Homemade Crispy Baked Fish Sticks
These homemade fish sticks are baked to a golden crisp and put the stuff from the frozen food section to shame.
Ingredients
- 25 oz fresh cod, cut into strips 1 inch thick, 4 inches long (approximate)
- Kosher salt and cracked black pepper
- 2 cup panko bread crumbs, toasted See notes
- 2 tablespoon Old Bay seasoning (optional) Can substitute chopped fresh herbs and/or parmesan cheese
- 2 large eggs, beaten
- 1-1.5 cup of all purpose flour
Materials
Instructions
- Pre-heat oven to 425 degrees F.
- Remove fish from fridge and let it sit on the counter for about 15 minutes so it can come to room temperature. Once it's at room temp, gently pat the fish with a paper towel and season it with a bit of salt and pepper. Cut into strips that measure about 1 inch thick and 4 inches long.
- Create an assembly line with three bowls: one containing the flour, one containing the beaten eggs, and one containing the *toasted panko bread crumbs. (See notes fro toasting bread crumbs.)
- Add the Old Bay seasoning (or herbs/parmesan) to the toasted panko breadcrumbs; stir to combine.
- Dredge each fish stick in flour, egg, and panko bread crumbs, then place on a clean baking sheet. Do this with each one until you're done.
- Place the fish sticks in the oven and bake for about 12-15 minutes, or until the fish has an internal temperature of 140-145 degrees F. If you don't have a meat thermometer, just check by flaking one of the sticks. If the center is opaque, you're good to go.
- Serve with your choice of dipping sauce; I definitely recommend my homemade ketchup :) Link for the recipe in the notes.
Notes
Toasting breadcrumbs: Heat a dry pan over moderate heat. Add the panko breadcrumbs and, stirring often, toast until 1/2 of the breadcrumbs are golden brown. Stand by and make sure you don't burn the crumbs. Pre-toasting them before baking them ensures a nice golden crisp.
