Homemade Fish Sticks Recipe
These Homemade Fish Sticks are crispy, flavorful, and so easy to make! Perfect for a nostalgic dinner or a fun party snack.
Equipment
- Large Mixing Bowl
- Shallow dishes
- Frying Pan
- Spatula
- Paper Towels
Ingredients
- 2 fillets white fish (tilapia, cod, catfish, or your favorite variety)
- 2 teaspoons salt (to enhance flavor)
- 1 teaspoon black pepper (for a hint of spice)
- 1 large egg (to bind the breading)
- 2 tablespoons half and half (for a creamier texture)
- 1 cup all-purpose flour (for the breading station)
- 1 cup plain breadcrumbs (for that crispy coating)
- 1 teaspoon garlic powder (adds depth of flavor)
- 1 teaspoon Italian seasoning (for a herby twist)
- 1 cup vegetable oil (for frying, or see note for baking)
Instructions
- Start by cutting your white fish fillets into rectangular strips, about 1 inch wide and 3-4 inches long. Pat them dry with paper towels to ensure a crispy coating.
- In a small bowl, mix together the salt and black pepper. Sprinkle this mixture evenly over the fish strips on both sides for enhanced flavor.
- In one shallow dish, add the all-purpose flour. In another dish, whisk together the egg and half and half until smooth. In a third dish, combine the plain breadcrumbs with garlic powder and Italian seasoning.
- Coat each fish strip in flour first, shaking off any excess. Then dip it into the egg mixture, allowing the excess to drip off. Finally, roll the fish in the breadcrumb mixture, pressing gently to adhere the crumbs to the fish.
- In a large frying pan, heat the vegetable oil over medium-high heat. You want enough oil to cover the bottom of the pan, about 1/4 inch deep. To test if the oil is hot enough, drop in a small piece of breadcrumb; it should sizzle immediately.
- Carefully place the breaded fish strips in the hot oil, making sure not to overcrowd the pan. Fry them for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a spatula to flip them gently.
- Once cooked, transfer the fish sticks to a plate lined with paper towels to absorb any excess oil. Serve them warm with your favorite dipping sauce.
Notes
- Store any leftover fish sticks in an airtight container in the refrigerator for up to 2 days.
- Reheat in a hot skillet for best results to retain their crispiness.
- If you want to freeze them, lay the cooked fish sticks on a baking sheet until frozen, then transfer them to a freezer bag. They can last up to 2 months in the freezer.