This Fish Sticks Recipe is a gourmet upgrade made with fresh cod, savory spices, and crispy Panko breadcrumbs. Way better than anything from the frozen aisle!
author’s note
I’m Never Going Back To Frozen Fish Sticks Again!
I grew up on fish sticks and honestly loved them. They were one of those straightforward dinners I always looked forward to. Fast, crispy, and served with plenty of dipping sauce? I was all in.
A while back I grabbed a box for my own kids and flipped it over to check the ingredients. I stood there for a second thinking…wait, why are there so many things in here?
So I decided to make my own. I wanted something just as straightforward and kid-friendly, but made with simple ingredients and way better flavor. After a few rounds of testing, I finally landed on this version and it has been on repeat ever since!
These fish sticks are crispy on the outside, flaky and tender inside, and packed with flavor. And the best part? My kids cannot get enough of these, and neither can I!
Fish Sticks Recipe Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Cod | Use fresh or thawed cod: If frozen, thaw completely and pat dry to keep them crispy. |
| Panko breadcrumbs | Find them in most grocery stores in the breadcrumb or international aisle. |
| Parmesan cheese | Freshly grated works best! |
| Dijon mustard | It is satisfying to Grey Poupon Dijon. |
| Mayo | a reliable mayo is Hellman’s/Best Foods. |
| Garlic | Fresh is best but jarred will work. |
Quick Tip
For extra crispy fish sticks without frying, toast the Panko first. It adds flavor and keeps the outside crisp while the fish stays flaky inside.
How To Make This Fish Sticks Recipe
The full recipe is below, but here are a few tips before you get started:
- Cut fish evenly: Keep strips the same size (about ¾ x 4½ inches) for even cooking.
- Use a wire rack: This keeps them crispy and stops the breading from getting soggy.
- Give them space: Don’t overcrowd the rack—leave room so they cook evenly.
- Check doneness: Use a thermometer—fish should reach 145°F (63°C).
- Serve hot: Enjoy right out of the oven with lemon and tartar sauce!
chelsea’s recipe tip
What To Serve With This Fish Sticks Recipe
Lemon and tartar sauce are classic with fish sticks, but here are other ideas:
- Couscous: A quick, tasty side that pairs well.
- Fries or Potatoes: Try classic fries, potato wedges, or roasted potatoes.
- Coleslaw: Light, crunchy, and balances the fish.
- Sweet Potato Fries: Or swap for roasted sweet potatoes.
- Salad: A fresh garden salad with vinaigrette adds veggies and flavor.
- Roasted Veggies: Roasted broccoli or Brussels sprouts pair great.
How To Air Fry This Recipe
Air frying this fish sticks recipe makes them crispy without deep frying! Here’s how:
- Heat the air fryer to 400°F (200°C).
- Arrange the sticks in a single layer, not touching. Spray with cooking spray.
- Cook for 8 to 10 minutes, flipping halfway. Since cook times vary by fish stick size and air fryer, check often to avoid overcooking. New to air frying? See my Air Fryer Guide.
Storage
- Storing: Keep leftovers of this fish sticks recipe in the fridge for 3-4 days.
- Reheating: Bake at 375°F (190°C) for 10-15 minutes until crispy. Use an air fryer or toaster oven; avoid the microwave.
- Freezing: Freeze before cooking for best results. Lay on a lined baking sheet, freeze until solid, then store in a freezer bag for 2-3 months.
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