HomeMade Fish Sticks
A staple from the freezer aisle! Make your HomeMade Fish Sticks from scratch instead of using additional processed components. If you prepare a large quantity, you can freeze a tastier and healthier version instead of purchasing them from the shop.
It’s a staple from childhood! Who else ate fish sticks as a child? Since we couldn’t live without them, we had to manufacture our homemade fish sticks from scratch. This homemade version is made with fresh cod, panko bread crumbs, herbs, and spices that make it so much more delicious than what you’ll find at the grocery store. It’s baked for a healthier option that the whole family will love, but the store-bought freezer aisle version is overly processed.
Fish Sticks: What Are They?
For the uninitiated, fish sticks, often called fish fingers, are pieces of white fish coated in breadcrumbs and deep-fried (or occasionally baked). They’re a frozen food mainstay in many homes since they’re a simple, quick supper that reheats well in the oven, even though they’re frequently limited to the freezer section. The majority of manufacturers produce them using a minced mixture of various white fish, but we eliminate the extra processing by utilizing entire fish fillets and no additional fillers in our Homemade Fish Sticks recipe. Compared to the frozen store-bought option, this makes them healthier but still fresh, straightforward, and nostalgic.
Ingredients Required:
Cod:
This is our favorite, but you may also use pollock, haddock, sole, or any other white fish.
Panko Bread Crumbs:
We adore using these Japanese-style bread crumbs because they toast wonderfully and are created from bread without crusts, which results in a dryer, airier, and flakier bread crumb. Of course, you could also use whichever breadcrumbs you have on hand.
Vinegar and Egg:
The breadcrumbs will adhere to the fish if a small amount of white wine vinegar is combined with some eggs.
Garlic powder, pepper, paprika, and thyme:
These seasonings and herbs give the panko coating a contrasting taste.
Garlic powder, salt, and pepper:
To guarantee that these handmade fish sticks are anything but boring, add more taste to the egg wash!
Simple to Produce:
Slice the Fish:
Our Homemade Fish Sticks are created with complete filets of fish, in contrast to the majority of products found at the grocery store. No fish mixes that are too processed or minced. To do this, cut the fillet into long pieces, or “fingers.” Make sure to cut them longer than you may imagine because the fish will shrink significantly when baked!
Prepare the egg wash and bread crumbs.
The breadcrumb coating is next! The breadcrumbs, an egg wash, and flour to hold everything together are essential for a successful breading. We season the egg wash and breadcrumbs for the perfect flavor and seasoning!
If you toast the breadcrumbs beforehand, they will bake up perfectly crisp and gorgeously golden.
Coat in crumbs, eggs, and flour:
Obtain every component required for a simple and effective coating.
Breadcrumbs, egg wash, flour, and baking sheet. The egg is utilized to make the panko stick to the flour, which serves as a surface for the egg to adhere to.
Cook
These small fish sticks only need to bake for 14 minutes. As you can see, when they bake, they get smaller.
Personalized Fish Sticks:
from the beginning! Baked instead of fried, complete filets instead of small pieces of several fish, and no fillers!
Better still, drown in our Simple Homemade Tartar Sauce for the ultimate homemade meal. Alternatively, pair it with some of our Simple Homemade Tzatziki or 5 Minute Homemade Ketchup!
Nicely crunchy and perfectly seasoned!
Recipe Advice:
Slicing the Cod
To get smooth, clean cuts of that soft fish, it’s important to use a highly sharp knife while cutting any type of fish. Cut the fish into 4-5 inch long and 1 to 1 1/2 inch wide sticks by slicing it against the grain. To guarantee boneless sticks, try your best to cut as close to the central bone as you can without cutting into it.
Breeding Hints
Arrange everything in a single location so that you can easily move from one bowl to the next and the baking tray. I like to keep a little bucket of water and a towel nearby to clean my fingers after washing them in eggs because wet fingers tend to gather breadcrumbs. Once the fish stick has been coated with egg, dip it into the panko breadcrumbs. Finally, quickly rinse and pat dry your fingers to ensure that you haven’t breaded them too!
Methods for Freezing to Store
Making these DIY Fish Sticks in advance is highly recommended! Freezing them prior to baking yields the greatest results, so do that. For directions, refer to the recipe notes. Although they can be frozen after baking, we’ve discovered that reheating the fish causes it to dry out a little. For optimal quality, freeze and then store before baking.
Is Frozen Cod Usable?
You certainly can. Refer to the recipe’s notes. But if you want to create these Homemade Fish Sticks ahead of time, make sure to use only fresh fish—frozen fish should not be frozen.
with a delicate, flaky fish interior! Even better if you prepare them ahead of time and freeze them; that way, when you’re ready to eat them, making them is as simple as buying the freezer-aisle version at the supermarket!
Have fun! As usual, I would love to know what you think if you try this recipe or any of my others! You can contact me via email, Facebook, Instagram, and Pinterest, or by leaving a comment below!
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