About this recipe

Crispy, golden homemade fish sticks that are miles better than the frozen kind. Tender white fish fillets are coated in a seasoned breadcrumb crust and baked (or pan-fried) to perfection — mild, crunchy, and totally kid-approved. Serve with tartar sauce, ketchup, or a squeeze of lemon.

Instructions

1. 1

   Preheat your oven to ![425°F]. Line a baking sheet with a wire rack and lightly spray it with cooking spray (or line with parchment paper and spray directly). Pat the cod fillets very dry with paper towels, then cut them into sticks roughly 1 inch wide and 3–4 inches long. Season lightly with salt and black pepper.

2. 2

   Set up a three-station breading line: Place the all-purpose flour in one shallow mixing bowl. Beat the eggs in a second mixing bowl. In a third mixing bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper. Drizzle the melted butter over the panko breadcrumbs mixture and toss well — this helps the crumbs brown beautifully in the oven.

3. 3

   Working one piece at a time, dredge each fish stick in all-purpose flour and shake off the excess. Dip it into the beaten eggs, letting any excess drip off. Finally, press it firmly into the panko breadcrumbs mixture, turning to coat all sides evenly. Place the breaded sticks on the prepared wire rack in a single layer without touching.

4. 4

   Bake at ![425°F] for 12–15 minutes, flipping once halfway through, until the coating is deep golden and crispy and the fish flakes easily when pressed. The internal temperature should reach %[145°F]. If you'd like extra crispiness, broil for the final 1–2 minutes, watching closely.

5. 5

   Remove from the oven and let the fish sticks rest for 2 minutes. Serve immediately with tartar sauce, ketchup, or lemon wedges on the side.