Introduction

Crispy Baked Fish Sticks with Tartar Sauce offer a deliciously crunchy alternative to fried fish sticks, perfect for a light brunch or casual dinner. This recipe features flaky white fish coated in a zesty, smoky breadcrumb mixture paired with a tangy, homemade tartar sauce. It’s easy to prepare and sure to satisfy the whole family.

The image shows five rectangular, golden brown crispy fried cheese sticks lined up on a rustic wooden board, each piece sprinkled with fresh green herbs. Behind the cheese sticks are five slices of bright yellow lemon wedges placed upright in a row. To the top left corner, there is a small white bowl filled with white creamy sauce spotted with green herbs and small capers on top. The rough wood board contrasts with the white marbled texture surface underneath, adding a rustic touch. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound cod fillets (or haddock), cut into 1‑inch sticks
½ cup all‑purpose flour
2 large eggs, lightly beaten
1 cup panko breadcrumbs
1 teaspoon smoked paprika
½ teaspoon garlic powder
Zest of 1 lemon
Salt and freshly ground black pepper, to taste
½ cup mayonnaise
2 tablespoons dill pickles, finely chopped
1 tablespoon capers, rinsed and chopped
1 tablespoon fresh lemon juice
1 teaspoon fresh dill, chopped
Salt and pepper, to taste (for tartar sauce)

Instructions

Step 1: Pat the fish sticks dry with paper towels. Season both sides with salt, pepper, smoked paprika, garlic powder, and lemon zest. Let them rest for 5 minutes to absorb the flavors.
Step 2: Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with a little extra smoked paprika.
Step 3: Dredge each fish stick in flour, shaking off excess. Dip into the beaten eggs to coat fully, then press into the panko mixture until evenly covered.
Step 4: Place the coated fish sticks on a wire rack set over a baking sheet to allow air circulation underneath, preventing sogginess.
Step 5: Preheat oven to 425°F (220°C). Lightly spray the fish sticks with cooking spray. Bake for 12-15 minutes, flipping halfway through, until golden brown and firm.
Step 6: Meanwhile, whisk together mayonnaise, chopped dill pickles, capers, lemon juice, and fresh dill. Season with salt and pepper. Refrigerate until ready to serve.
Step 7: Transfer the baked fish sticks to a platter, sprinkle with a pinch of lemon zest, and serve immediately with the tartar sauce and lemon wedges if desired.

Tips & Variations

Pat the fish dry thoroughly before coating to ensure a crisp crust.
Use a wire rack during baking to prevent soggy bottoms and promote even browning.
Lightly spray with oil before baking for extra golden color without excess fat.
Flip the fish sticks halfway through baking to achieve a consistent crunch on all sides.
For extra flavor, stir Old Bay seasoning into the panko or add a squeeze of fresh lemon juice before serving.
Try using salmon or halibut for a richer fish, or tofu for a plant-based option.
Swap panko for crushed cornflakes or seasoned breadcrumbs for different textures and flavors.
For gluten-free, use rice flour and gluten-free panko. Use vegan mayo to make the sauce dairy-free.

Storage

Allow leftovers to cool, then store in an airtight container lined with a paper towel to absorb moisture. Keep refrigerated for up to 3 days. For longer storage, freeze the sticks in a single layer on a tray, then transfer to a zip-top bag for up to 2 months. To reheat, bake in a preheated 375°F (190°C) oven for 8-10 minutes, flipping once, or use an air fryer for 4-5 minutes. Avoid microwaving to prevent soggy coating.

How to Serve

A wooden board holds five rectangular breaded pieces of fried mozzarella sticks, each with a crispy golden-brown crust and bits of parsley sprinkled on top in green. Behind the mozzarella sticks, there are several lemon wedges arranged in a row, showing bright yellow and white colors. To the left, there is a small white bowl filled with creamy white sauce that has small green herbs and darker capers on its surface. The whole dish is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, the tartar sauce can be made up to 30 minutes ahead to let the flavors meld. The fish sticks can also be prepared and coated, then baked just before serving.

Can I use frozen fish sticks instead of fresh fillets?

Frozen pre-made fish sticks are convenient but may lack the fresh flavor and customizable seasoning of this recipe. For best results, use fresh fish and follow the breading method described.