Description
These crispy Baked Fish Sticks are a healthier twist on the classic fried favorite, using cod, haddock, or catfish fillets coated in seasoned panko breadcrumbs and baked to golden perfection. Ready in just 30 minutes, they make a delicious and easy meal or snack, perfect served with lemon wedges and your favorite dipping sauce.
Ingredients
Scale
Fish Sticks
- 1 pound white fish fillets (cod, haddock, or catfish), cut into sticks
- Kosher salt, to taste
- Ground black pepper, to taste
- 1/2 cup all-purpose flour
- 2-3 large eggs, beaten
- 1 1/4 cups panko bread crumbs
- 1 teaspoon seasoning salt
- Cooking spray
Instructions
- Preheat and prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and optionally place a baking rack on top. Spray the rack or parchment with cooking spray to prevent sticking.
- Prepare fish: Cut the fish fillets into equal-sized sticks and season them evenly with kosher salt and ground black pepper.
- Bread fish: Set up a breading station with three shallow bowls: one with all-purpose flour, the second with beaten eggs, and the third with panko bread crumbs mixed with seasoning salt. Dredge each fish stick first in the flour, shaking off excess, then dip it into the beaten eggs, and finally coat thoroughly with the panko mixture.
- Bake: Arrange the breaded fish sticks on the prepared baking sheet. Bake in the oven for about 20 minutes, or until the fish is cooked through and the coating is golden and crispy. If you are not using a baking rack, flip the fish sticks halfway through the baking time to ensure even crispiness.
- Serve: Serve the fish sticks immediately, garnished with lemon wedges and accompanied by your favorite dipping sauce for a delicious meal or appetizer.
Notes
- Using a baking rack allows air to circulate around the fish sticks, making them crispier.
- For a spicier coating, add a pinch of cayenne pepper or paprika to the panko mixture.
- If preferred, substitute seasoning salt with your favorite herb blend for different flavors.
- These fish sticks can be made ahead and reheated in the oven for best texture.
