Looking for a healthier twist on a childhood classic?
These Crispy Baked Fish Sticks are golden, crunchy, and baked, not fried.
Whether you’re feeding picky eaters or craving nostalgic comfort food, this easy, wholesome recipe is a winner for the whole family, and check all the boxes: simple ingredients, big flavor, and a satisfyingly crunchy texture.
Ready to skip the frozen aisle and make your own from scratch?
Let’s dive in.
Why You’ll Love These Crispy Baked Fish Sticks
There’s a lot to love about this recipe, especially if you’re aiming for quick, wholesome dinners without compromising on taste.
- Healthier than traditional deep-fried fish sticks
- Kid-friendly and approved by picky eaters
- Made with basic ingredients you likely already have
- Crispy, golden texture without any frying
- Freezer-friendly and great for make-ahead meals
Best Types of Fish for Homemade Fish Sticks
Choosing the right fish is key to getting that flaky, tender bite inside a crispy coating. Here are a few top picks:
Cod: A classic choice for fish sticks. It’s firm, mild, and holds its shape during baking.
Haddock: Slightly sweeter than cod, but with a similarly flaky texture.
Pollock: Common in commercial fish sticks and a great budget-friendly option.
Tilapia: A mild, affordable fish that’s easy to find in most grocery stores.
Sustainability tip: Look for wild-caught or responsibly farmed seafood certified by the Marine Stewardship Council (MSC).
How to Make Crispy Baked Fish Sticks (Step-by-Step)
This recipe is straightforward and beginner-friendly. You’ll have crispy fish sticks on the table in 30 minutes.
Ingredients You’ll Need:
- White fish fillets (cod, haddock, etc.)
- All-purpose flour
- Eggs
- Panko breadcrumbs
- Salt, pepper, paprika, garlic powder (or your favorite seasoning blend)
- Olive oil spray or melted butter
Steps:
- Prep the Fish: Slice the fillets into uniform strips, about 1 inch wide and 3 inches long.
- Set Up a Dredging Station: One bowl for flour, one for beaten eggs, and one for seasoned breadcrumbs.
- Coat the Fish: Dip each piece into the flour, then the egg, then the breadcrumbs. Press gently to help the crumbs stick.
- Arrange on Baking Sheet: Place fish sticks on a wire rack set over a baking sheet or directly on a greased baking sheet.
- Spray for Crispiness: Lightly spray the tops with olive oil or brush with melted butter.
- Bake: Bake at 425°F (220°C) for 12–15 minutes, flipping halfway through, until golden brown and cooked through.
Optional Air Fryer Method: Cook at 400°F for 8–10 minutes, flipping once halfway.
Serving Suggestions and Dipping Sauces
These crispy baked fish sticks are incredibly versatile. Serve them as a snack, dinner, or even in lunchboxes.
Dipping Sauce Ideas:
- Classic tartar sauce
- Greek yogurt ranch
- Honey mustard
- Sriracha mayo for a spicy kick
- Ketchup for picky eaters
Sides and Pairings:
- Oven-baked fries or sweet potato wedges
- Coleslaw or green salad
- Roasted vegetables
- Mac and cheese for a kid-friendly meal
How to Store and Freeze Baked Fish Sticks
Homemade fish sticks are excellent for batch cooking and freezing.
To Store:
Keep leftovers in an airtight container in the refrigerator for up to 3 days.
To Freeze:
Lay fish sticks in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag or freezer-safe container. They’ll keep for up to 2 months.
To Reheat:
Bake at 400°F for 10–12 minutes or air fry for 5–6 minutes until crispy and heated through. Avoid microwaving, which will make them soggy.
Tips for Extra Crispy Fish Sticks Every Time
Want restaurant-level crunch? Try these pro tips:
- Toast breadcrumbs before coating to deepen the flavor and enhance crunch.
- Use a wire rack so heat circulates evenly underneath.
- Spray or brush with oil to help the coating crisp up.
- Flip halfway to brown both sides evenly.
- Keep fish pieces the same size to ensure even cooking.
Gluten-Free and Dairy-Free Options
It’s easy to adapt this recipe for dietary restrictions.
Gluten-Free:
Use gluten-free panko or crushed gluten-free crackers.
Dairy-Free:
Stick to oil instead of butter and ensure your breadcrumbs are dairy-free.
Low-Carb or Paleo:
Swap panko for almond flour, crushed pork rinds, or coconut flour.
Recipe FAQ’s
Can I freeze these?
Absolutely. Freeze cooked or uncooked fish sticks in a single layer first, then transfer to a freezer bag. They’ll last up to 2 months.
Can I make these fish sticks in an air fryer?
Yes! Air fry at 400°F for 8–10 minutes, flipping halfway through, until crispy and golden.
What dipping sauces go well with fish sticks?
Tartar sauce, ranch, ketchup, honey mustard, or even sriracha mayo are great choices.
Crispy Baked Fish Sticks – Healthy, Kid-Friendly and Delicious
Ingredients
- 1 lb white fish fillets such as cod, haddock, or tilapia, cut into strips
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1½ cups panko breadcrumbs
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- Olive oil spray or 2 tbsp melted butter for crisping
Instructions
- Prep the Fish: Slice the fillets into uniform strips, about 1 inch wide and 3 inches long.
- Set Up a Dredging Station: One bowl for flour, one for beaten eggs, and one for seasoned breadcrumbs.
- Coat the Fish: Dip each piece into the flour, then the egg, then the breadcrumbs. Press gently to help the crumbs stick.
- Arrange on Baking Sheet: Place fish sticks on a wire rack set over a baking sheet or directly on a greased baking sheet.
- Spray for Crispiness: Lightly spray the tops with olive oil or brush with melted butter.
- Bake: Bake at 425°F (220°C) for 12–15 minutes, flipping halfway through, until golden brown and cooked through.