You're never too old for crispy, crunchy fish sticks! Whether you love to dunk them into ketchup or stack them into a sandwich, homemade fish sticks are so much better than store-bought - and easier to make than you think. Choose your favorite white fish or try something new - we love cod, pollock, tilapia and even catfish. Whether you fry or bake our fish sticks, they'll be golden on the outside and tender and flaky on the inside.
- 2 x 6-8 ounce white fish fillets such as cod, pollock, tilapia or catfish
- 1 large egg
- 2 tablespoons milk
- ¼ cup all-purpose flour
- ⅓ cup panko breadcrumbs
- ¼ teaspoon garlic powder
- ¼ teaspoon Italian seasoning
- (If frying) ½ cup vegetable oil
- Slice fillets into 1-inch wide sticks.
- In a shallow dish or tray, whisk together the egg and milk. In another shallow dish, add flour. In a third dish, combine panko, garlic powder and Italian seasoning.
- Season fish pieces with salt and pepper.
- Dip each fish stick in flour, then egg mixture, then finally in the panko mixture. Press gently to make sure sticks are coated evenly, then shake off any excess. Set on a plate while you continue coating the rest of the fish.
- To bake: preheat oven to 375°F. Line a baking sheet with parchment paper. Add fish and bake for 15-18 minutes, turning once.
- To fry: heat oil in large pan over medium heat. Fry fish sticks in batches, until golden brown, about 3 minutes on each side. Remove and drain on a paper towel-lined plate.
SEAFOOD USED IN THIS RECIPE