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Crispy Baked Fish Sticks with Tartar Sauce Recipe

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★★★★★

4.5 from 106 reviews

Crispy Baked Fish Sticks with Tartar Sauce feature fresh, flaky white fish coated in a flavorful flour-egg-panko crust enhanced with smoked paprika and lemon zest. Perfectly baked for a golden crunch without deep frying, these fish sticks are paired with a tangy homemade tartar sauce made from mayonnaise, pickles, capers, and fresh herbs. This recipe delivers a satisfying, light, and bright dish ideal for brunch or casual dining.

Ingredients

Scale

Main 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

Coating & Flavor Boosters

  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Zest of 1 lemon
  • Salt and freshly ground black pepper, to taste

Tartar Sauce

  • 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

Instructions

  1. Preparing the Fish: Pat the fish sticks dry thoroughly with paper towels to remove moisture, which helps achieve maximum crispness. Season both sides evenly with salt, black pepper, smoked paprika, garlic powder, and lemon zest. Allow them to rest for 5 minutes so the seasoning penetrates the fish.
  2. Setting Up the Breading Station: Prepare three shallow bowls: one with all-purpose flour; a second with the lightly beaten eggs; and a third with panko breadcrumbs mixed with a bit of smoked paprika. This setup ensures an even and thorough coating for every stick.
  3. Coating the Sticks: First, dredge each fish stick in the flour, shaking off any excess to create a dry surface. Next, immerse each floured stick in the beaten egg until fully coated to act as an adhesive layer. Finally, press the stick into the panko mixture to evenly cover with breadcrumbs. Lay the coated sticks on a wire rack over a baking sheet to maintain air circulation and avoid sogginess.
  4. Baking: Preheat your oven to 425°F (220°C). Lightly spray the coated fish sticks with cooking spray to promote browning. Bake for 12-15 minutes, flipping the sticks halfway through to ensure both sides achieve a golden-brown, crispy exterior. The fish should feel firm and reach an internal temperature of 145°F (63°C).
  5. Making the Tartar Sauce: While fish sticks bake, whisk together mayonnaise, finely chopped dill pickles, rinsed and chopped capers, fresh lemon juice, and freshly chopped dill. Season with salt and pepper to taste. Refrigerate the sauce to allow it to thicken and develop flavor.
  6. Plating and Serving: Once baked, transfer fish sticks to a serving platter and sprinkle with a final pinch of lemon zest for brightness. Serve immediately alongside the chilled tartar sauce. Garnish with lemon wedges and fresh dill sprigs for an elegant presentation.

Notes

  • Dry the fish thoroughly before coating for maximum crispness.
  • Bake on a wire rack to prevent soggy bottoms and encourage even browning.
  • Lightly spray with oil before baking to achieve a golden crust without deep frying.
  • Flip fish sticks halfway through baking to ensure both sides become crispy.
  • Season panko breadcrumbs with additional Parmesan or dried herbs for an extra flavor layer.
  • Use a food thermometer to ensure fish reaches a safe internal temperature of 145°F (63°C).
  • Prepare tartar sauce 30 minutes ahead to let flavors meld and sauce thicken.
  • Avoid overcrowding the baking sheet to prevent steaming and loss of crispness.
  • Reheat leftovers in the oven or air fryer, avoiding the microwave to keep crust crispy.

Keywords: fish sticks, baked fish sticks, crispy fish sticks, tartar sauce, cod recipe, brunch recipe, healthy fish sticks, smocked paprika fish sticks, easy fish recipe

Find it online: https://biteandenjoy.com/crispy-baked-fish-sticks-with-tartar-sauce-recipe/