Classic Fish Sticks: 4 tips & the recipe for making them perfect in 30 minutes

January 14, 2013

OneHungryMama homemade fish sticks

I’m not one for kids food, but that doesn’t mean that I don’t love me a chicken tender, creamy bowl of mac and cheese or classic fish sticks. I’m embarrassed to admit that, way back when I was a teen and ate at McDonald’s, the fried fish sandwich was a favorite choice. I like fried fish so much that in a recent moment of weakness I stopped in the frozen food aisle of a healthy grocery store to see if there was such a thing as all-natural, straight forward frozen fish sticks. You know, something with an ingredients list that read something like: fish, breadcrumbs, oil, et cetera.

Perhaps somewhere in the world there is such a product, but I did not find it. So, I did as I do and headed to the fresh fish counter. I’d make my own damn fish sticks. It turns out that doing so couldn’t be easier. There are a couple of tricks, though, to making these perfect. Trust me on these—I figured them out the hard way.

How to choose a fish that won’t fall apart:
* Use a firm white fish filet like cod or tialpia. Anything more delicate, like flounder, will fall apart on you. I know.

How to perfectly coat your fish and keep the mess at bay:
* This isn’t a make or break tip, but it sure does help: Begin by dipping all of the fish sticks in flour. Do not dip any of them in the egg wash or breadcrumbs until every single one has been coated with flour. Then, and only then, move each piece of fish, one by one, through the rest of the breading process.

I used to take each fish stick through the whole breading process—from flour to egg to breadcrumbs—before moving onto the next piece of fish. The problem with this approach is that my hands would get covered in egg and breadcrumb and then I’d have to go back to flour. This makes the flour clump and messes with your ability to get a good coat on each fish stick (or chicken cutlet or whatever). By the time I was coating the last one, my fingers—and whatever I was breading—were a big ol’ mess.

OneHungryMama classic fish sticks closeup

How to get a perfect golden brown crust:
* Be sure to toss your breadcrumbs with a little bit of oil to get a crispy, golden brown coating. I’ve tried skipping this step or even coating the already breaded sticks with a quick spray of olive oil. Nothing does the trick quite the same as tossing the breadcrumbs with oil ahead of time.

* Bake the sticks on a rack. This allows you to achieve an even golden brown coating all around. It also keeps the fish from sticking to the pan… or parchment paper… or silpat… or aluminum foil. I’ve tried them all and a rack is your best bet, hands down.

Between these tips and the 30-minute recipe below, you’re golden—a delicious and uber kid-friendly dinner is on the table in no time. The hungry baby, who has started the horrid process of dropping his nap and is always too cracked out to eat dinner these days, ate FIVE fish sticks. Yea, these are good. Smell you later frozen fish sticks.

PS: These make an awesome kids birthday party meal!

Classic Fish Sticks
(Can be shared with kids 8+ mos)*
Serves 4

1/2 cup flour
Salt & freshly ground pepper
3 eggs
2 cups plain panko breadcrumbs
2 tablespoons olive oil
1 tablespoon chopped fresh thyme (or 1 1/2 teaspoon dried thyme)
1 tablespoon chopped fresh oregano (or 1 1/2 teaspoons dried oregano)
Zest of 1 lemon
Old Bay seasoning, to taste (optional)
1 1/2 lbs firm white fish filet such as tilapia or cod

1. Preheat oven to 450 degrees. Place a baking rack on top of a parchment lined baking sheet (the parchment is optional, but helps make clean up a snap); set aside. Add flour, salt and pepper to a wide shallow bowl or large plate and gently toss with your fingers to combine; set aside. Whisk eggs in a separate wide shallow bowl; set aside. Combine panko, olive oil, thyme, oregano, zest and Old Bay in a third wide shallow bowl or large plate and toss with your fingers to combine; set aside.

2. Cut fish into wide strips. Dredge each piece, one by one, in the seasoned flour, tapping to remove excess flour. Set each floured piece of fish on a cutting board or plate while you finish flouring each one. Once every piece has been floured, take each fish stick through the rest of the breading process: dip each one into egg wash and then immediately into seasoned breadcrumbs, making sure to press the breadcrumbs onto the fish to coat thoroughly. Set each breaded fish stick on the baking rack and repeat until they are all coated.

3. Place coated fish sticks in the oven for 15-20 minutes until golden brown all around. Remove from oven and allow to cool for 2 or 3 minutes before serving.

*Note: These delicious and tender fish sticks make a wonderful early finger food. You can also share with younger eaters 8+ months who are safely managing chunks. Simply mash with a fork or cut into age-appropriate bite sizes.

