Oriana’s Thoughts On The Recipe
These Easy Homemade Eggless Fish Sticks are crispy on the outside, flaky on the inside, and just downright delicious. What I love most is how easy they are to make. Seriously, you can have these on the table in under 30 minutes, and they taste so much better than those store-bought versions. Plus, they’re baked, not fried, so you can feel good about serving them to your kids, toddlers, and even adults. These egg-free fish sticks are freezer-friendly! I like to make a big batch and keep them on hand for those busy weeknights. Just pop them in the oven, and dinner is served! I’m telling you, once you try these, you’ll never go back to the frozen aisle again. Trust me, once you try these, you’ll never want to go back to store-bought fish sticks again!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). So easy to make!: This recipe is a breeze from start to finish. With just a few basic ingredients and minimal prep time, you’ll have dinner ready in no time. Egg-free: Whether you have an egg allergy in the family or you’re just looking to cut back, this recipe is completely egg-free. Healthy and tastes much better than store-bought!: These fish sticks are baked, not fried, making them a healthier option without sacrificing any of that delicious crunch. Plus, since you’re making them from scratch, you know exactly what’s going into them—no mystery ingredients here! Crispy on the outside and flaky on the inside: The combination of breadcrumbs and panko creates a perfect crispy coating, while the fish stays moist and flaky on the inside. Wonderful dinner for kids, toddlers, and adults alike: These fish sticks are a hit with everyone at the table. They’re easy for little hands to hold and dip, and the mild flavor appeals to even the pickiest eaters. Freezer-friendly: One of the best things about this recipe is that it’s freezer-friendly. Make a big batch, freeze them, and then bake as needed. They’re perfect for those nights when you need something quick and tasty.
Fish Fillet: The star of the show! Choose a white fish like cod, haddock, or tilapia. These are mild in flavor and have a nice flaky texture when baked. Salt and Pepper: Simple seasoning to enhance the flavor of the fish. All-Purpose Flour: The flour helps the water stick to the fish and creates a base for the breadcrumbs to adhere to. Water: Combined with flour, water acts as a binder in place of eggs. It’s a great alternative for those with egg allergies. Breadcrumbs: Regular breadcrumbs give the fish sticks a solid base coating. They add to the crispiness of the final product. Panko: Panko breadcrumbs are larger and lighter than regular breadcrumbs, which makes the fish sticks extra crispy. Don’t skip this ingredient! Old Bay Seasoning: This seasoning mix adds a bit of spice and complexity to the fish sticks. It’s a blend of herbs and spices that pairs perfectly with seafood. Note: If you don’t like it or it is not available, just skip it. Dried Parsley: Adds a pop of color and a hint of herb flavor to the breadcrumb coating. Note: You can substitute with fresh parsley if you prefer. Paprika: Paprika adds a subtle smoky flavor and beautiful color to the fish sticks. It’s a mild spice that complements the other seasonings well. Garlic Powder:
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Cut And Season The Fish
Pat the fish fillet dry with a paper towel. Season with salt and pepper on both sides. Cut the fish fillet into sticks (1 to 1 1/2-inch thick and about 3-inch long).
Step 2 – Prepare The Breading
In a shallow bowl, combine the flour and water. In a second shallow bowl, mix breadcrumbs, panko, old bay seasoning, dried parsley, and paprika.
Step 3 – Dip And Coat
Dip the fish sticks in the flour mixture, shake off excess, and then into the breadcrumb mixture, making sure to coat each piece evenly and thoroughly. Press with your hand, shake off excess, and place on a large dish or cutting board.
Step 4 – Bake
Place a rack on a baking tray (not critical, but it bakes more evenly). Spray both sides of the fish sticks generously with oil. Bake the fish sticks at 450°F for 12 minutes. If they still need more color, place them under the broiler very briefly (watch carefully) until they gain a nice golden brown color.
Step 5 – Enjoy!
Drizzle with fresh lemon juice and garnish with fresh chopped parsley, if desired. Serve.
Food Allergy Swaps
Gluten-Free: Use gluten-free all-purpose flour and gluten-free breadcrumbs in place of regular ones. Dairy-Free: This recipe is naturally dairy-free, so no substitutions are needed.
Variations & Additions
Spicy Fish Sticks: Add a pinch of cayenne pepper or some chili flakes to the breadcrumb mixture for a spicy kick. Herb-Crusted Fish Sticks: Mix in some dried oregano, basil, or thyme for an herbaceous twist. Cheesy Fish Sticks: Mix a couple of tablespoons of grated Parmesan cheese into the breadcrumb mixture for a cheesy coating.
Serving Suggestions
These fish sticks are perfect with a side of homemade tartar sauce or a squeeze of fresh lemon juice. Pair them with a crisp green salad, some oven-baked fries, or even a simple veggie medley for a complete meal.
Cut the fish evenly: Ensure that your fish fillets are cut into even-sized sticks to ensure they cook evenly. Don’t overcrowd the tray: Leave some space between each fish stick on the baking sheet. Overcrowding can cause them to steam rather than bake, resulting in a less crispy coating.
Storing and Freezing Instructions
Storing: Leftover fish sticks can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 8 minutes, or until heated through and crispy. Freezing: To freeze, place the uncooked, breaded fish sticks on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 3 months. When ready to bake, place the frozen fish sticks on a baking sheet and bake at 400°F (200°C) for 15-18 minutes, or until crispy and cooked through.
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Recipe Card 📖
