Homemade Fish Sticks
It’s a freezer aisle classic! Skip the extra processed ingredients and make your own Homemade Fish Sticks from scratch. Make a big batch and you can store a healthier tastier version in your freezer without buying them from the store.
Be sure to enjoy them with our Easy Homemade Tartar Sauce!
It’s a childhood classic! Who else grew up on fish sticks? They were a staple in our house, so of course we had to make our own Homemade Fish Sticks from scratch! While the store-bought freezer aisle version is over-processed, this homemade version is made with fresh cod, panko bread crumbs, and herbs and spices that make them so much more delicious than what you’ll find at the grocery store, and they’re baked for a healthier option that the whole family will love.
What are Fish Sticks?
For those unfamiliar, fish sticks, also known as fish fingers are fried (or sometimes baked) white fish wrapped in a breadcrumb coating. Often only found in the freezer aisle, they’re a frozen food staple in many households for being a quick and easy meal that can be easily reheated in the oven. Most brands make them out of a minced blend of different white fish, but our Homemade Fish Sticks version cuts out the additional processing using whole fish fillets and no additional fillers. This makes them fresh, simple, and nostalgic (but healthier) than the frozen store-bought option.
Ingredients Needed
- Cod – This is our go-to but you can use another white fish like haddock, pollock, or sole.
- Panko Breadcrumbs – We love to use these Japanese-style bread crumbs because they’re made from bread without crusts that produce a dryer, airier, and flakier breadcrumb and they toast beautifully. But you can of course use whatever breadcrumbs you have on hand.
- Egg and Vinegar – Just a splash of white wine vinegar mixed with some eggs ensures that the breadcrumbs will stick to the fish.
- Paprika, Thyme, Salt, Garlic Powder, and Pepper – These herbs and spices are used to add complimentary flavor to the panko coating.
- Salt, Pepper, Garlic powder, – More flavor for the egg wash to ensure that these homemade fish sticks are far from bland!
Easy to Make
Cut the Fish
Unlike most of the brands you’ll find at the grocery store, our Homemade Fish Sticks are made with whole filets of fish. No minced-up, overly processed mixtures of fish. This means slicing the fillet into long “fingers.” Be sure to cut them longer than you might think – when baked the fish will shrink quite a bit!
Prep the Breadcrumbs and Egg Wash
Now for the breadcrumb coating! Key to a good breading are the breadcrumbs, an egg wash, and flour to help bind it all. For ultimate flavor and seasoning, we season the breadcrumbs and egg wash!
Toasting the breadcrumbs first will ensure the ultimate crisp (and a beautiful golden color) when baked.
Dredge in Flour, Eggs, and Breadcrumbs
Get all of the ingredients needed for the coating for easy and efficient coating.
Flour, egg wash, breadcrumbs, and baking tray. The flour acts as something the egg will stick to, and then the egg is used to have the panko stick to.
Bake
Just 14 minutes is all these little fish sticks need in the oven. As you can see, they shrink during the baking process.
Homemade Fish Sticks from scratch! Baked, not fried, full filets not minced up bits of multiple fish, and no fillers!
Even better, a dunk in our Easy Homemade Tartar Sauce for the ultimate dinner served from scratch. Or serve it with some of our 5 Minute Homemade Ketchup or our Easy Homemade Tzatziki!
Well seasoned and a lovely crunch!
Recipe Tips
When cutting any fish, it’s best to use a very sharp knife to ensure nice clean cuts of that tender fish. Slice the fish along the grain and into 4-5 inch long, 1 – 1 1/2 inch wide sticks. If there’s a bone in the center of the filet, then do your best to cut as close to that bone as possible, not cutting into it, to ensure boneless sticks.
Set everything up in one place where everything is easy to reach and you can smoothly move from one bowl to the next to the baking tray. Because egg-washed fingers will collect breadcrumbs, I like to keep a small bowl of water and a towel to clean my fingers after the egg wash. After the egg wash, drop that coated fish stick into the panko breadcrumbs, and then give your fingers a quick rinse and dry to finish the breading so you don’t bread your fingers, too!
