A delicious and easy recipe for crispy baked fish sticks served with a tangy tartar sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 pound white fish fillets (such as cod or tilapia)
1 cup all-purpose flour
2 large eggs
1 cup breadcrumbs (preferably panko for extra crunch)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper to taste
Cooking spray or olive oil for drizzling
For the tartar sauce:
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/4 cup dill pickles, finely chopped
Salt and pepper to taste
Instructions
Preheat the oven to 425°F. Line a baking sheet with parchment paper and lightly spray it with cooking spray or drizzle with olive oil.
Cut the fish fillets into strips about 1 inch wide. Set aside.
In a shallow bowl, combine the flour, garlic powder, onion powder, paprika, salt, and pepper. In another bowl, beat the eggs. In a third bowl, place the breadcrumbs.
Coat each fish strip in the flour mixture, shaking off the excess. Dip it into the beaten eggs, then roll it in the breadcrumbs until fully coated. Place the coated fish sticks on the prepared baking sheet.
Lightly spray or drizzle the tops of the fish sticks with cooking spray or olive oil. Bake in the preheated oven for 12-15 minutes, flipping halfway through, until golden brown and cooked through.
While the fish sticks are baking, prepare the tartar sauce by combining mayonnaise, Dijon mustard, lemon juice, chopped dill pickles, salt, and pepper in a small bowl. Mix well and refrigerate until ready to serve.
Serve the crispy baked fish sticks hot with the tartar sauce on the side.
Notes
For added flavor, try adding a teaspoon of dried dill or parsley to the breadcrumb mixture.
You can also substitute the white fish with salmon or shrimp for a different taste.
For a healthier twist, serve with a side of steamed vegetables instead of fries.