Crispy Baked Fish Sticks (Print-Friendly Version)
Golden, crunchy fish sticks baked not fried. Simple ingredients, big flavor, and kid-approved.
# What You Need:
→ Main
01 -
1.5 pounds white fish fillets (cod, haddock, pollock, or tilapia), cut into 1x3 inch strips
→ Breading Station
02 -
1/2 cup all-purpose flour
03 -
2 large eggs, beaten
04 -
1 1/2 cups panko breadcrumbs
→ Seasoning
05 -
1 teaspoon salt
06 -
1/2 teaspoon black pepper
07 -
1/2 teaspoon paprika
08 -
1/2 teaspoon garlic powder
→ Finishing
09 -
Olive oil spray or 2 tablespoons melted butter
# How to Make It:
01 -
Preheat oven to 425°F (220°C) and position a rack in the center.
02 -
Slice fish fillets into uniform strips approximately 1 inch wide and 3 inches long.
03 -
Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with salt, pepper, paprika, and garlic powder.
04 -
Dredge each fish strip in flour, then dip in egg, then coat in seasoned breadcrumbs, pressing gently to adhere.
05 -
Place fish sticks on a wire rack set over a baking sheet or directly on a greased baking sheet for optimal airflow.
06 -
Lightly spray tops with olive oil or brush with melted butter to encourage browning.
07 -
Bake for 12–15 minutes, flipping halfway through, until golden and fully cooked.
08 -
Air fry at 400°F (200°C) for 8–10 minutes, flipping once, until crispy and golden brown.
# Important Notes:
01 -
Toast breadcrumbs before coating to enhance flavor and crunch.
02 -
Use a wire rack to allow air circulation for even crisping.
03 -
Fish sticks freeze well; reheat in the oven or air fryer for best results.
04 -
Uniform fish sizes ensure even cooking.