Crispy, golden fish sticks with a crunchy panko coating and flaky white fish inside — finished with a bright, tangy tartar sauce. These baked fish sticks crisp up in the oven with minimal fuss and deliver the satisfying crunch and tender texture you want, without frying. The tartar sauce is creamy, zesty, and studded with pickle relish for a bright contrast. Serve them hot for a weeknight dinner or a casual snack.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~640 kcal
- Protein: ~24 g
- Carbohydrates: ~32 g
- Fat: ~45 g
- Fiber: ~2 g
- Sugar: ~1 g
- Sodium: ~800 mg
Why Make This Crispy Baked Fish Sticks With Tartar Sauce
These fish sticks are quick, kid-friendly, and healthier than deep-fried versions. Baking with panko yields a light, flaky crunch while the fish stays moist and tender. The homemade tartar sauce adds bright lemon and pickle flavors that cut through the richness. They smell of warm, toasty crumbs and garlic, look golden-brown, and taste savory with a clean, citrus finish.
How to Make Crispy Baked Fish Sticks With Tartar Sauce
Follow simple steps to bread and bake the fish, then mix a quick tartar sauce. The method is straightforward, and you can tweak seasonings or swap fish types to suit what you have on hand.
Ingredients:
- 1 pound white fish fillets (such as cod or haddock)
- 1 cup panko bread crumbs
- 1/2 cup flour
- 2 eggs, beaten
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon dill pickle relish
- 1 teaspoon capers (optional)
Directions:
Step 1: Preparation
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Cut the fish fillets into even strips about 1 to 1 1/2 inches wide so they cook evenly.
Step 2: Mixing
In one bowl, combine the flour with salt, pepper, garlic powder, and paprika. In a second bowl, beat the eggs. In a third bowl, place the panko bread crumbs. Set up an assembly line for dredging: flour -> egg -> panko.
Step 3: Cooking
Dredge each fish strip first in the seasoned flour, shaking off excess. Dip it into the beaten eggs, then press into the panko to coat well. Arrange the breaded fish sticks in a single layer on the prepared baking sheet. Lightly spray the tops with cooking spray to promote browning. Bake for 12–15 minutes, turning halfway through, until the coating is golden and crispy and the fish flakes easily with a fork.
Step 4: Finishing
While the fish bakes, whisk together the mayonnaise, lemon juice, dill pickle relish, and capers in a small bowl to make the tartar sauce. Taste and adjust salt or lemon as needed. Serve the fish sticks hot with the tartar sauce on the side and a lemon wedge if desired.
How to Serve Crispy Baked Fish Sticks With Tartar Sauce
Serve them straight from the oven for the best crunch. Pair with:
- Classic coleslaw or a crisp green salad for freshness.
- Oven fries, sweet potato wedges, or steamed veggies for a full meal.
- Mini slider buns and lettuce for fish stick sandwiches.
Garnish with lemon wedges and a sprinkle of chopped parsley for color and aroma.
How to Store Crispy Baked Fish Sticks With Tartar Sauce
- Refrigerator: Cool completely, place in an airtight container, and store for up to 3 days.
- Freezer: Flash-freeze the breaded, uncooked sticks on a tray until firm, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time.
- Reheating: Reheat in a 400°F (200°C) oven or toaster oven for 8–10 minutes to revive crispness. Avoid the microwave; it makes the coating soggy. Store tartar sauce separately in the fridge for up to 5 days.
Expert Tips for Perfect Crispy Baked Fish Sticks With Tartar Sauce
- Pat the fish dry before cutting to help the coating stick and get crisp.
- Press panko onto the fish firmly so the crumbs adhere during baking.
- Use a wire rack on the baking sheet if you have one — air circulation crisps all sides.
- If panko browns too fast, tent loosely with foil partway through baking.
- For extra flavor, add 1 tsp Dijon mustard or 1/2 tsp smoked paprika to the tartar sauce.
- Substitute Greek yogurt for half the mayonnaise to lighten the sauce.
