These Easy Homemade Fish Sticks are crispy on the outside, flaky on the inside, and just downright delicious! They’re super easy to whip up and completely egg-free, which is great if you have allergies to consider. Plus, they’re baked instead of fried, so you can enjoy that satisfying crunch without the extra grease. The best part? These fish sticks are freezer-friendly, so you can make a batch and have them ready to go whenever you need a quick, kid-approved meal.
Oriana’s Thoughts On The Recipe
These Easy Homemade Eggless Fish Sticks are crispy on the outside, flaky on the inside, and just downright delicious. What I love most is how easy they are to make. Seriously, you can have these on the table in under 30 minutes, and they taste so much better than those store-bought versions. Plus, they’re baked, not fried, so you can feel good about serving them to your kids, toddlers, and even adults.
These egg-free fish sticks are freezer-friendly! I like to make a big batch and keep them on hand for those busy weeknights. Just pop them in the oven, and dinner is served! I’m telling you, once you try these, you’ll never go back to the frozen aisle again.
Trust me, once you try these, you’ll never want to go back to store-bought fish sticks again!
What I Love About This Recipe
So easy to make!: This recipe is a breeze from start to finish. With just a few basic ingredients and minimal prep time, you’ll have dinner ready in no time.
Egg-free: Whether you have an egg allergy in the family or you’re just looking to cut back, this recipe is completely egg-free.
Healthy and tastes much better than store-bought!: These fish sticks are baked, not fried, making them a healthier option without sacrificing any of that delicious crunch. Plus, since you’re making them from scratch, you know exactly what’s going into them—no mystery ingredients here!
Crispy on the outside and flaky on the inside: The combination of breadcrumbs and panko creates a perfect crispy coating, while the fish stays moist and flaky on the inside.
Wonderful dinner for kids, toddlers, and adults alike: These fish sticks are a hit with everyone at the table. They’re easy for little hands to hold and dip, and the mild flavor appeals to even the pickiest eaters.
Freezer-friendly: One of the best things about this recipe is that it’s freezer-friendly. Make a big batch, freeze them, and then bake as needed. They’re perfect for those nights when you need something quick and tasty.
Potential Cons Of The Recipe
- Not as quick as store-bought options: Prepping the fish sticks does take a bit of time, especially when compared to just popping store-bought ones in the oven.
- Breadcrumb coating can be messy: Dipping the fish into the flour mixture and then into the breadcrumbs can be a bit messy, especially if you’re in a hurry.
- Requires fresh fish fillets: Using fresh fish fillets means you’ll need to plan ahead a little, especially if you don’t have any on hand.
Tips To Mitigate These Cons
- Pre-bread the fish sticks: If time is an issue, you can bread the fish sticks ahead of time and store them in the fridge until you’re ready to bake. This cuts down on prep time when you’re ready to cook.
- Use a breading station: Set up a breading station with plates for the flour mixture and breadcrumbs. It’ll help keep the mess contained and make the process smoother.
- Keep fish fillets in the freezer: If fresh fish fillets aren’t always available, keep some frozen fillets on hand. Just thaw them in the fridge before you start the recipe.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Fish Fillet: The star of the show! Choose a white fish like cod, haddock, or tilapia. These are mild in flavor and have a nice flaky texture when baked.
- Salt and Pepper: Simple seasoning to enhance the flavor of the fish.
- All-Purpose Flour: The flour helps the water stick to the fish and creates a base for the breadcrumbs to adhere to.
- Water: Combined with flour, water acts as a binder in place of eggs. It’s a great alternative for those with egg allergies.
- Breadcrumbs: Regular breadcrumbs give the fish sticks a solid base coating. They add to the crispiness of the final product.
- Panko: Panko breadcrumbs are larger and lighter than regular breadcrumbs, which makes the fish sticks extra crispy. Don’t skip this ingredient!
- Old Bay Seasoning: This seasoning mix adds a bit of spice and complexity to the fish sticks. It’s a blend of herbs and spices that pairs perfectly with seafood. Note: If you don’t like it or it is not available, just skip it.
- Dried Parsley: Adds a pop of color and a hint of herb flavor to the breadcrumb coating. Note: You can substitute with fresh parsley if you prefer.
- Paprika: Paprika adds a subtle smoky flavor and beautiful color to the fish sticks. It’s a mild spice that complements the other seasonings well.
- Garlic Powder:
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Cut And Season The Fish
Pat the fish fillet dry with a paper towel. Season with salt and pepper on both sides. Cut the fish fillet into sticks (1 to 1 1/2-inch thick and about 3-inch long).
Step 2 – Prepare The Breading
In a shallow bowl, combine the flour and water. In a second shallow bowl, mix breadcrumbs, panko, old bay seasoning, dried parsley, and paprika.
Step 3 – Dip And Coat
Dip the fish sticks in the flour mixture, shake off excess, and then into the breadcrumb mixture, making sure to coat each piece evenly and thoroughly. Press with your hand, shake off excess, and place on a large dish or cutting board.
