Homemade fish sticks that are flaky and tender on the inside and crispy on the outside. Baking the fish on top of an oven-safe rack inset into a rimmed baking sheet helps to make the fish sticks extra crisp. If you do not have one, bake the fish sticks directly on a baking sheet lined with parchment paper or a silicone baking mat and turn once during baking.
You Will Need
1 pound cod fillets, sliced crosswise into 1-inch strips
1/3 cup all-purpose flour
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 large eggs
2 to 3 dashes hot sauce, optional
1 1/3 cup panko breadcrumbs
1 teaspoon dried dill or 1 tablespoon chopped fresh dill
Olive oil or non-stick cooking spray
Salt and fresh ground black pepper
Heat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat. If you have one, place an oven-safe wire rack on the baking sheet and spray with nonstick cooking spray. This will make the fish sticks extra crispy.
Prepare three shallow bowls. In the first bowl, whisk the flour with onion powder, garlic powder, and 1/2 teaspoon of fine sea salt. In a second bowl, whisk the eggs and hot sauce together until blended. In the final bowl, stir the breadcrumbs and dill together. Drizzle one tablespoon of olive oil over the breadcrumbs and mix until most of the breadcrumbs are lightly coated. (Or spray with nonstick cooking spray).
Pat the fish very dry then with one hand, roll a piece of fish into the flour. Shake off excess flour and then dip into the egg mixture. Shake excess egg off, and then with your other hand or a fork, roll the fish into the breadcrumbs and place onto the prepared baking sheet (or onto the rack). Repeat with remaining pieces of fish.
Bake for 15 to 20 minutes, turning once during cooking. (If you are using a rack, there is no need to turn). The fish sticks are done when the breading is golden brown and the fish flakes easily with a fork.
Serve with a very light sprinkle of salt and fresh ground black pepper over the top.
The full recipe post can be found on Inspired Taste here