Fish Sticks (Baked or Air-Fried)

Boro Team

Cook Time

28 minutes

Cuisine

American

Category

Lunch

Crispy Homemade Fish Sticks (Baked or Air-Fried)
Skip the freezer aisle and make these golden, crunchy fish sticks right at home. Using wild cod or haddock fillets coated in a zesty Dijon–lemon egg wash and crisp gluten-free panko, these fish sticks turn out perfectly flaky inside with a satisfying crunch outside. Choose your method—air-fried for a quick, lighter finish or baked for hands-off ease.

Serve them hot with tangy tartar sauce for dipping, and you’ve got a healthier, crowd-pleasing classic that works for weeknight dinners, family snacking, or even meal prep. Bonus: they freeze beautifully for up to six months, so you can always keep a batch on hand.

Fish Sticks (Baked or Air-Fried)

Ingredients

    Ingredients

    • 1 1/2 lbs skinless wild cod or haddock fillets, if frozen thaw them first
    • 2 large eggs, beaten
    • 1 tablespoon Dijon mustard
    • 1/2 lemon, squeezed
    • 1/4 teaspoon paprika, optional
    • 1/4 teaspoon salt
    • 1 cup plus 2 tablespoons gluten-free or cauliflower panko breadcrumbs
    • 1 teaspoon Seafood seasoning of choice
    • Olive Oil Cooking Spray

    Directions

    1. If baking in the oven, Preheat to 400 degrees

    2. Cut the fish into 16 sticks, about 4 x 1 inches.

    3. Combine the ingredients for the tartar sauce in a small bowl and refrigerate until ready to eat.

    4. In a second bowl, combine the Panko crumbs with seasonings.

    5. Dip the fish into the egg mixture, then the panko. Set aside.

    6. Transfer to the air fryer basket, in batches as needed, and spray both sides with olive oil. Air fry 400F for about 8 minutes, turning halfway, until golden and crisp. To bake: place onto a lined and coated baking sheet and bake for 15-20 minutes until golden brown, flipping halfway through.

    7. Serve hot with tartar sauce.

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