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–+ servings

Crispy Fried Fish Sticks

Homemade crispy fried fish sticks with a seasoned panko coating—golden, crunchy, and ready in about 30 minutes. Fry for the best crunch, or bake for a lighter option.
Amanda
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Serving Size 4 serving

Equipment

  • cutting board
  • sharp knife
  • 3 shallow bowls (breading station)
  • Large skillet or frying pan (heavy-bottomed)
  • Cooking thermometer (recommended)
  • Tongs or slotted spoon
  • Wire rack (optional, for draining)
  • Baking sheet
  • Paper towels

Ingredients

  • 1 1/2 lb white fish fillets cod, haddock, or pollock; patted very dry
  • 1 tsp salt for seasoning the fish
  • 1/2 tsp black pepper for seasoning the fish
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 2 tbsp water to loosen the egg wash
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup breadcrumbs regular
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp dried parsley
  • 2 cups vegetable or canola oil enough for about 2 inches in the pan, for frying
  • lemon wedges for serving (optional)
  • tartar sauce, ketchup, honey mustard, or ranch for serving (optional)

Instructions

  • Pat the fish very dry with paper towels. Cut into sticks about 1 inch wide and 3–4 inches long. Season with salt and black pepper.
  • Set up a breading station: Bowl 1—flour. Bowl 2—eggs whisked with 2 tablespoons water. Bowl 3—panko, breadcrumbs, garlic powder, paprika, onion powder, and dried parsley (mix well).
  • Bread the fish sticks: Dredge each piece in flour (shake off excess), dip in egg, then press into the breadcrumb mixture until fully coated.
  • Heat about 2 inches of oil in a large skillet to 350°F (177°C). Fry in batches (don’t crowd the pan) for 3–4 minutes per side until golden and crisp. Maintain oil temperature between 350–375°F (177–190°C).
  • Transfer to a wire rack or paper towels to drain. The fish is done when it reaches 145°F (63°C) in the center.
  • Serve immediately while hot and crunchy with lemon wedges and your favorite dipping sauce.
  • Optional baked method: Preheat oven to 425°F (220°C). Arrange breaded sticks on a greased baking sheet and lightly spray with oil. Bake 15–20 minutes, flipping halfway, until golden and cooked through (145°F / 63°C).

Notes

Storage: Refrigerate leftovers airtight up to 3 days. Re-crisp in a 375°F (190°C) oven for about 10 minutes. Freezing: Freeze uncooked breaded sticks on a tray until solid, then transfer to a freezer bag up to 3 months; fry from frozen, adding 2–3 minutes. Oil temp matters: too low = greasy, too hot = burnt outside before the fish cooks.

Nutrition

Calories: 410kcal | Protein: 28g | Saturated Fat: 3g | Cholesterol: 155mg | Sodium: 720mg