Recreate—and elevate—this childhood favorite!
The thing about favorite foods from childhood is that they come with memories that are often just as delightful as the foods themselves. And eating them can make you feel like a kid again. But when a reinvented version of an old-time dish comes along, the eating experience becomes a combination of something wonderfully nostalgic and also deliciously grown-up. Enter this recipe for fish sticks.
If there’s a protein that kids often resist, it’s fish. So, how did fish sticks become a childhood favorite? Introduced to the market in 1953 by both Bird’s Eye and Gorton’s Seafood, Gorton’s is credited with their popularity when their fish sticks earned Parents Magazine’s Seal of Approval. Because they had a mild flavor, a super satisfying crispy texture, were easy to prepare, and were a fun finger food for kids to eat, fish sticks soon found their way onto school cafeteria menus.
And now you can make this updated version of fish sticks at home. With a little supervision, kids can help, too. It’s easy to set up the breading station with flour, beaten egg, and seasoned panko. Then, once the fish is cut into sticks, just coat (flour), dip (egg), coat (breadcrumbs), and bake. So simple! And so yummy. The addition of onion powder and paprika to the panko breadcrumbs adds wonderful flavor, and the fish sticks bake up extra crunchy. This is a terrific recipe for a quick and easy weeknight dinner that everyone will love.
Perfect Fish Sticks
Cut your fish into same-size pieces to ensure even cooking. Be sure to pat them dry and season them generously with salt and pepper. Set up your breading station and don’t rush through the process. Shake the pieces after the flour coat, let the excess egg wash drip off, and press the fish into the breadcrumbs for complete coating. Bake according to the recipe instructions, and these fish sticks will come out golden, flaky, and delicious.
How Do I Store Leftovers?
Cooled fish sticks can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Place parchment between layers of fish sticks to prevent them from becoming soggy while stored.
Serving Suggestions
A favorite dinner around here is fish sticks with Macaroni And Cheese and Sautéed Broccoli. But if we’re having guests and I want to elevate this meal a bit, I’ll serve the fish sticks with Creamy Lemon Pasta and Parmesan-Roasted Asparagus.
Basically, you can serve fish sticks with whatever sides you love, but there are also lots of other things you can do with these crispy delights. Sprinkle this Fajita Seasoning over the fish before baking, and then serve it on top of a bowl filled with Baked Rice, Fajita Veggies, and Fried Corn, and then drizzle with Jalapeño Sauce. Or make a great sandwich by filling Hot Dog Buns slathered with Tzatziki Sauce with fish sticks, Broccoli Slaw, slices of Bread And Butter Pickles, and some crushed-up Zucchini Chips for the perfect crunch!
Fish Sticks Recipe
Ingredients
- 1 pound white fish fillet cod, tilapia, or similar, skin removed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 tablespoon milk optional, to thin the egg wash
- 1 1/4 cups panko breadcrumbs
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- Nonstick cooking spray or 2 tablespoons olive oil
- Lemon wedges and dipping sauce for serving
Instructions
- Preheat your oven to 400°F. Pat the fish dry and cut it into sticks about 1 to 1½ inches thick and 3 inches long.
- Season the fish with salt and pepper. Place the flour in one shallow dish, the beaten egg (with milk, if using) in a second dish, and the panko breadcrumbs mixed with onion powder and paprika in a third dish.
- Dip each fish stick in the flour first, then the egg wash, and finally coat well with panko breadcrumbs. Press the breadcrumbs gently to help them stick.
- Arrange the breaded fish sticks on a baking sheet lined with parchment paper. Lightly spray with nonstick cooking spray or drizzle with olive oil.
- Bake in the preheated oven for about 15 minutes, or until the fish flakes easily with a fork. Serve warm with a squeeze of lemon and your favorite dipping sauce.
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