Flaky cod in a crispy golden coating kids devour
Homemade Fish Sticks
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
6
24 fish sticks
Difficulty
Easy
Cost
Moderate
$$
Homemade Fish Sticks
Flaky cod in a crispy golden coating kids devour
★4.5(25)
Mild white fish cut into sticks, coated in seasoned breadcrumbs, and baked until flaky inside and crunchy outside. A wholesome upgrade to the freezer aisle classic.
15m
Prep Time
15m
Cook Time
30m
Total Time
6
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
These baked fish sticks are tender and flaky with a satisfyingly crunchy exterior, made from real cod fillets. They pair perfectly with tartar sauce, ketchup, or a squeeze of lemon.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 1.5 lbs cod fillets, cut into 1-inch wide sticks
- 1 cup panko breadcrumbs
- 1/3 cup all-purpose flour
- 2 eggs, beaten
- 1 tsp Old Bay seasoning
- 2 tbsp Parmesan cheese, grated
Instructions
- 1
Preheat oven to 425°F and place a wire rack on a lined baking sheet. Spray the rack with cooking spray.
- 2
Mix panko with Parmesan and Old Bay in a shallow dish. Place flour and eggs in separate dishes.
- 3
Pat fish sticks dry, then dredge in flour, dip in egg, and coat in the panko mixture.
- 4
Place on the wire rack and spray tops lightly with cooking spray.
- 5
Bake 12-15 minutes until coating is golden and fish flakes easily with a fork.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
CodTilapia or pollock
Any mild, firm white fish works here
Panko breadcrumbsCrushed Ritz crackers
Crackers add a buttery flavor kids love
Tips & Storage
Pro Tips
Pat the fish very dry before breading to help the coating stick and crisp properly.
A wire rack elevates the sticks so hot air circulates underneath for all-around crunch.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate up to 3 days. Freeze uncooked breaded sticks up to 2 months.
Reheating
Reheat on a baking sheet at 400°F for 8 minutes until crispy and heated through.
Nutrition Facts
Per serving (90mg) · 6 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates8g
Fat12g
Fiber420mg
Sugar0g
Sodium0g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What fish can I substitute?
- Tilapia, pollock, or haddock all work well—choose any mild white fish.
- Can I air fry them?
- Yes, air fry at 400°F for 8-10 minutes, flipping halfway through.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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