There’s nothing like homemade fish sticks with a crispy golden crust and tender, flaky cod inside. These Crunchy Cod Fish Sticks are perfectly seasoned, deep-fried to perfection, and served with a tangy homemade tartar sauce.
These homemade fish sticks are easy to make, kid-friendly, and taste way better than anything store-bought.
Why You Should Make These Homemade Fish Sticks
- Perfectly Crunchy Texture – The panko coating gives these fish sticks an irresistibly crispy crunch.
- Better Than Frozen – No preservatives, just fresh ingredients and amazing flavor.
- Kid-Friendly and Family Approved – A fish dinner everyone will love, including picky eaters.
- Homemade Tartar Sauce – Creamy, tangy, and the perfect dipping sauce to compliment the crunchy cod fish sticks.
- Customizable Cooking Methods – Deep-fry, bake, or air-fry the fish sticks, to suit your preference.
Ingredients
- Cod: Substitute with haddock, pollock, halibut or sea bass
- Flour: Use gluten-free flour or cornstarch for a gluten-free version.
- Panko Breadcrumbs: Swap with crushed cornflakes or regular breadcrumbs.
- Eggs: Use buttermilk or a flax egg mixture (1 tablespoon flaxseed + 2.5 tablespoons water) for an egg-free alternative.
- Dijon Mustard: Replace with yellow mustard or whole grain mustard.
How to Prepare Crunchy Cod Fish Sticks
- In a bowl, combine all the ingredients for the tartar sauce. Mix well and refrigerate while preparing the fish sticks.
- Set up a dredging station: In one bowl, combine flour, 1/2 teaspoon salt, the onion powder, garlic powder, paprika, and black pepper. Mix well.
- In another bowl, whisk the eggs and milk together.
- In a third bowl, add the panko breadcrumbs.
- Cut the cod into sticks and season with the remaining teaspoon of salt.
- Coat each piece of fish in the flour mixture, shaking off excess. Dip into the egg mixture, then coat with panko, pressing gently to adhere.
- Heat oil in a deep pan or deep fryer to 350°F (175°C).
- Fry the panko crusted fish sticks in batches for 5-7 minutes, or until golden brown and fully cooked.
- Remove from the oil and immediately sprinkle with salt.
- Place the fish sticks onto a platter. Garnish with fresh parsley.
- Serve immediately with lemon wedges and homemade tartar sauce.
How to Serve and Store Homemade Fish Sticks
Serve these Crunchy Cod Fish Sticks with:
- Dipping Sauces – Besides tartar sauce, try yum yum sauce, sweet chili sauce and/or Sriracha mayo.
- Side Dishes – Pair with French fries, fried potatoes, coleslaw, and/or roasted vegetables.
- Bread Options – Serve in a sandwich with lettuce and tomato for a crispy fish sandwich.
How to Store Leftovers
- Store the crunchy fish sticks in an airtight container for up to 3 days.
- Store the homemade tartar sauce in an airtight container in the fridge for up to a week.
- To Reheat the fish sticks, either bake at 375°F (190°C), or air fry at 375°F (190°C) until crispy.
FAQs
- Can I use a different type of fish for this recipe? Yes! While cod works great, you can substitute it with haddock, pollock, halibut, or any firm white fish.
- How do I make these fish sticks gluten-free? Use a gluten-free flour blend and swap the panko breadcrumbs for crushed gluten-free crackers or cornflakes.
- Can I bake these fish sticks instead of frying them? Yes! Once coated, spray with cooking spray or olive oil and bake at 425°F (220°C) for 15-18 minutes, flipping halfway through, until crispy and golden brown.
- Can I cook these in an air fryer? Absolutely! Once coated, spray with cooking spray or olive oil and air fry at 400°F (200°C) for 10-12 minutes, flipping halfway through for even crispiness.
- How do I prevent the breading from falling off? Make sure to press the panko firmly onto the fish and let the coated fish sticks rest for a few minutes before frying. You can even place the coated fish sticks in the fridge to firm up for a few minutes prior to frying.
- Can I make these ahead of time? Yes! You can bread the fish sticks and store them in the fridge for up to 24 hours before frying, or freeze them for later.
- Can I freeze homemade fish sticks? Yes! Freeze them in a single layer before transferring them to a freezer bag. They’ll keep for up to 2 months.
- What’s the best way to reheat fish sticks? Reheat in the oven at 375°F (190°C) or in an air fryer at 375°F (190°C) until crispy again. Avoid microwaving, as it can make the crunch fish sticks soggy.
More Crunchy Fish Recipes to Love
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Crunchy Cod Fish Sticks
- Total Time: 35 minutes
- Yield: 5–6 servings 1x
Description
These Crunchy Cod Fish Sticks are perfectly seasoned, deep-fried to perfection, and served with a tangy homemade tartar sauce.
Ingredients
- 1 1/2 to 2 pounds cod, cut into sticks
- 1 1/2 teaspoons salt, divided
- 1 cup flour
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 3 eggs, beaten
- 1 tablespoon milk
- 6 ounces panko breadcrumbs
- Oil for deep frying
- 1 tablespoon fresh chopped parsley, for garnish
- Lemon wedges, for serving
For the Homemade Tartar Sauce:
- 1/2 cup mayo
- 1/3 cup sour cream
- 3 tablespoons dill pickle relish
- 2 tablespoons chopped capers
- 1 tablespoon minced white onion
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon fresh or dried dill
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Juice of 1/2 lemon
Instructions
- In a bowl, combine all the ingredients for the tartar sauce. Mix well and refrigerate while preparing the fish sticks.
- Set up a dredging station: In one bowl, combine flour, 1/2 teaspoon salt, the onion powder, garlic powder, paprika, and black pepper. Mix well.
- In another bowl, whisk the eggs and milk together.
- In a third bowl, add the panko breadcrumbs.
- Pat the cod dry with paper towels. Cut the cod into sticks and season with salt.
- Coat each piece of fish in the flour mixture, shaking off excess. Dip into the egg mixture, then coat with panko, pressing gently to adhere.
- Heat oil in a deep pan or deep fryer to 350°F (175°C).
- Fry the panko crusted fish sticks in batches for 5-7 minutes, or until golden brown and fully cooked.
- Remove from the oil and immediately sprinkle with salt.
- Place the fish sticks onto a platter. Garnish with fresh parsley.
- Serve immediately with lemon wedges and the homemade tartar sauce.
- ENJOY!
Notes
- Fresh cod works best in this fish stick recipe. However, easily substitute with any firm, white fish.
- If using frozen cod, be sure to thaw properly.
- Pat the fish dry before seasoning with salt.
- Season the flour with your favorite seasonings. Add a bit of Cajun or Creole seasonings for spice.
- Be sure to pack on the panko to ensure the coating will not fall off during frying.
- Make sure the temperature of the oil is not too hot. If so, the outside will cook before the fish is fully cooked on the inside.
- Drain the fish on paper towels or use a cooling rack to drain excess oil.
- Salt immediately out of the fry.
- Easily coat the fish sticks ahead of time and refrigerate for up to 24 hours prior to frying.
- Instead of frying, see directions on how to bake or air fry the fish sticks.
- Once coated, flash freeze the cod sticks for later use. They will last in the freezer for up to 2 months.
- Nutrition information does not include the homemade tartar sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Moderate
- Cuisine: Fish and Seafood
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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