Description
These crispy fish sticks deliver a crunchy exterior and tender, flaky fish inside, perfect for a kid-friendly dinner or quick weeknight meal.
Ingredients
- 1 lb white fish fillets (cod, haddock, tilapia, or pollock)
- 1 tsp salt
- ½ tsp black pepper
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp cayenne pepper (optional)
- Vegetable oil (about 1 cup, for frying)
Instructions
- Pat the fish fillets dry with paper towels. Slice the fillets into uniform sticks, roughly 1-inch wide and 3 inches long.
- Sprinkle the fish sticks with salt and pepper on all sides.
- Set up three shallow bowls: Flour in one, beaten eggs in another, and a mix of panko breadcrumbs, garlic powder, paprika, cayenne, salt, and pepper in the last.
- Dredge each fish stick in flour, dip into egg, and coat with the seasoned panko.
- Refrigerate the breaded fish sticks for 15-20 minutes.
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until shimmering.
- Fry the fish sticks in batches for 2-3 minutes per side until golden brown.
- Serve immediately, sprinkled with a pinch of sea salt.
Notes
For added freshness, serve with tartar sauce or garlic aioli and lemon wedges. You can also bake or air fry these fish sticks for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American