Best Crispy Baked Fish Sticks To Share With The Kids

Fish Sticks

Real talk: I fully expected my kids not to like these since they love the ones from the freezer aisle of the store. So I was delighted to see they actually gobbled these up just as quickly as the store-bought ones. These are half the cost to make as they are to buy (I usually buy the Ian’s Natural brand), which makes it easier for me to stick to my grocery budget. And while I don’t always have access to high-quality fish in the small town where I live, I love to make these when I can find some. This recipe calls for just a few ingredients and reheats really well. You can make them anytime during the day that you want to serve them and simply reheat them right before dinner. I make my fish sticks with tilapia, but I note a few options to use other fish too at the bottom of the recipe. We love this fish recipe with a squeeze of lemon and dipped into ketchup, but you can serve with tartar sauce or any other dip you like. These are also great in fish tacos. (You may also like my Fish Nuggets and Fish Stick Tacos.)

Ingredients You Need

To make this recipe, you need the following ingredients. Sign up for our email updates to get tips and ideas sent to your inbox.

Tilapia filets: You can use fresh tilapia from the fish counter or frozen tilapia. If using frozen, thaw according to the package directions before starting the recipe and pat dry. Eggs Flour: I use all-purpose flour, but you can use whole wheat or a gluten-free flour blend if you prefer. Panko breadcrumbs: This type of breadcrumbs has a nice texture and helps the fish sticks to become super crispy. Salt: A little salt helps add flavor to the final fish recipe.

TIP: You can add parsley, dried garlic, or any other spices you like in the coating for more flavor.

Step-by-Step Instructions

Here’s the overview of how to make the recipe. Scroll down to the bottom of this post for the full information. TIP: Set the bowls up in a little assembly line to make the process easy.

How to Store

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place on a foil or parchment-lined baking sheet and warm for 6-8 minutes in a 375-degree-F oven or about 4 minutes in a 375-degree-F air fryer. You can warm them in 15-second increments in the microwave, but they will not be crunchy.

Best Tips for Success

Use kitchen shears to cut the fish (it’s a little easier than using a knife, I’ve found). Choose sustainable fish that are low-mercury, including tilapia, flounder, or whitefish. You could also use wild salmon or trout, though they may have stronger flavors. Gluten-free: Use GF panko and flour. Egg-free: Swap in vegan mayo for the eggs. Add a dash of ground garlic, dried parsley, black pepper, or any other spice or herb you like to add more flavor. Serve with fresh lemon, ketchup, tartar sauce, or any other sauce you like. We like to have these with simple sides such as Mashed Potatoes, Roasted Broccoli, or Salad. They’re also great in tacos.

I’d love to hear your feedback on this recipe if you try it, so please leave a rating and a comment below.