Baked Breaded Fish Sticks with Tartar Sauce Recipe
Introduction
These baked breaded fish sticks are a crispy, flavorful alternative to fried versions, made with tender cod and a homemade tangy tartar sauce. Perfect for a quick weeknight dinner or a tasty snack, they offer a satisfying crunch without the extra oil.
Ingredients
- 1.5 pounds cod fillet
- 3/4 cup all-purpose flour, divided
- 1 tablespoon Old Bay® seasoning, divided
- 1/4 cup mayonnaise
- 2 eggs
- 1 tablespoon Dijon mustard, divided
- 2 cups panko breadcrumbs
- 1 tablespoon butter
- 1/2 cup Greek yogurt
- 1 1/2 tablespoons pickle relish
- 1/2 tablespoon shallot, minced
- 1 lemon, juiced
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Step 1: Preheat the oven to 425°F (220°C). Place a wire rack over a rimmed baking sheet and lightly spray the rack with oil to prevent sticking.
- Step 2: Cut the cod fillet into strips about 1 to 1 1/2 inches thick. Season both sides with salt and freshly ground black pepper.
- Step 3: In a shallow dish, combine 1/2 cup of the all-purpose flour with 1 tablespoon Old Bay seasoning, salt, and pepper.
- Step 4: In another shallow dish, whisk together the remaining 1/4 cup flour, mayonnaise, eggs, and 1 tablespoon Dijon mustard until smooth.
- Step 5: In a skillet over medium heat, melt the butter and lightly toast the panko breadcrumbs until golden. Let them cool, then transfer to a third shallow dish.
- Step 6: Set up a dredging station with the seasoned flour, egg mixture, and toasted panko. Coat each fish strip first in the flour mixture, then dip in the egg mixture, and finally press into the breadcrumbs to coat thoroughly.
- Step 7: Arrange the breaded fish sticks on the prepared wire rack. Bake in the preheated oven for 10 to 12 minutes, until golden and cooked through.
- Step 8: Meanwhile, prepare the tartar sauce by mixing Greek yogurt, mayonnaise, 1 teaspoon Old Bay seasoning, pickle relish, minced shallot, remaining 1 tablespoon Dijon mustard, lemon juice, and salt and pepper to taste in a bowl.
- Step 9: Serve the warm fish sticks seasoned lightly with salt and pepper alongside the homemade tartar sauce. Enjoy!
Tips & Variations
- For extra crispiness, let the breaded fish sticks rest for 10 minutes before baking to help the coating set.
- Substitute cod with haddock, tilapia, or pollock, depending on your preference or availability.
- Add a pinch of cayenne pepper to the breadcrumb mixture for a slight spicy kick.
- Use gluten-free flour and breadcrumbs to make this recipe gluten-free.
- Make the tartar sauce ahead and refrigerate for a few hours to let the flavors meld.
Storage
Store leftover baked fish sticks in an airtight container in the refrigerator for up to 2 days. Reheat gently in a preheated oven at 350°F (175°C) for 5-7 minutes to restore crispness. The tartar sauce can be kept refrigerated for up to 3 days in a sealed container.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cod for this recipe?
Yes, but make sure to thaw it completely and pat it dry before coating to ensure a crispy crust and even cooking.
Can I bake these fish sticks without a wire rack?
Yes, but use a well-greased baking sheet and flip the fish sticks halfway through baking to achieve even crispness.
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Baked Breaded Fish Sticks with Tartar Sauce Recipe
- Total Time: 27 minutes
- Yield: 4 servings 1x
Description
Crispy and flavorful baked breaded cod fish sticks served with a tangy homemade tartar sauce. This easy-to-make recipe involves coating the cod in seasoning, mayo-egg mixture, and toasted panko breadcrumbs before baking to golden perfection. Perfect as a wholesome snack or light meal.
Ingredients
Scale
Fish Sticks
- 1.5 pound Cod Fillet
- 3/4 cup All-Purpose Flour
- 1 tablespoon Old Bay® Seasoning
- Salt to taste
- Freshly Ground Black Pepper to taste
- 2 Eggs
- 1/4 cup Mayonnaise
- 1 tablespoon Dijon Mustard
- 2 cups Panko Breadcrumbs
- 1 tablespoon Butter
Tartar Sauce
- 1/2 cup Greek Yogurt
- 1/4 cup Mayonnaise
- 1 teaspoon Old Bay® Seasoning
- 1 1/2 tablespoon Pickle Relish
- 1/2 tablespoon Shallot, finely chopped
- 1 tablespoon Dijon Mustard
- Juice of 1 Lemon
- Salt and Freshly Ground Black Pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 425 degrees F (220 degrees C). Position a wire rack over a large rimmed baking sheet and spray it lightly with oil to prevent sticking.
- Prepare Fish: Cut the cod fillet into strips about 1 to 1 1/2 inches thick. Season both sides of each strip with salt and freshly ground black pepper to taste, ensuring even seasoning.
- Make Flour Mix: In a shallow dish, combine 1/2 cup of the all-purpose flour, 1 tablespoon Old Bay® seasoning, salt, and pepper. This will be the first dredging station for the fish.
- Prepare Wet Mixture: In a separate shallow dish, mix together the remaining 1/4 cup flour, 1/4 cup mayonnaise, 2 eggs, and 1 tablespoon Dijon mustard until smooth. This mixture helps the breadcrumbs adhere and adds flavor.
- Toast Breadcrumbs: In a skillet over medium heat, melt 1 tablespoon butter. Add 2 cups panko breadcrumbs and toast, stirring frequently, until golden and fragrant. Let cool slightly before placing in a new shallow dish.
- Dredge Fish: Set up your dredging station with the three dishes—flour mixture, wet mixture, and toasted breadcrumbs. Dip each fish strip first in the flour mixture, then the egg-mayo mix, and finally press into the toasted panko breadcrumbs to coat thoroughly.
- Bake Fish Sticks: Arrange the breaded fish sticks evenly on the prepared wire rack. Bake in the preheated oven for 10-12 minutes or until golden brown and cooked through.
- Prepare Tartar Sauce: In a bowl, combine 1/2 cup Greek yogurt, 1/4 cup mayonnaise, 1 teaspoon Old Bay® seasoning, 1 1/2 tablespoons pickle relish, 1/2 tablespoon finely chopped shallot, 1 tablespoon Dijon mustard, and the juice of 1 lemon. Mix well and season with salt and pepper to taste.
- Serve: Remove fish sticks from the oven, season with extra salt and pepper if desired, and serve hot with the freshly prepared tartar sauce. Enjoy your crispy baked fish sticks!
Notes
- Make sure to toast the panko breadcrumbs for extra crunch and flavor before coating the fish.
- Using a wire rack on the baking sheet allows hot air to circulate and keeps the fish sticks crispy.
- You can substitute cod with another white fish like haddock or pollock if desired.
- For spicier flavor, add a pinch of cayenne pepper to the flour or breadcrumb mix.
- Store leftover tartar sauce in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: baked fish sticks, cod fish sticks, breaded fish, homemade tartar sauce, crispy fish sticks
