Fish sticks shouldn’t come from a box. Flaky cod. Crispy panko crust. Baked, not fried. 20 minutes. Kid-approved. Adult-craved. Serve with tartar sauce or ketchup. The freezer aisle has nothing on you.
11
Preheat & Prep
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Place a wire rack on top. Spray rack with cooking spray.
- Pat fish dry. Cut into 1-inch wide strips (about 3-4 inches long).
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Set Up Breading Station
- Bowl 1: Flour.
- Bowl 2: Beaten eggs.
- Bowl 3: Mix panko, Parmesan (if using), garlic powder, paprika, salt, and pepper.
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Bread Fish
- Dip each fish strip in flour (shake off excess). Dip in egg. Press into panko mixture, coating completely.
44
Bake
- Place fish sticks on wire rack. Spray tops generously with cooking spray or drizzle with oil.
- Bake 12-15 minutes until golden brown and fish flakes easily with a fork.
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Serve
- Serve hot with lemon wedges and tartar sauce or ketchup. Better than frozen. Always.
Summary
Prep Time: 15 min | Bake Time: 15 min | Total: 30 min
Yield: 4 servings | Difficulty: Easy
Storage Notes
Best fresh. Fridge 2 days. Reheat in oven or air fryer at 375°F for 5-7 minutes (crispy returns). Never microwave — sogginess is the enemy. Freeze unbreaded fish sticks for 3 months. Bread and bake from frozen (add 5-7 minutes).
