Crispy Baked Fish Sticks with Tartar Sauce Recipe
These Crispy Baked Fish Sticks with Tartar Sauce offer a healthier take on a classic favorite. Made with tender white fish fillets coated in a seasoned flour and panko breadcrumb mixture, then baked to golden perfection, these fish sticks are crunchy on the outside and flaky on the inside. Served alongside a tangy homemade tartar sauce, this easy recipe makes a delicious main dish ideal for family dinners or casual gatherings.
- Prep Time: 40 Minutes
- Cook Time: 18 Minutes
- Total Time: 58 Minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
For the Fish Sticks
- 1.5 lbs (680g) white fish fillets (cod, haddock, pollock, or tilapia), skinless and boneless
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika (optional)
- 2 large eggs
- 2 tablespoons milk or water
- 2 cups Panko breadcrumbs
- 2-3 tablespoons olive oil or cooking spray
- Lemon wedges, for serving
For the Tartar Sauce
- 1 cup good quality mayonnaise
- ½ cup finely chopped dill pickles or sweet pickle relish
- 2 tablespoons capers, drained and finely chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped fresh dill or fresh parsley (or a mix)
- 1 teaspoon Dijon mustard (optional)
- ¼ teaspoon salt, or to taste
- ⅛ teaspoon black pepper, or to taste
Instructions
- Prepare the fish: Pat the fish fillet strips dry thoroughly with paper towels to remove excess moisture. Season evenly with kosher salt and freshly ground black pepper to enhance the fish’s natural flavors.
- Set up breading stations: In the first shallow dish, mix the all-purpose flour with the smoked paprika, garlic powder, and onion powder. In the second bowl, beat the eggs together with the milk (or water) and Dijon mustard if using. In the third shallow bowl, combine the Panko breadcrumbs along with any additional seasoning if desired.
- Bread the fish strips: Dredge each strip of fish first in the seasoned flour mixture, shaking off any excess. Then dip it into the egg wash, making sure it’s completely coated. Finally, press the strip firmly into the Panko breadcrumb mixture so that it is evenly covered on all sides.
- Prepare for baking: Arrange the breaded fish sticks on a baking sheet lined with parchment paper or a silicone baking mat. Lightly spray or drizzle the tops with olive oil, which helps create a crisp and golden crust during baking.
- Bake the fish sticks: Preheat the oven to 425°F (220°C). Bake the fish sticks for 12 to 15 minutes, turning them halfway through the cooking time to ensure even browning. The fish should be flaky, opaque, and the coating crisp and golden.
- Make the tartar sauce: In a bowl, combine the mayonnaise, finely chopped dill pickles or relish, capers, lemon juice, chopped fresh dill or parsley, Dijon mustard (if using), salt, and black pepper. Mix well until all flavors are incorporated.
- Serve: Remove the fish sticks from the oven and serve immediately with tartar sauce on the side. Garnish with lemon wedges for a fresh burst of citrus. Enjoy as a main dish with fries, a salad, or your favorite side.
Notes
- For extra crispiness, you can lightly spray the fish sticks with cooking spray or brush with olive oil before baking.
- Ensure the fish fillets are patted completely dry to prevent soggy coating.
- Feel free to substitute the white fish with other firm white fish varieties suitable for baking.
- The tartar sauce can be prepared in advance and stored covered in the refrigerator for up to 3 days.
- Turning the fish sticks halfway through baking promotes even crisping on all sides.
