Used to eat these by the handful growing up


4 Baked Fish Sticks

One pound of firm white fish, sliced into one-inch broad strips (e.g., cod or tilapia), is required.

Panko breadcrumbs, measuring 1 cup

– Half a cup of Parmesan cheese, shredded – One teaspoon of garlic powder

paprika, measured in teaspoons

Half a teaspoon of salt and a quarter teaspoon of red pepper flakes

– Two big eggs

– One-fourth cup of regular flour

– Olive oil or cooking spray for frying


Get your oven ready for 400 degrees Fahrenheit and line a baking sheet with parchment paper. Make a small grease or spray of olive oil to coat the paper.

Mix the panko breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper in a shallow dish.

Crack the eggs into a another basin and whisk them well until they become foamy.

Distribute the flour evenly onto a dish.

Coat each set of fish strips in a different mixture: flour, egg, and breadcrumbs. After dredging, brush off any excess flour.

Arrange the coated fish strips on the baking sheet that has been prepared, taking care not to let them contact.

Add the fish to the oven and bake for 15 to 20 minutes, or until the top is brown and readily flaked with a fork. Flip the fish sticks over halfway through baking to ensure uniform crispiness.


Incorporating crushed cornflakes into your breadcrumb mixture will give it an additional crunch, and if you’re looking for a gluten-free alternative, almond meal works well.

– A Never be afraid to try new seasonings; dill brings a hint of brightness and old bay seasoning adds an appealing flavor, just to name a few.

– A Add a little heat to your traditional tartar sauce by mixing in some Sriracha for a dip that’s sure to please those who like things on the spicy side.

– A Keep a close check on your fish sticks in the last few minutes of baking to make sure they don’t burn, but also keep in mind that every oven is different.