Homemade Fish Sticks (original) (raw)

Every now and then I get a MAJOR craving for fish sticks, but I’m not really a fan of store-bought frozen fish sticks. So instead, I use this homemade fish sticks recipe to get my fix. They’re surprisingly simple to make, they’re deliciously crispy on the outside, and light, flakey, and moist on the inside. Dip them in some homemade tartar sauce and I’m in heaven!

Pictured with our Homemade Tartar Sauce.

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“Hi Beth, I like fish sticks, but never have made my own. The Tilapia Fish Sticks are deee-licious! They are so good, I won’t ever be able to go back to those frozen sticks from the grocery store. The recipe is very easy to follow, and they cook up in just minutes. I paired the fish sticks with your Tartar-like Sauce, which put the flavors over the top. Thank you for your passion and for providing us with wonderful, 5-star meal ideas.”

Marguerite

Easy Fish sticks recipe

Fish sticks are seriously easy to make. They have two main components, the fish and the crispy breading. Super easy! Once you make your own fish sticks at home, there’s no going back to frozen.

Cost 7.32recipe/7.32 recipe / 7.32recipe/1.83 serving

Homemade fish sticks are easy to make, deliciously crispy on the outside, and light, flakey, and moist on the inside.

Step-by-step photos can be seen below the recipe card.

• ▢ 1 lb. white fish ($6.00)

• ▢ 1/2 cup all-purpose flour ($0.16)

• ▢ 2 tsp Tony Chachere's seasoning (divided, see notes, $0.20)

• ▢ 2 large eggs ($0.18)

• ▢ 1 cup panko breadcrumbs ($0.62)

• ▢ 1/4 cup cooking oil ($0.16)

• If the fish is frozen, thaw completely, then pat with a paper towel to remove any excess moisture. Cut the fish into "sticks" about three inches long and ½-inch wide, and no more than ½-inch thick (if using a thicker fish filet).

• Prepare the breading by combining the flour and 1 tsp seasoning (Tony Chachere's or seasoning of choice) in a bowl. In a separate bowl, whisk the eggs. In a third bowl, combine the panko breadcrumbs and remaining 1 tsp seasoning.

• Begin to bread the fish sticks by dipping them one at a time into the flour, then egg, then panko breadcrumbs. Place the breaded fish sticks on a plate or cutting board once breaded.

• Heat the cooking oil in a small skillet over medium heat. When the oil is hot enough that a breadcrumb dropped into the pan sizzles strongly as soon as it hits the oil, you're ready to fry the fish sticks.

• Fry the fish sticks in batches, making sure not to overcrowd the pan, frying for 2-4 minutes on each side or until the breading is golden brown. Transfer the fried fish sticks to a paper towel-lined plate to drain as you fry the rest. If the oil gets too hot as you fry, remove the pan from the heat to allow it to cool slightly before continuing. Do not let the oil smoke. If needed, add slightly more oil and allow it to fully heat before cooking more fish sticks.

• Allow the fish sticks a few minutes to cool slightly before enjoying with your favorite dipping sauce.

See how we calculate recipe costs here.

*Use your favorite seasoning salt or seasoning blend. See the blog text above the recipe for more seasoning ideas.

The sodium content listed does not account for the fact that most of the seasoning salt is discarded with the unused flour and panko after breading the fish sticks.

Serving: 4fish sticksCalories: 384kcal (19%)Carbohydrates: 23g (8%)Protein: 30g (60%)Fat: 19g (29%)Sodium: 1367mg (59%)Fiber: 1g (4%)

The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional. Percentages are of daily value.

How to Make Fish Sticks – Step by Step Photos

Thaw about 1 lb. of white fish, then dab with a paper towel to remove excess moisture. I used flounder because that’s what was available, but cod, tilapia, or grouper all work great.

Cut the fish into “sticks” about three inches long and ½-inch wide. If you are using thicker pieces of fish, like a cod, filet the pieces in half to make sure they are not thicker than ½-inch.

