bowl and season with salt and pepper, to taste. Cover and place in the refrigerator until ready to use. You can make it in advance. It will keep in the fridge for up to 5 days.
Step 3
To make the fish sticks: Pat the fish with paper towels until dry. Season lightly with salt and pepper. With a sharp knife, cut the fish into sticks, about 1-inch by 4-inch pieces.
Step 4
Place the eggs in medium bowl and whisk until well beaten. Place the panko, garlic powder, onion powder, paprika, and lemon zest in a medium bowl or pie plate. Stir with a fork until well combined.
Step 5
One at a time, dip the fish sticks into the egg mixture and then the panko mixture, pressing the panko firmly on all sides so it sticks.
Step 6
Place the fish sticks on the wire rack, leaving space in between so they get brown nicely in the oven.
Step 7
Bake until crispy, 15 to 20 minutes. Remove from the oven and serve warm with tartar sauce.
Step 8
Save recipe for the next time?
Chef's notes
We like to use cod or halibut. Fish sticks are best the day they are made, but can be stored in the fridge for up to 4 days. Reheat in the oven or air fryer.
