Description
These Crunchy Cod Fish Sticks are perfectly seasoned, deep-fried to perfection, and served with a tangy homemade tartar sauce.
Ingredients
Scale
- 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