Name: Baked Fish Sticks with Dijon Breadcrumb Coating Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound cod fillets, cut into 1-inch strips; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 cup all-purpose flour; ½ teaspoon sweet or smoked paprika; 2 large eggs, beaten; 1 tablespoon Dijon mustard; 1 cup panko breadcrumbs; 1 cup seasoned breadcrumbs; Olive oil cooking spray; Tartar sauce for serving (store bought or homemade)

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If you’ve ever looked for a healthier twist on a classic comfort food, you’ve got to try this Baked Fish Sticks with Dijon Breadcrumb Coating Recipe. It’s like your favorite fish sticks but so much better—crispy, flavorful, and baked to golden perfection, not fried. Plus, that tangy Dijon mustard breadcrumb coating adds this unexpected burst of flavor that I think you’re really going to love.

I especially turn to this recipe when I want something quick, kid-friendly, and satisfying on weeknights but without the guilt of frying. Making fish sticks from scratch with a crunchy Dijon-infused crust means you control the flavors and ingredients, which makes dinner both fun and feel-good. Trust me, once you try this Baked Fish Sticks with Dijon Breadcrumb Coating Recipe, it’ll become your go-to weeknight winner too!

Ingredients You’ll Need

These ingredients come together in such a simple way but bring incredible flavor and texture. A little tip: choosing good-quality cod and fresh breadcrumbs makes a noticeable difference here, so it’s worth a quick stop at the fish counter and baking aisle.

Cod fillets: Fresh or thawed, firm white fish like cod holds up well and flakes nicely after baking.
Kosher salt: Essential for seasoning the fish evenly without overpowering the mild flavor.
Freshly ground black pepper: Adds a subtle bite, fresh grinding makes it pop.
All-purpose flour: Helps the coating stick better and creates that classic fish stick texture.
Sweet or smoked paprika: A bit of smoky warmth that pairs perfectly with the Dijon.
Large eggs: Beaten, they act like glue for the breadcrumb coating.
Dijon mustard: The star player here, it adds zing and helps the breadcrumbs brown beautifully.
Panko breadcrumbs: Light and extra crunchy for that irresistible crisp exterior.
Seasoned breadcrumbs: Adds a depth of flavor layer—the mix is perfect with the Dijon.
Olive oil cooking spray: For a quick spritz to ensure golden crispiness without frying.
Tartar sauce: Homemade or store bought, it’s the perfect dipping partner for these fish sticks.

Variations

One thing I love about this Baked Fish Sticks with Dijon Breadcrumb Coating Recipe is how easy it is to tweak it based on what you love or have on hand. Feel free to experiment a bit—you can make it your own every time.

Use different fish: I’ve swapped in haddock or tilapia with great results—just make sure the fish is firm.
Gluten-free version: I once used gluten-free panko and flour blends for a friend, and the texture turned out surprisingly great!
Spice it up: Adding a pinch of cayenne pepper or some Old Bay seasoning to the breadcrumb mix gives it a nice kick.
Herbal twist: Finely chopped fresh parsley or dill mixed into the breadcrumbs is a refreshing change.

How to Make Baked Fish Sticks with Dijon Breadcrumb Coating Recipe

Step 1: Prep and Season the Fish

Start by cutting your cod fillets into roughly 1-inch strips—this size bakes quickly and is perfect for dipping. Pat the strips dry with paper towels, which helps the coating stick better. Season lightly with kosher salt and freshly ground black pepper. I always do this step first and let the fish rest for a few minutes while I prep the coating station—it really lets the salt do its magic.

Step 2: Set Up Your Dredging Stations

I like organizing this part so everything flows smoothly. First, mix the flour and paprika on a plate. Next, whisk the eggs in a shallow bowl, then stir the Dijon mustard directly into the beaten eggs—you get a tangy, sticky egg wash that elevates the coating. Lastly, combine the panko and seasoned breadcrumbs in a third bowl. Having each part ready helps keep your hands clean and the coating even.

Step 3: Dredge, Dip, and Coat

Now comes the fun part. First, dip each fish strip into the flour mixture, shaking off any excess. Then plunge it into the egg and Dijon wash, making sure every nook is coated. Finally, roll it in the breadcrumb mix, pressing gently to get an even crust all around. Don’t rush this step; the extra care here results in a beautifully crispy coating after baking.

