Description
Crispy, golden fish sticks with a crunchy panko coating and flaky white fish inside, served with a bright, tangy tartar sauce.
Ingredients
Scale
- 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