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Homemade Fish Sticks

Homemade Fish Sticks
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Homemade Fish SticksPhoto/Art by Aimee Seavey

Yield: 4 servings

A New England frozen favorite since the 1950's, homemade fish sticks are easy to make and can be eaten right away of frozen for later.


    • 1 large, firm white fish fillet (or about 1 1/2 lbs.)
    • 1 cup all-purpose flour
    • 2 large eggs, beaten
    • 2 cups panko breadcrumbs
    • 2 teaspoons Old Bay seasoning
    • 2 teaspoons dried parsley
    • Additional seasoning of your choice
    • 1-2 tablespoons olive oil
    • Salt and pepper to taste


Preheat oven to 450 degrees.

Place flour in one bowl, beaten eggs in a second bowl, and in a large shallow dish, combine the panko and spices. Once combined, toss the crumbs with the olive oil.

Cut the fish fillet(s) into equal-sized strips (about 4 inches long). One by one, dredge the strips in the flour, tapping to remove any excess, then arrange on a cutting board. Once all of the strips have been floured, dip them into the beaten eggs, then the seasoned crumbs, making sure to press firmly so the crumbs stick. Arrange the finished fish sticks on a baking sheet lined with foil that has been lightly greased with cooking spray.

Give the fish sticks a few spritzes of olive oil or cooking spray, then bake the fish sticks for 10-18 minutes, depending on thickness. Flip the sticks at about 7 minutes so they cook evenly. Alternately, you can add a few inches of oil to a heavy skillet and fry the fish sticks until golden brown, about 3-4 minutes per side. Transfer to a plate lined with paper towels to drain before serving.

Serve homemade fish sticks with lemon wedges and tartar sauce or cocktail sauce.

Additional Notes:

If you'd like to freeze your fish sticks for later, transfer the baking sheet with the finished fish sticks to the freezer until the sticks are solid (about 2 hours), then place in a freezer-friendly zip-top bag and keep in the freezer until ready to use. Add a few extra minutes to the baking time when making frozen fish sticks.

Updated Tuesday, November 12th, 2013

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