Description
These Crispy Baked Fish Sticks offer a healthier alternative to traditional fried fish sticks with a crunchy panko and Parmesan coating baked to golden perfection. Perfectly seasoned and easy to prepare, they’re a delicious family-friendly meal served best with your favorite dipping sauces.
Ingredients
Scale
Fish and Coating
- 1 lb white fish fillets (such as cod, tilapia, or haddock), cut into strips
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- Olive oil spray (for baking)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Prepare the breading station: In a shallow bowl, combine the panko breadcrumbs, grated Parmesan, garlic powder, onion powder, paprika, salt, and pepper. In another shallow bowl, add the beaten eggs. In a third shallow bowl, place the flour.
- Coat the fish: Dredge each piece of fish in the flour, ensuring it’s fully coated, then dip it into the beaten eggs, and finally, coat it in the breadcrumb mixture, pressing gently to ensure the crumbs stick. Repeat with all the fish strips.
- Arrange on the baking sheet: Place the coated fish sticks on the prepared baking sheet in a single layer. Lightly spray the tops of the fish sticks with olive oil spray to help them crisp up as they bake.
- Bake the fish sticks: Bake in the preheated oven for 12-15 minutes, or until the fish is cooked through and the coating is golden and crispy. Flip the fish sticks halfway through the baking time for even crispness.
- Serve and enjoy: Remove the fish sticks from the oven and serve with your favorite dipping sauce, such as tartar sauce, ketchup, or a lemon wedge.
Notes
- Use a firm white fish like cod, haddock, or tilapia for best results.
- Make sure to flip the fish sticks halfway through baking for even browning and crispiness.
- For extra crispiness, you can chill the coated fish sticks for 10 minutes before baking.
- Serve immediately for the best texture, paired with tartar sauce or lemon wedges.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the oven to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