Step 4 – Bake
Place a rack on a baking tray (not critical, but it bakes more evenly). Spray both sides of the fish sticks generously with oil. Bake the fish sticks at 450°F for 12 minutes. If they still need more color, place them under the broiler very briefly (watch carefully) until they gain a nice golden brown color.
Step 5 – Enjoy!
Drizzle with fresh lemon juice and garnish with fresh chopped parsley, if desired. Serve.
Recipe Tips
- Cut the fish evenly: Ensure that your fish fillets are cut into even-sized sticks to ensure they cook evenly.
- Don’t overcrowd the tray: Leave some space between each fish stick on the baking sheet. Overcrowding can cause them to steam rather than bake, resulting in a less crispy coating.
Food Allergy Swaps
- Gluten-Free: Use gluten-free all-purpose flour and gluten-free breadcrumbs in place of regular ones.
- Dairy-Free: This recipe is naturally dairy-free, so no substitutions are needed.
Variations & Additions
- Spicy Fish Sticks: Add a pinch of cayenne pepper or some chili flakes to the breadcrumb mixture for a spicy kick.
- Herb-Crusted Fish Sticks: Mix in some dried oregano, basil, or thyme for an herbaceous twist.
- Cheesy Fish Sticks: Mix a couple of tablespoons of grated Parmesan cheese into the breadcrumb mixture for a cheesy coating.
Serving Suggestions
These fish sticks are perfect with a side of homemade tartar sauce or a squeeze of fresh lemon juice. Pair them with a crisp green salad, some oven-baked fries, or even a simple veggie medley for a complete meal.
Storing and Freezing Instructions
Storing: Leftover fish sticks can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 8 minutes, or until heated through and crispy.
Freezing: To freeze, place the uncooked, breaded fish sticks on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 3 months. When ready to bake, place the frozen fish sticks on a baking sheet and bake at 400°F (200°C) for 15-18 minutes, or until crispy and cooked through.
Frequently Asked Questions
Yes, but be sure to thaw the fish fillets completely and pat them dry with paper towels before breading to prevent excess moisture.
For extra crispiness, you can spray the breaded fish sticks with olive oil spray or melted before baking.
Absolutely! While white fish works best, you can experiment with salmon or other firm fish varieties for a different flavor.
Reheat them in the oven or an air fryer to maintain their crispiness. Avoid using the microwave, as it can make the coating soggy.
1 lb of fish fillets makes about 16 fish sticks.
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Recipe Card 📖
Easy Homemade Eggless Fish Sticks
Equipment
Ingredients
- 1 lb firm skinless fish fillet, such as cod, tilapia, haddock, or salmon, about 1-inch thick (thawed if frozen)
- Salt and pepper to taste
- 1/2 cup (70 g) all-porpuse flour
- ½ cup (120 ml) water
- 3/4 cup (105 g) classic breadcrumbs
- 3/4 cup (60 g) panko
- 1/2 teaspoon Old Bay seasoning (optional)
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon paprika
- 2 teaspoons garlic powder
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat oven to 400° F (200º C). Place a rack on a baking tray (not critical but bakes more evenly).
- Pat fish fillet dry with a papper towel. Season with salt and peper on both sides. Cut the fish fillet into sticks (1 to 1 1/2-inch thick and about 3-inch long).
- In a shallow bowl, combine the flour and water.
- In a second shallow bowl, mix breadcrubms, panko, old bay seasoning, dried parsley, paprika, and garlic powder.
- Dip the fish sticks in the flour mixture, shake off excess, and then into the breadcrumb mixture, making sure to coat each piece evenly and thoroughly. Press with your hand, shake off excess, and place on a large dish.
- Place the fish sticks on prepared baking tray. Generously spray both sides of the fish sticks with olive oil.
- Bake the fish sticks for 12 minutes. If the fish sticks need more color still, place them under the broiler very briefly (watch carefully) until fish sticks gain a nice golden brown color.
- Drizzle with fresh lemon juice and garnish with fresh choppen parsley, if desired. Serve with your favorite sauces; ours is Eggless Tartar Sauce.
- Gluten-Free: Use gluten-free all-purpose flour and gluten-free breadcrumbs in place of regular ones.
- Dairy-Free: This recipe is naturally dairy-free, so no substitutions are needed.
- Cut the fish evenly: Ensure that your fish fillets are cut into even-sized sticks to ensure they cook evenly.
- Don’t overcrowd the tray: Leave some space between each fish stick on the baking sheet. Overcrowding can cause them to steam rather than bake, resulting in a less crispy coating.
- Spicy Fish Sticks: Add a pinch of cayenne pepper or some chili flakes to the breadcrumb mixture for a spicy kick.
- Herb-Crusted Fish Sticks: Mix in some dried oregano, basil, or thyme for an herbaceous twist.
- Cheesy Fish Sticks: Mix a couple of tablespoons of grated Parmesan cheese into the breadcrumb mixture for a cheesy coating.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
