Baked Fish Sticks
Baked Fish Sticks are a delightful twist on a childhood favorite, offering a crispy exterior and tender interior that will have everyone raving at the dinner table. With just five simple ingredients, this easy recipe transforms fresh fish into a restaurant-quality dish perfect for busy weeknights or elegant brunches. Serve them hot with your favorite dipping sauce for an unforgettable culinary experience!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb white fish fillets (cod or tilapia)
- 1 cup panko breadcrumbs
- 2 large eggs
- 1/2 cup all-purpose flour
- 2 tsp olive oil
- Salt and pepper to taste
- Your favorite spices (e.g., smoked paprika or garlic powder)
Instructions
- Preheat your oven to 425°F (220°C).
- Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with salt, pepper, and spices.
- Cut fish fillets into strips about 1 inch wide. Dredge each strip in flour, dip it into the egg, and coat it thoroughly in panko breadcrumbs.
- Lightly grease a baking sheet with olive oil and arrange the coated fish sticks in a single layer.
- Bake for 15-20 minutes until golden brown and crispy, flipping halfway through. Serve immediately with your choice of dipping sauce.
Nutrition
- Serving Size: 3 fish sticks (90g)
- Calories: 210
- Sugar: 1g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 100mg
Keywords: For extra crispiness, spray the fish sticks lightly with cooking oil before baking. Feel free to experiment with different types of fish or add herbs to your breadcrumb mix for added flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.