Best Crispy Baked Fish Sticks With Honey Mustard Dipping Sauce Recipes

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BAKED FISH STICKS



Baked Fish Sticks image

Oven-baked fish sticks are crispy, tender, and SO good! Coated with breadcrumbs and delicious seasoning, these fish sticks are packed with flavor and a recipe that the whole family will enjoy!

Provided by Alyssa Rivers

Categories     Dinner     lunch

Time 30m

Number Of Ingredients 9

1 pound cod (sliced into strips)
salt and pepper
1/2 cup flour
2 large eggs
1/2 teaspoon salt
1 cup Panko
1/2 cup grated parmesan
2 teaspoons old bay seasoning
1/2 teaspoon garlic powder

Steps:

  • Preheat the oven to 375 degrees. Salt and pepper the cod strips.
  • Create a breading station for the fish. In one bowl add the flour. In the second bowl whisk together the eggs and salt. In the last bowl add the Panko, parmesan cheese, old bay seasoning, and garlic powder.
  • First dip the cod in the flour, then the egg, and lastly the Panko mix.
  • Place on a parchment paper lined baking sheet. Bake for 15-20 minutes or golden and crispy.

Nutrition Facts : Calories 302 kcal, Carbohydrate 25 g, Protein 31 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 153 mg, Sodium 717 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving

CRISPY FISH STICKS



Crispy Fish Sticks image

Provided by Sue Li

Categories     Fish     Fry     Kid-Friendly     Quick & Easy     Dinner     Lunch     Seafood     Breadcrumbs     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Small Plates

Yield Makes 4 servings

Number Of Ingredients 6

2 large eggs, beaten to blend
2 cups panko (Japanese breadcrumbs)
1/4 cup all-purpose flour
1 pound flounder or cod fillets, sliced crosswise into 3/4"-wide strips
Kosher salt, freshly ground pepper
3/4 cup vegetable oil, divided

Steps:

  • Place eggs, panko, and flour in 3 separate shallow medium bowls.
  • Season fish with salt and pepper. Working in batches, dredge fish in flour, shaking off excess. Coat with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere. Transfer fish to a plate.
  • Heat 1/2 cup oil in a large skillet over medium-high heat. Working in 2 batches and adding 1/4 cup oil between batches, cook fish until golden brown and cooked through, about 3 minutes per side.
  • Transfer fish sticks to a paper towel-lined plate; season with salt.
  • DO AHEAD: Fish sticks can be breaded 2 days ahead. Cover and chill, or freeze in resealable plastic bags up to 3 months. Fish sticks can be cooked from frozen (cooking time will be slightly longer).

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