Crispy Homemade Fish Sticks

Some of you might have already got a sneak peek at today's recipe. When I was typing up my post the keyboard moved and I accidentally hit the publish button. After I realized what I did I quickly removed it so I apologize for the teaser post. I am sure everyone has had fish sticks a time or two in their life.

My mom used to make the boxed fish sticks all the time for us growing up. I still love them today but have you ever noticed how pricey those packages of fish sticks are? Especially the beer battered ones. It's crazy!

Not to mention all the preservatives and crazy stuff that inside that package, so it's really not worth it. A couple months back I was flipping through a magazine and saw a recipe for Crispy Homemade Fish Sticks. I don't know why it never dawned on me to just try and make them from scratch.

Well, I misplaced the recipe so I found a different one online at Martha Stewart. The original recipe called for plain bread crumbs, but I used panko bread crumbs instead. The fish sticks turned out so crispy and golden brown that I think I will stick with the panko bread crumbs from now on. 

This recipe was so simple to make and they tasted so much better than the ones that you buy in the store. For me the hardest part of the recipe was deciding on what fish to use. You can use sole, cod or even tilapia fillets, any mild white fish will do. I was unable to find sole so I went with cod fillets. 

I was pleasantly surprised with this recipe and we will definitely make these again. If your kids are fish stick lovers next time choose homemade versus the boxed ones and see how your kids like them.  You can also choose to bake the fish sticks instead of pan frying for a healthier version. The full recipe is at the end of this post. 

In a shallow dish beat together the eggs and milk and set aside. Pour the bread crumbs and flour onto two separate bowls or plates. Sprinkle fish sticks with salt and pepper. Dredge fish sticks in flour and

dip in the egg mixture. Then transfer fish sticks to bread crumbs, covering fish completely and pressing lightly to adhere. Place each fish stick on a wire rack when coated. Heat 3 tablespoons olive or canola oil in a large skillet over medium-high heat.

Arrange half the fish sticks in a single layer without crowding; cook until golden brown, about 1 to 2 minutes on each side. Remove fish sticks from skillet, and transfer to a serving dish.

Serve with tarter sauce and enjoy.

Um crispy on the outside and flaky tender on the inside.

Crispy Fish Sticks 

2 - large eggs
1/4 - cup milk
1 - cup panko bread crumbs
1 - cup all-purpose flour
1 - pound cod fillets, sole or tilapia cut into 1/2-inch thick sticks
Coarse salt (I used kosher)

freshly ground pepper, to taste

1/4 cup olive oil or (I used canola oil)

In a shallow dish, beat together the eggs and milk and set aside. Pour the bread crumbs and flour onto two separate plates. Sprinkle fish sticks with salt and pepper. 

Dredge fish sticks in flour and dip in the egg mixture. Then transfer fish sticks to bread crumbs, covering fish completely and pressing lightly to adhere.

Place each fish stick on a wire rack when coated. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. 

Arrange half the fish sticks in a single layer without crowding; cook until golden brown, about 1 to 2 minutes on each side. Remove fish sticks from skillet, and transfer to a serving dish. 

Wipe out pan and repeat with remaining oil and fish. Serve fish sticks, hot or at room temperature, with tartar sauce.

Baking Method:
Preheat the oven to 400 degrees. Spray your baking pan with cooking spray. Place the pieces of fish on the baking pan and spread them out so they aren't touching. Bake until lightly browned, about 15 - 20 minutes, turning the fish sticks halfway through.

Simple Tarter Sauce:

1 - cup mayonnaise

1 - 2 tablespoon sweet pickle relish

1 - tablespoon minced onion

2- tablespoons lemon juice (optional)

salt and pepper to taste

In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.

Tarter Sauce Recipe Source: All Recipes.com