Best Baked Fish Sticks Recipes

BAKED FISH STICKS

Steps:

• Preheat the oven to 400 degrees F.
• Salt and pepper the fish sticks. Place the flour on a rimmed plate and season with the garlic, mixing with a fork, and set aside.
• Place the bread and herbs (if using) in a food processor and pulse until uniform, but not too small. Season with salt and pepper. Transfer the breadcrumbs to a shallow baking dish or rimmed plate and set aside.
• Whisk the egg and 1 tablespoon water in a medium bowl. Dredge a piece of fish in the flour, gently shake off excess, and then dip the fish in the egg mixture, then the breadcrumbs, gently pressing into the crumbs. Repeat with the remaining pieces of fish.
• Place a metal cooling rack on top of a baking sheet, and mist with olive oil. Place the fish sticks on the rack and bake until the fish is cooked through, about 12 minutes. (For even browning, you can turn the fish over halfway through cooking time and spray the second side with olive oil.)

BAKED POTATO WEDGES & FISH STICKS RECIPE BY TASTY

Steps:

• In a small bowl, combine all the paprika seasoning ingredients, stir.
• Cut the potatoes in half lengthwise, and cut each half into quarters lengthwise, making 16 total wedges.
• Place wedges in a bowl of water to remove the extra starch from the potatoes. Drain.
• Preheat oven to 400˚F (200˚C).
• Place wedges on a baking sheet and pour olive oil, 3 spoonfuls of the paprika seasoning, and parmesan over the potatoes.
• Using clean hands, mix together to coat potatoes, then arrange potatoes in rows, without overlapping, so they bake evenly.
• Bake for 30 minutes, flipping halfway, or until crispy.
• Cut cod fillet down the middle and into 3 to 4-inch (8-10 cm) long pieces. Some of the thicker pieces may need to be cut in half.
• Mix the paprika seasoning into the panko.
• Dredge each fish stick through the eggs, flour, back in the egg, and finally, panko. Place on a baking sheet
• Bake with the potato wedges for 15 minutes, flipping halfway, or until golden brown and cooked through.
• Serve with your favorite dipping sauces.
• Enjoy!

OVEN-BAKED FISH STICKS WITH EASY TARTAR SAUCE (KID-FRIENDLY)

Steps:

• Set oven to 475°F (set oven rack to second-lowest position, or the middle rack).
• In a bowl mix together the mayo, sweet relish, garlic powder and lemon juice; whisk to blend, and season with salt and pepper, cover and refrigerate until ready to use.
• Process the cornflakes with a pinch of seasoning salt and black pepper on a processor until coarse crumbs form (leave the crumbs coarse, don't grind them to a fine texture) transfer the crumbs to a bowl and mix in lemon peel.
• In a small bowl mix together the melted butter with about 2-3 tablespoon fresh lemon juice until well combined.
• Season the fish with black pepper (and more salt if desired) then brush the fish with the lemon butter to coat on all sides.
• Dip the fish into the cornflake mixture coating completely.
• Arrange the fish on a lightly greased baking sheet.
• Sprinkle with any remaining cornflake mixture.
• Bake fish for about 7-10 minutes (depending on the size of the fish strips).
• Serve with the sauce.

BAKED PARMESAN FISH STICKS

Steps:

• Position a rack in the upper third of the oven; preheat to 425 degrees F. Brush a baking sheet with olive oil; set aside. Cut the cod crosswise into 3/4-inch-thick pieces (about 16). Season generously with salt.
• Heat the olive oil in a small skillet over medium heat. Add the panko and cook, tossing, until golden brown, 6 to 8 minutes. Transfer to a shallow dish and let cool completely.
• Add the parmesan to the panko. Spread the flour in a separate shallow dish. Lightly beat the egg whites in a third shallow dish.
• Dredge the fish in the flour, then dip in the beaten egg whites, letting the excess drip off, then dip in the panko mixture, patting to adhere. Transfer to the prepared baking sheet.
• Bake until the fish is cooked through and the coating is golden brown and crisp, 15 to 18 minutes. Serve with warm marinara sauce.

OVEN-BAKED ALMOND FISH STICKS

Steps:

• Preheat the oven to 425 degrees F.
• Mix the almonds, bran flakes, wheat germ, sea salt, garlic powder, cayenne pepper and oregano together in a medium bowl. Crack the eggs into a separate small bowl and beat until frothy.
• Coat a baking pan with the olive oil. Dip the fish sticks first in the egg mixture, and then into the almond mixture. Place the fish sticks on the prepared pan.
• Bake until lightly browned, 10 to 15 minutes. Serve with your favorite marinara sauce as a dip.

BAKED FISH STICKS DIABLO

Steps:

• Preheat oven to 475°F. Whisk first 4 ingredients in pie dish. Mix breadcrumbs with cayenne in another shallow dish.
• Heat 2 baking sheets in oven until hot, about 5 minutes. Brush with oil.
• Dip fish, 1 strip at a time, in butter mixture, then in crumbs. Turn to coat. Place 1 inch apart on prepared sheets. Bake until crumbs are golden and fish is opaque in center, about 6 minutes per side. Garnish with lemon wedges; serve.

BAKED SALMON FISH STICKS

Steps:

• Spray a baking sheet with non-stick cooking spray and set aside.
• In a shallow dish, combine the corn meal, black pepper and garlic powder.
• Dip the salmon slices into the milk and then dredge in the corn meal mixture, coating completely.
• Place the coated salmon on the prepared baking sheet, allow to rest 10 to 15 minutes.
• While the salmon rests, preheat oven to 375 degree; place the salmon sticks in oven and bake for 25 to 30 minutes or until the sticks flake easily.

CRISPY BAKED FISH STICKS WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• Preheat oven to 425°.
• Using your fingers, coat a 13 x 9 inch baking sheet with olive oil.
• To crush the corn flakes, pour them into a large resealable plastic bag.
• Press down on the bag to push out most of the air, seal, and crush with a rolling pin.
• Stop rolling when the flakes still have some texture and pour them into a wide bowl or onto a plate.
• In a shallow bowl, whisk the buttermilk with the mustard and garlic powder.
• Pour the flour into a separate shallow dish or onto a plate and add the salt and pepper.
• Rinse each piece of fish, pat it dry, and dredge it in the seasoned flour.
• Shake off any excess flour and dip the fish into the buttermilk mix, then dredge it in the crushed corn flakes.
• Place the fish strips on the baking sheet about 1/2 inch apart.
• Bake until cooked through and crispy, about 20 minutes.
• Meanwhile, in a small bowl, whisk together the mustard, honey, and lime juice.
• Serve the fish either with the sauce in one bowl, or in individual ramekins, one for each person.