This homemade, oven-baked Fish Sticks recipe is crispy, tender, flaky, and so delicious! Strips of fish are covered in bread crumbs and baked to perfection in this kid-friendly recipe. They make for a simple family dinner, or they can be served as an appetizer or even at a party. And don’t forget the homemade tartar sauce for dipping!
How To Make Oven Baked Fish Sticks Step by Step
Get the oven going and prepare the baking sheets: Preheat the oven to 400°F, cover a baking sheet with aluminum foil, and spray the foil with nonstick spray. Set aside.
Season the fish: Coat 1 pound of cod filets with 1/2 teaspoon of salt, 1/2 teaspoon ground black pepper, and 1/2 teaspoon smoked or sweet paprika.
Prepare the dredging bowls: In the first shallow bowl, place 1 cup flour. In the second bowl, whisk 2 eggs with 1 tablespoon Dijon mustard together. In the third bowl, combine 1 cup Panko breadcrumbs and 1 cup seasoned breadcrumbs.
Get ready for dredging: Press a fish stick in the flour, making sure to cover all sides, and shake off the excess.
Coat in the eggs and breadcrumbs: Then, dredge the fish sticks in the egg mixture and let the excess drip off. Now, press the fish in the breadcrumb mixture, patting to help the coating adhere.
Transfer to baking sheet: Place the coated fish stick on the prepared rack/baking sheet and repeat the process with the remaining fish sticks.
Coat with cooking spray: Spritz the fish with olive oil or butter-flavored cooking spray.
Bake the fish: Place the fish in the oven and bake for 6 minutes. Turn the fish over, spray with oil or cooking spray, and bake another 6-10 minutes or until the fish begins to flake easily with a fork.
Transfer and serve: Transfer the cooked fish to a serving tray and serve immediately with Homemade Tartar Sauce or your favorite dipping sauce. Baked fish sticks are best served immediately to maintain their crispiness. If needed, keep them in a warm oven (about 200°F) until ready to serve.
Variations on Baked Fish Sticks
These fish sticks are a great blank canvas to make your own! Try some of these variations.
- Spicy: Add cayenne pepper or chili powder into the flour mixture to give them a kick of heat. Adjust the spice level to your preference.
- Parmesan Crusted: Replace some of the breadcrumbs with freshly grated Parmesan cheese for a cheesy twist.
- Herb Crusted: Add a blend of dried herbs, such as thyme, basil, or dill, to the breadcrumbs to create a fragrant and herbaceous coating.
- Coconut Crusted: Replace the breadcrumbs with unsweetened shredded coconut for a tropical twist.
- Almond Crusted: Grind almonds into a coarse meal and use it as a coating. The almonds add a nutty flavor and a delightful crunch.
How to Store and Reheat
Store leftover fish sticks in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven on a lined baking sheet for 10-12 minutes, or until heated through and crispy.
How to Freeze
Freeze fish sticks in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Reheat directly from frozen, adding an extra 5 minutes to the bake time.
Serving Suggestions
These fish sticks are such a classic meal! I love them with homemade tartar sauce, ketchup, and lemon wedges. You could also serve them with some spicy bang bang sauce or this cool ranch.
For side dishes, channel those classic fish and chips vibes. Go with traditional French Fries or thick-cut Potato Wedges for something heartier. Want a little sweetness? Sweet Potato Fries are a great twist. And don’t forget a scoop of creamy coleslaw to round it all out with a cool, tangy crunch.
