Homemade fish sticks are crispy on the outside, tender on the inside, and so much better than store-bought. They’re made with fresh fish fillets, coated in seasoned breadcrumbs, and pan-fried until golden. A simple, family-friendly meal that’s perfect with a side of tartar sauce or lemon wedges.
Ingredients
Here’s what you need to make this easy recipe:
To make homemade fish sticks, you’ll need just a few simple ingredients. The most important one is the fish — choose firm, flaky white fish such as cod, halibut, pollock, haddock, or hake. These types hold their shape well during cooking and have a mild flavor that works great with the crispy coating. Avoid very delicate or oily fish, which may fall apart or overpower the coating.
The coating is made with flour, eggs, and a mix of breadcrumbs for extra crunch: fine breadcrumbs stick well to the fish, while panko gives that signature crispy finish.
Seasoning: A blend of paprika, Italian seasoning, garlic, and onion powder gives the fish sticks a boost of flavor, but you can easily swap in smoked paprika, lemon pepper, Old Bay, Fajita seasoning, or Cajun seasoning for a different twist.
For frying, clarified butter makes them extra delicious, but vegetable oil works just as well. Clarified butter is regular butter with the milk solids removed, which means it won’t burn as easily and can handle higher heat, making it ideal for frying. You can easily make it at home.
How to make it step-by-step
STEP 1: Cut the fish fillets into sticks: Cut the fish into ¾-inch (2 cm) sticks. Season them with salt and pepper on all sides (I used about 2 teaspoons of salt and ¼ teaspoon of pepper, but season to your taste).
(1 1/2 pounds (675g) white fish with firm flesh)
STEP 2: Prepare your breading station — you will need three plates:
- On the first flat plate, combine the flour with paprika, Italian seasoning, garlic powder, and onion powder.
- In the second (a soup plate or bowl), add the eggs and beat them.
- On the third flat plate, add both types of breadcrumbs and stir them together.
(1/3 cup (40g) flour, 1 teaspoon paprika, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 large eggs, 1/2 cup (75g) fine breadcrumbs, 1/2 cup (35g) Panko breadcrumbs)
STEP 3: Bread the fish: Coat each piece in the flour mixture, then dip it in the beaten egg, and finally coat it in the breadcrumbs. Repeat with all the fish pieces.
STEP 4: Shallow-fry the fish sticks: Heat some of the clarified butter or oil in a large frying pan over medium-high or high heat and cook the fish sticks in batches (make sure not to overcrowd the pan, as this would lower the oil temperature and result in greasy fish sticks) until browned on all sides. Once browned, they are done. Don’t cook them over medium or low heat, or you may overcook the fish while waiting for the breading to brown.
Transfer to a plate and season lightly with salt.
We love them with tartar sauce.
Enjoy!
Storage and Reheating
Store leftover fish sticks in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for about 8–10 minutes or until crispy and heated through. You can also reheat them in a pan over medium heat. Avoid microwaving — it will make the coating soggy. Fish sticks can also be frozen after cooking; reheat from frozen in a 400°F (200°C) oven for 15–18 minutes.
Serving suggestions
The best fish sticks sauce for me is tartar sauce, but there are also other great options:
Recipe FAQ’s
Make sure the pan and fat are properly preheated before adding the fish. Don’t move the fish sticks too early — once the crust is golden and set, they will naturally release from the pan.
You can, but they’re honestly much better pan-fried. The coating gets crispier and more flavorful, and the fish stays juicier. If you still prefer to bake them, pre-toast the breadcrumbs in a dry pan first for better color and texture, bread the fish sticks, then bake at 400°F (200°C) for about 12 minutes.
Yes, just make sure it’s fully thawed and patted dry before breading to avoid excess moisture, which can make the coating soggy.
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Homemade Fish Sticks
Ingredients
- 1 1/2 pounds (675g) white fish with firm flesh (e.g., halibut, cod, haddock)
- 1/3 cup (40g) flour
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 large eggs
- 1/2 cup (75g) fine breadcrumbs
- 1/2 cup (35g) Panko breadcrumbs
- salt and pepper to taste
- about 1/2 cup clarified butter or vegetable oil, for frying
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Instructions
- Cut the fish fillets into sticks: Cut the fish into ¾-inch (2 cm) sticks. Season them with salt and pepper on all sides (I used about 2 teaspoons of salt and ¼ teaspoon of pepper, but season to your taste).1 1/2 pounds (675g) white fish with firm flesh
- Prepare your breading station — you will need three plates:
- On the first flat plate, combine the flour with paprika, Italian seasoning, garlic powder, and onion powder.1/3 cup (40g) flour, 1 teaspoon paprika, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder
- In the second (a soup plate or bowl), add the eggs and beat them.2 large eggs
- On the third flat plate, add both types of breadcrumbs and stir them together.1/2 cup (75g) fine breadcrumbs, 1/2 cup (35g) Panko breadcrumbs
- Bread the fish: Coat each piece in the flour mixture, then dip it in the beaten egg, and finally coat it in the breadcrumbs. Repeat with all the fish pieces.
- Shallow-fry the fish sticks: Heat some of the clarified butter or oil in a large frying pan over medium-high or high heat and cook the fish sticks in batches (make sure not to overcrowd the pan, as this would lower the oil temperature and result in greasy fish sticks) until browned on all sides. Once browned, they are done. Don’t cook them over medium or low heat, or you may overcook the fish while waiting for the breading to brown.
- Transfer to a plate and season lightly with salt.
- We love them with tartar sauce.
- Enjoy!
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