Oven-Baked Fish Sticks with Quick Tartar Sauce
Mains · Serves 4 · Prep 15 min · Cook 17 min · Total 32 min
Homemade fish sticks are flaky white fish in a crunchy golden coat, and they beat the freezer box easily. Toasting the panko first means they brown in the oven like they were fried.
Ingredients
Fish Sticks
- 1 1/2 cup panko breadcrumbs
- 2 tbsp olive oil
- 1 1/2 lb cod, haddock or pollock fillets, cut into 1 by 3-inch sticks
- 1/2 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp paprika
- 2 large eggs
- cooking spray
Tartar Sauce
- 1/2 cup mayonnaise
- 2 tbsp finely chopped dill pickles
- 1 tsp lemon juice
Steps
Fish Sticks
- Heat the oven to 425°F. Toss the panko with the olive oil on a rimmed sheet pan and toast in the oven, stirring once, until golden, 4 to 5 minutes. Pour it into a shallow dish and let the pan cool slightly.
- Set a wire rack on the sheet pan and coat it with cooking spray. Mix the flour, salt and paprika in a second shallow dish and beat the eggs in a third.
- Pat the fish dry. Coat each stick in flour, dip it in egg and press it into the toasted panko on all sides. Arrange on the rack with space between each piece.
- Bake until the fish is opaque, flakes easily and reaches 145°F, 10 to 12 minutes.
Tartar Sauce
- While the fish bakes, stir the mayonnaise, pickles and lemon juice together. Serve with the hot fish sticks.