Fish Stick

Hey there, friends! Today I want to share a fun take on fish sticks that’s super crispy, delicious, and easy to make at home. I’ve been hooked on fish sticks since I was a kid. They remind me of cozy weekends with my family, the smell of something tasty wafting from the kitchen. Over the years, I discovered many versions—like those crispy ones baked on a wire rack and even a fancy Chinese-style interpretation that’s extra crunchy. But this recipe? It’s my personal favorite. I love how it blends everyday ingredients with a quick-fry method. Think of it as the perfect middle ground between “fast food” fish sticks and gourmet crispy fish fillets.

Recipe Overview

My version of fish sticks takes about 10 minutes of prep time and 10 minutes of cooking time. So in just 20 minutes total, you can have a batch of golden, crunchy fish sticks ready for four hungry people. Want more or fewer portions? No problem. These measurements are simple to double or halve, depending on your crowd.

I’d say this recipe is moderate in difficulty. Nothing here is tricky, but if you’ve never fried anything before, it might take a little practice. Don’t worry, though. I’ll walk you through each step.

Equipment-wise, you’ll need a cutting board, sharp knife, mixing bowls, whisk, and a deep pan or pot for frying. If you don’t have a deep fryer, a sturdy saucepan with enough oil works great. Just watch the temperature carefully. If you’d rather bake, you can adapt this recipe—more on that later.

These fish sticks also store well. You can fry them, cool them down, and refrigerate for up to two days. They reheat in the oven like champs. Talk about a handy meal-prep trick.

Ingredients

Here’s what you need for about 4 servings:

• 250g (about 8.8 oz) snapper fillets, cut into finger-sized strips (You can also use cod, tilapia, or haddock if you prefer.)
• Salt & pepper, to taste
• ½ teaspoon dill mustard (Try Dijon if dill mustard isn’t available.)
• ½ teaspoon paprika powder
• ½ teaspoon cayenne spice (Go lighter if you’re spice-sensitive.)
• ½ teaspoon garlic powder
• 1 tablespoon lemon juice (Fresh lemon is best. Bottled works in a pinch.)
• ½ cup (about 60g) all-purpose flour (Whole wheat flour or gluten-free flour can work, too.)
• 1 egg, beaten
• Panko bread crumbs, enough to coat all the fish strips (Regular breadcrumbs also do the job.)
• Vegetable oil for frying (Peanut oil or canola oil are good alternatives.)

Tartar Sauce (optional but so worth it):

• ½ cup (about 120g) mayonnaise (Greek yogurt makes a lighter substitution.)
• 1 garlic clove, grated
• ½ small shallot, grated
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• 1 teaspoon jalapeño, chopped (For a little zing. Feel free to omit.)
• 1 teaspoon “lemon caps” (presumably capers, chopped) (Pickles or relish work if you can’t find capers.)

Step-by-Step Method

Let’s do this together. Imagine we’re in the kitchen, aprons on, music playing softly in the background. I’ve got my bowl of fish ready. You’ve got the whisk. Ready?

Season the fish. I lay my fish strips in a bowl. Then I sprinkle them with salt, pepper, paprika, cayenne, garlic powder, and dill mustard. A tiny splash of lemon juice goes in too. I love how the lemon’s bright scent awakens everything. I usually let it sit for a minute or two, so the flavors cozy up together.

Set up your coating station. I grab two shallow bowls and a plate. In the first bowl, I stir together flour, a pinch of salt, pepper, and a dash of garlic powder. In the second bowl, I crack one egg and whisk until it’s smooth. Sometimes I add a drop of water to thin it out. On the plate, I pour a generous handful of panko breadcrumbs. If the fish seems damp, I pat it dry first. That way, the flour won’t clump.

Coat the fish. I pick up a strip and lightly toss it in the flour mix. Then I tap off the extra flour—less mess in the egg bowl, trust me. Next, I dunk it into the beaten egg. I let any drips fall back in the bowl. Finally, I place it on the panko plate and roll it around until every inch is covered in crumbs. When I’m done, it looks like a little crunchy log, ready for action.

Heat the oil. Now I turn my attention to the stovetop. I heat up about an inch of vegetable oil in a sturdy pan. I’m aiming for 180°C (350°F). Don’t have a thermometer? No worries. I drop in a tiny pinch of breadcrumb. If it sizzles and floats right away, the oil is ready. If it sinks or barely moves, give it more time.

Fry in batches. I slide a few coated fish sticks into the hot oil. I hear that happy sizzle. I let them fry for about 5 minutes, turning once if needed, until they turn a rich golden brown. If they’re getting dark too quickly, I dial down the heat a touch. It’s okay to fry them in small batches, so they cook evenly.

Drain and serve. Using a slotted spoon or tongs, I carefully lift them out and lay them on paper towels. This helps soak up extra oil and keeps them crunchy. And that’s it. They’re ready to meet their best friend—tartar sauce. Or maybe a spicy green chili dip if you like heat. Either way, you’ve got yourself a plate of crispy, homemade fish sticks in no time.

And speaking of tartar sauce—I whisk together mayo, grated garlic, grated shallot, lemon zest, lemon juice, jalapeño, and chopped capers. It’s tangy, creamy, and has a delightful zing. Almost like a mini party for your taste buds.

Variations & Customization

I’ve tried baking these for a lighter version. Instead of frying, preheat your oven to 425°F (220°C), place the coated fish on a greased rack over a baking sheet, and bake for around 15 minutes. Give them a little spritz of oil so they turn golden and crispy.

If you want a gluten-free version, go for rice flour or a gluten-free blend and use GF breadcrumbs. If you’re into spicier flavors, add more cayenne or even a hint of chili flakes. Love herbs? Toss in dried parsley or oregano into your panko. This recipe is a canvas—paint it your way.

Serving & Storage

I like to serve these piping hot, with tartar sauce (or green chili sauce if you’re feeling adventurous) and a fresh wedge of lemon. A simple coleslaw or roasted veggies on the side complements the crispy fish nicely.

To store leftovers (if any survive), pop them in an airtight container in the fridge for up to two days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for about 8–10 minutes. The crispiness returns like magic. You can also freeze them for up to two months. Just thaw overnight in the fridge and warm them in the oven when the craving calls.

And that’s it! Crunchy, golden fish sticks with minimal fuss. The best part? They taste fresher and more flavorful than anything from a cardboard box. I still remember the first time I made homemade fish sticks. I was shocked at how simple it was to create that “store-bought” crunch at home. And once you make your own, you might never go back to the freezer aisle version.

I hope you enjoy cooking these. In fact, I can almost hear them sizzling. Have fun in the kitchen, and let me know how they turn out. Happy cooking!

Print