Step 4: Arrange and Bake

Lay the coated fish sticks on a parchment-lined baking sheet in a single layer—overcrowding will steam them instead of crisping. Give them a quick spritz of olive oil cooking spray; this simple trick helps mimic the golden brown you usually get from frying. Bake in a preheated 425°F (220°C) oven for about 12-15 minutes, flipping halfway through so both sides get beautifully golden. Keep an eye on them near the end—you want them crispy without drying out.

How to Serve Baked Fish Sticks with Dijon Breadcrumb Coating Recipe

Baked Fish Sticks with Dijon Breadcrumb Coating Recipe - Recipe Image

Garnishes

I usually serve these fish sticks with a wedge of fresh lemon—it brightens all those savory notes right up. A sprinkle of chopped parsley on top adds a fresh pop of color and flavor, which I find makes things feel more special. Plus, dunking them in tartar sauce or sometimes a quick homemade lemon aioli brings everything together in a delicious way.

Side Dishes

For sides, I often go classic with crispy baked fries or sweet potato wedges—they’re simple and complement the crunchy coating perfectly. Sometimes I make a quick slaw with shredded cabbage and carrot tossed in a light vinaigrette for a refreshing crunch that balances out the meal. Roasted veggies like asparagus or green beans work beautifully too.

Creative Ways to Present

Once, I laid out these Baked Fish Sticks with Dijon Breadcrumb Coating Recipe on a big platter with a variety of dips—tartar, spicy mayo, even a dill yogurt sauce. It was such a hit at a casual get-together! You could also serve them inside lettuce wraps with crunchy slaw and a squeeze of fresh lime for a fun twist that’s great for parties or lunches.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover fish sticks in an airtight container in the fridge for up to 3 days. To keep them from getting soggy, I place a paper towel in the container to absorb moisture. When I reheat, they still taste pretty close to fresh if you follow my reheating tips.

Freezing

Freezing works well too! After coating but before baking, I arrange the fish sticks on a baking sheet and freeze until firm, then transfer to a resealable bag or container. When I’m ready to cook, I bake from frozen, adding a few extra minutes to the baking time. It’s a great way to prep in advance—super convenient for busy days.

Reheating

The trick I’ve found for reheating is using your oven or toaster oven at 375°F (190°C) for about 8-10 minutes. This revives the crispiness without drying out the fish. Avoid microwaving if you can—it tends to make the coating soggy.

FAQs

Can I use other types of fish for the Baked Fish Sticks with Dijon Breadcrumb Coating Recipe?

Absolutely! While cod is my favorite for its mild flavor and firm texture, you can swap in haddock, tilapia, or even pollock. Just make sure the fish you choose is firm enough to hold up during baking without falling apart.
How do I make sure the coating stays crispy after baking?

Patting the fish dry before coating and using a mix of panko and seasoned breadcrumbs really helps. Also, spraying the fish sticks lightly with olive oil before baking encourages even browning. Avoid overcrowding the baking sheet to let hot air circulate around each piece for maximum crispiness.
Is it okay to make this recipe ahead of time?

Yes! You can prep the fish sticks through the coating step and freeze them before baking. When you’re ready, just bake them from frozen. This makes it a great meal prep candidate when you want effortlessly delicious dinners later in the week.
Can I use gluten-free breadcrumbs and flour for this recipe?

Definitely. I once made this using gluten-free panko and a gluten-free flour blend, and it turned out nicely crispy and tasty. Just be sure your gluten-free breadcrumbs are seasoned or add extra seasoning to keep the flavor punch.
What’s the best dipping sauce for these fish sticks?

Tartar sauce is classic and pairs beautifully with the Dijon breadcrumb coating. I also like serving these with lemon aioli, spicy mayo, or even a simple squeeze of fresh lemon for a lighter option. It really depends on your mood and taste preferences.

Final Thoughts

This Baked Fish Sticks with Dijon Breadcrumb Coating Recipe is truly one of those dishes that makes weeknight dinners easier and more exciting. It’s got that perfect mix of crispy crunch, flaky fish, and just the right zing from the Dijon mustard. Whether you’re cooking for your family, meal prepping, or hosting friends, it’s one of those recipes you’ll come back to again and again because it’s so reliably delicious and surprisingly simple. I can’t wait for you to give it a try and hear how much you and your crew love it!