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
