Crispy Baked Fish Sticks with Tartar Sauce Recipe
These Crispy Baked Fish Sticks with Tartar Sauce are a healthier, homemade alternative to store-bought versions. Made with tender white fish fillets coated in a seasoned flour, egg, and Panko breadcrumb mixture, then baked to golden perfection, they offer a crunchy texture without frying. Served with a tangy, flavorful tartar sauce packed with pickles, capers, and fresh herbs, this recipe is perfect for a family-friendly meal or a delicious appetizer.
- Prep Time: 40 Minutes
- Cook Time: 18 Minutes
- Total Time: 58 Minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Fish Sticks
- 1.5 lbs (680g) white fish fillets (cod, haddock, pollock, or tilapia), skinless and boneless
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika (optional)
- 2 large eggs
- 2 tablespoons milk or water
- 2 cups Panko breadcrumbs
- 2-3 tablespoons olive oil or cooking spray
- Lemon wedges, for serving
Tartar Sauce
- 1 cup good quality mayonnaise
- ½ cup finely chopped dill pickles or sweet pickle relish
- 2 tablespoons capers, drained and finely chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped fresh dill or fresh parsley (or a mix)
- 1 teaspoon Dijon mustard (optional)
- ¼ teaspoon salt, or to taste
- ⅛ teaspoon black pepper, or to taste
Instructions
- Prepare the cod: Pat the cod fillet strips dry with paper towels, then season them evenly with kosher salt and freshly ground black pepper to enhance flavor.
- Set up breading stations: In one shallow dish, mix the all-purpose flour with sweet or smoked paprika. In a second bowl, beat the eggs together with the Dijon mustard. In a third shallow dish, combine the panko breadcrumbs and seasoned breadcrumbs.
- Bread the fish strips: Dredge each cod strip first in the flour mixture, shaking off excess, then dip into the egg and mustard mixture, ensuring a full coating. Finally, press the strips into the combined breadcrumb mixture, covering all sides thoroughly.
- Prepare for baking: Arrange the breaded fish sticks on a baking sheet lined with parchment paper or a silicone baking mat. Lightly spray the tops of each fish stick with olive oil to promote crisping during baking.
- Bake the fish sticks: Preheat your oven to 425°F (220°C). Bake the fish sticks for 12-15 minutes, turning halfway through, until they are golden brown and the fish is cooked through, flaky, and opaque.
- Make the tartar sauce: In a small bowl, combine mayonnaise, chopped dill pickles or relish, capers, lemon juice, fresh dill or parsley, Dijon mustard, salt, and pepper. Mix well and adjust seasonings to taste.
- Serve: Remove fish sticks from the oven and serve immediately with the tartar sauce and lemon wedges on the side. They pair wonderfully with fries or a fresh salad.
Notes
- Use firm white fish fillets for best results to prevent fish from breaking apart while breading or baking.
- Lightly spraying the fish sticks with olive oil helps achieve a crispy texture without deep frying.
- For a gluten-free version, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
- The tartar sauce can be made ahead and refrigerated for up to 3 days.
- Turning fish sticks halfway through baking ensures even browning and crispiness.
- If you prefer, fish sticks can be baked on a wire rack placed over a baking sheet for even airflow and crispiness.