Prepare the ingredients for the three layers of the breadcrumb coating. In one bowl, combine ½ cup flour with 1 tsp Tony Chachere’s seasoning (see blog text above for alternate seasoning ideas). In a separate bowl, whisk two large eggs. In a third bowl, combine 1 cup Panko breadcrumbs with 1 tsp Tony Chachere’s seasoning.

Begin breading the fish sticks by first dipping them in the seasoned flour, shaking off the excess, then dipping them into the whisked eggs, and finally into the seasoned breadcrumbs until fully coated. Place the breaded fish sticks on a plate or cutting board.

Add ¼ cup high-heat cooking oil (like canola, vegetable, peanut, light olive oil) to a small skillet and heat over medium. Test the heat of the oil by dropping in a pinch of Panko breadcrumbs. When the breadcrumb sizzle furiously as soon as it hits the oil, it’s ready to fry the fish sticks. Work in small batches, taking care not to overcrowd the pan. Fry the fish sticks for 2-4 minutes on each side, or until golden brown. If the oil becomes too hot, take the pan off the heat for a moment or two before proceeding. If the oil begins to smoke, take it off the heat immediately.

Transfer the fried fish sticks to a paper towel-lined plate to drain as you cook the remaining fish sticks. Let them cool for just a few minutes before serving and enjoying!

Alternate Cooking Methods

I chose to shallow fry my homemade fish sticks because it’s SUPER fast and creates the most crispy and delicious bread coating. If you’re not a fan of this method, it is possible to bake them in an oven or use an air fryer, although the results won’t be quite as scrumptious. Here is how to cook fish sticks in an oven or air fryer:

Baked Fish Sticks: Preheat the oven to 400ºF. Stir 2 Tbsp cooking oil into the seasoned Panko breadcrumbs (this helps the fish sticks brown and crisp evenly). Place the breaded fish sticks on a wire cooling rack placed on a baking sheet. Bake the fish sticks for 10-15 minutes, or until golden brown and cooked through.

Air Fryer Fish Sticks: Preheat the air fryer to 400ºF. Stir 2 Tbsp cooking oil into the seasoned Panko breadcrumbs (this helps the fish sticks brown and crisp evenly). Place the fish sticks in the air fryer basket in batches, being careful not to overcrowd the air fryer. Cook the fish sticks at 400ºF for 8-10 minutes, or until lightly golden.

I used Tony Chachere’s to season my fish stick recipe, but there are a lot of other great seasonings that would also work well. Just remember, if the seasoning blend you use does not contain salt, you’ll need to add about 1/4 tsp to the flour mixture and 1/2 tsp to the panko breadcrumbs. Here are some alternate seasoning ideas for your homemade fish sticks:

• Seasoning salt (like Lawry’s)
• Lemon pepper
• Old bay seasoning
• Blackened seasoning
• Tajín
• Greek seasoning

What to Serve with Fish Sticks

You’ll probably want a little something delicious to dip your fish sticks in, so I would suggest a creamy tartar sauce, a zingy comeback sauce, creamy-tangy mayo ketchup, or plain ketchup (if that’s how you roll).

To round out your fish stick meal, try pairing them with a creamy coleslaw or a zippier cumin lime coleslaw, go “fish and chips” style with some steak fries, or get some greens with a side of roasted broccoli. Or, go full on comfort food with some creamy mac and cheese. ;) If you used Tilapia as your white fish of choice and have any leftovers, try our new fish soup recipe too!

Try These Homemade Favorites Next:

• I think Air Fryer Fried Shrimp is the easiest way to get that golden shrimp fix without the mess of deep frying!
• These Homemade Chicken Nuggets are one of those easy wins that disappear FAST at dinnertime.
• Chicken Croquettes feel extra satisfying thanks to that crunchy coating and soft, creamy, easy to make center.
• This Chicken Schnitzel recipe is beginner-friendly, but it still delivers a crisp, pan-fried finish.

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Beth MoncelI’m a food lover, number cruncher, and meticulous budgeter. I love science and art, and the way they come together when I cook. I love to create, problem solve, and learn new things. Making great food is my passion, my purpose, and my favorite thing to share with others.More About Beth