Quickie Tartar Sauce
(can be shared with kids 8+ months)*
Makes enough for 4 servings of fish sticks

1/2 cup mayonnaise
1 tablespoon sweet relish
1 teaspoon Worcestershire sauce
1 teaspoon dijon mustard
Juice of 1/2 a lemon
Hearty quirt of sriracha (optional)

1. Using a fork or whisk, combine all ingredients except sriracha in a bowl until the mayo is smooth. If some eaters want a spicy sauce, set aside a non-spicy portion and then add sriracha to taste. Mix well to combine. Serve immediately or save in a tightly sealed container in the refrigerator for up to 5 days.

*Note: Though there is nothing in this that is unsafe for younger eaters, I recommend this beginning at 8 months old when it can be used sparingly to enhance the flavor of simple, soft finger foods like fish sticks or pieces of tofu. No matter how old your eaters, be sure to serve age appropriate portions. There is no real nutritional value in this sauce and just a little bit of this flavorful stuff will do the job to excite your little one’s palate.

18 Responses

  1. Love fish sticks! Thanks for the tips. Looking forward to trying out the recipe.

  2. Marsahl says:

    The recipe looks much colorful, with protein rich substance which makes it suitable for all age people. Thanks for your tips on this delicious fish stick recipe.

  3. Anita says:

    Yum! This looks delicious – the fish filet’s were my favorite at McDonald’s, too! Thanks for sharing the results of your experiments! Have you tried making extra and freezing them? Just wondering if they handle it well – between school and work I try to cook in batches.

  4. @Anita – i have not tested freezing the sticks but, so long as you start with fresh fish (as opposed to thawed frozen fish like you might get at Trader Joe’s, i feel confident that you can freeze these. you’ll have to adjust the cooking time, but my guess is not by much. Once you have all the pieces breaded, put them on a parchment lined cookie sheet or freezer safe platter that will fit in your freezer. Let them freeze all the way through before placing the sticks in a ziplock bag. Be fairly gentle with them so that you don’t loose to much breading.

    I think I’ll give this a try and report back. If you try it, too, please do the same!

  5. Another fantastic recipe! Thank you so much. This was my husband’s first fish stick and he loved them (he’s a true meat eater- fish is foreign). My little ones (both three years old) didn’t eat them, but they are VERY finicky and we are always trying new foods or new ways to prepare them to get them to eat. I’m looking forward to trying more of your recipes. Truly delicious! Thank you so much.

  6. One Hungry Mama says:

    Thank you Theresa! I’m so glad that these works out for you. They freeze well, too! 🙂 Next time, bread a whole bunch, cook some and freeze the other. Just lay the uncooked fish sticks in a single layer on a cookie sheet and put in the freezer for a few hours, until frozen through. Then you can transfer them to a zip lock. Then, the next time you want these for dinner, pop them from the freezer to the oven (you’ll have to adjust the cooking time).

  7. Niki says:

    Making these for my children but I normally save the bread ends from our wholewheat bread and make my own breadcrumbs. Do you think I should toast the bread first to create the panko-like quality?

  8. Great question, Niki. Since you’ll be tossing the breadcrumbs with oil before you use them to coat the fish, I don’t think it’s worth taking the extra time to pre-toast them. That said, regular breadcrumbs rarely give the same effect as panko (and I believe that would be true even if you did take the time to pre-toast them). So, in the end, I think you’re best bet is to either grab some panko or just use your breadcrumbs which will turn out slightly different, but surely just as delicious!!! Hope this helps.

  9. Kris says:

    Great receipt! Even got my finicky child to eat them! If you have left overs, can they be reheated? and how long would they last in the fridge (cooked)?

  10. One Hungry Mama says:

    Kris, I’d keep these a day or two in the fridge, depending on how fresh the fish was in the first place. If you want to keep them longer, pop either cooked sticks or prepped sticks in the freezer. Enjoy!

  11. melanie says:

    Thank you SO MUCH for the two tips I have not seen elsewhere that made these above and beyond the best:
    1-oil into the panko mix, and
    2- bake on the WIRE RACK.
    Wow – what a difference in crispy, even golden brown-ness.
    If you want to mix things up a bit, I used 1c panko and 1c finely grated parmesan. The kids like the saltiness and adds a nice flavor. Works well as a breading for chicken too 😉

  12. Hey! I know this is kind of off topic but I was wondering if you knew where I could locate a captcha plugin for my comment form? I’m using the same blog platform as yours and I’m having difficulty finding one? Thanks a lot!
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