These Homemade Fish Sticks are great to make ahead! The best way to freeze them for the best result is to freeze them before baking. See the recipe notes for instructions. While you can freeze them after baking, we have found that the fish dries out a bit from being reheated and therefore, for the best quality, freeze and then store before baking.
Yes, you can. See recipe notes. However, be sure to only use fresh if you plan to make these Homemade Fish Sticks ahead because you should not freeze already frozen fish.
With a flaky tender fish on the inside! Even better if you make them in advance and store in your freezer, then when you’re ready to eat them, it becomes just as easy as the store-bought freezer aisle version!
You Also Might Like
- Healthy Baked Chicken Nuggets
- Crispy Ranch Chicken Tenders
- Baked Panko Chicken Tenders
- Panko Parmesan Zucchini Fritters
- Tater Tots From Scratch
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!
Equipment
Ingredients
- 1 1/2 lbs fresh cod filet
- 1/2 cup all purpose flour
Breadcrumb Coating
- 2 cups panko breadcrumbs
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder divided
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 3 eggs
- 2 teaspoons white wine vinegar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
- olive oil for spraying
- Tartar Sauce for dipping!
Instructions
- Toast Breadcrumbs: Preheat oven to 350 degrees F. In one of the shallow bowls, add panko breadcrumbs, paprika, 1/2 teaspoon garlic powder, kosher salt, dried thyme, and black pepper. Mix well. Line a baking sheet with foil and spread mixed panko breadcrumbs in an even layer. Spray the top of the breadcrumbs with oil. Bake for 3-4 minutes until breadcrumbs are golden, rotating after 1 1/2 – 2 minutes. Return to bowl once toasted and set aside.
- Cut Cod: With a very sharp knife, slice cod, along the grain, into 4 – 4 1/2 inch long and 1 – 1 1/2 inch wide strips or "sticks". If there is still a bone in the filet, do your best to slice as close to the bone as possible, but not into it, to ensure boneless strips. Place on tray. Don't worry if they seem long, they will shrink when they bake.
- Prep Egg Wash and Flour: Add the eggs, white wine vinegar, 1/2 teaspoon of garlic powder, parsley, and onion powder to one of the wide shallow bowls. Whisk until well combined. Add the flour to the third bowl.
- Dredge and Bread: Line a large baking sheet with foil and spray with oil. Set up your area with the bowls of flour, egg wash, and breadcrumbs in that order. Place a small glass or bowl of water and and have a hand towel ready.Taking one fish stick at a time, first dredge in flour and shake off excess flour. Then dip in the egg wash. (At this point, you can dip your fingers in the extra bowl of water and wipe clean, this will help prevent clumping of the panko breadcrumbs when you coat the fish stick). Add to breadcrumbs, cover with the crumbs and gently press down so the fish stick is well coated. Place on the foil-lined baking sheet. Repeat with all fish sticks.
- Bake: Turn oven heat up to 425 degress F and add baking sheet with fish sticks to the center rack. Bake for 14 minutes.
- Serve and Enjoy with your favorite tartar sauce or other dipping sauce!
These were amazing! I love how quick & easy they were to make. My kids enjoyed them too…can’t wait to make them again!!
A hit with the kids means it’s definitely a winner! Thanks so much for sharing, Angela!
I wanted to try to make homemade fish sticks for my kids and they loved them! This one is a keeper because everyone loved it.
So great to hear, Julie! Thanks so much for sharing and taking the time to leave a review!
I made the Homemade Fish Sticks for dinner last night, and they were delicious! The coating was perfectly seasoned and crunchy. It was a great way to enjoy fish in a fun and easy way.
Oh I love to hear it, Catalina! Thanks so much for sharing!
These homemade fish sticks were so tasty! These are way better than the boxed frozen fish sticks.
I’m so doing this for the kids tonight! yum!
I absolutely love these homemade fish sticks! They’re perfectly crispy on the outside and tender on the inside, making every bite deliciously satisfying.
Anything homemade is healthier and tastier! This fish sticks recipe is awesome the flavors are great, the crunch and softness of it is just the cherry on top that makes it amazing!
So glad you enjoyed them, Amy! Thanks for sharing!