- If using thicker fillets, cut them into similar-sized sticks to ensure even cooking.
Delicious Variations
- Lemon-Parmesan: Mix 2 tbsp grated Parmesan and 1 tsp lemon zest into the panko for a bright, savory twist.
- Herb Panko: Add 1 tbsp chopped fresh parsley and 1 tsp dried oregano to the breadcrumbs.
- Spicy Kick: Add 1/2 tsp cayenne or swap paprika for smoked chipotle to give heat.
- Gluten-free: Use gluten-free flour and gluten-free panko or crushed cornflakes in place of the panko.
- Air-fryer option: Cook at 400°F (200°C) for 8–10 minutes, flipping halfway for extra crispness.
Frequently Asked Questions
Q: Can I use frozen fish fillets?
A: Yes. Thaw fully and pat dry before cutting and breading. Excess moisture prevents the coating from crisping.
Q: How do I know the fish is cooked through?
A: The fish should flake easily with a fork and reach an internal temperature of 145°F (63°C). Strips about 1 inch thick usually cook within 12–15 minutes at 425°F.
Q: Can I make the tartar sauce ahead of time?
A: Yes. Make it up to 3–5 days ahead and store in the refrigerator. The flavors meld and often taste better after a few hours, but keep it chilled.
Q: My panko fell off while baking. How can I prevent that?
A: Make sure you shake off excess flour but leave a thin coating, press the panko firmly onto the egg-coated fish, and avoid overcrowding the pan. A light spray of oil helps set the crumbs too.
Q: What fish works best?
A: Mild, flaky white fish like cod, haddock, pollock, tilapia, or basa all work well. Choose firm fillets that hold together when cut into sticks.
Q: Can I halve the mayo in the tartar sauce for fewer calories?
A: Yes. Replace half the mayo with plain Greek yogurt for a lighter sauce without losing creaminess.
Q: Is it okay to bake at a lower temperature for longer?
A: You can, but higher heat (425°F) helps the panko brown quickly while keeping the fish moist. Lower temps may dry the fish or yield less crisp crust.
Conclusion
These Crispy Baked Fish Sticks With Tartar Sauce are an easy, crowd-pleasing dish that delivers crisp texture and bright, tangy flavor with minimal effort. They’re perfect for weeknights, casual gatherings, or a comforting snack. For another take on a crunchy, family-friendly fish stick recipe and serving ideas, check out Crispy Baked Fish Sticks with Tartar Sauce – The Comfort of Cooking. Give this recipe a try — it’s fast, tasty, and sure to become a favorite.
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Crispy Baked Fish Sticks with Tartar Sauce
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
Crispy, golden fish sticks with a crunchy panko coating and flaky white fish inside, served with a bright, tangy tartar sauce.
Ingredients
- 1 pound white fish fillets (such as cod or haddock)
- 1 cup panko bread crumbs
- 1/2 cup flour
- 2 eggs, beaten
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon dill pickle relish
- 1 teaspoon capers (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Cut the fish fillets into even strips about 1 to 1 1/2 inches wide.
- In one bowl, combine the flour with salt, pepper, garlic powder, and paprika. In a second bowl, beat the eggs. In a third bowl, place the panko bread crumbs.
- Dredge each fish strip first in the seasoned flour, then dip it into the beaten eggs, and finally press into the panko to coat well.
- Arrange the breaded fish sticks in a single layer on the prepared baking sheet. Lightly spray the tops with cooking spray and bake for 12–15 minutes, turning halfway through, until golden and crispy.
- While the fish bakes, whisk together the mayonnaise, lemon juice, dill pickle relish, and capers in a small bowl for the tartar sauce. Adjust salt or lemon as needed.
- Serve the fish sticks hot with tartar sauce and lemon wedges, if desired.
Notes
For extra flavor, consider adding Dijon mustard or smoked paprika to the tartar sauce. Store tartar sauce separately in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 1g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 7g
- Unsaturated Fat: 37g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 220mg
