Baked Fish Sticks with Dijon Breadcrumb Coating Recipe
This baked fish sticks recipe offers a healthier twist on a classic favorite by using cod fillets coated in seasoned breadcrumbs and baked to a crispy, golden perfection. Perfect as a family-friendly meal or snack, these fish sticks are flavorful, crunchy, and delicious paired with tangy tartar sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings (about 4-5 fish sticks per person)
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Fish and Seasoning
- 1 pound cod fillets, cut into 1-inch strips
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Coating
- 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
Cooking and Serving
- Olive oil cooking spray
- Tartar sauce for serving (store bought or homemade)
Instructions
- Prepare the Fish: Pat the cod fillets dry with paper towels and cut them into 1-inch strips. Season the pieces evenly with kosher salt and freshly ground black pepper to enhance the flavor.
- Set up Breading Stations: In a shallow bowl, combine the all-purpose flour with the paprika for mild smoky flavor. In another bowl, beat the eggs and mix in the Dijon mustard to help the coating adhere and add subtle tanginess. In a third bowl, mix together the panko breadcrumbs and seasoned breadcrumbs to create a crunchy, flavorful crust.
- Coat the Fish: Dip each cod strip first into the flour mixture, shaking off any excess. Then dip into the egg and mustard mixture, ensuring it is well coated. Finally, dredge the fish strips in the breadcrumb mixture, pressing gently so the crumbs stick well and form an even crust.
- Prepare for Baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a wire rack placed over a baking sheet to promote even air circulation and crispiness. Arrange the breaded fish sticks in a single layer without overcrowding.
- Apply Olive Oil Spray: Lightly spray the coated fish sticks with olive oil cooking spray. This will help them crisp up during baking, mimicking the texture of fried fish sticks while keeping the dish healthier.
- Bake the Fish Sticks: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, turning the fish sticks halfway through baking to ensure even browning and a crispy texture on all sides. The fish should be opaque and flake easily with a fork when done.
- Serve: Remove the baked fish sticks from the oven and let them cool for a minute. Serve hot with tartar sauce on the side for dipping. Enjoy as a main dish or a snack.
Notes
- Use firm white fish like cod, haddock, or pollock for best results.
- For extra crispiness, use a wire rack on the baking sheet so hot air circulates under the fish sticks.
- Substitute seasoned breadcrumbs with plain breadcrumbs plus your favorite dried herbs if preferred.
- These fish sticks can be frozen before baking; arrange on a baking tray, freeze until solid, then store in freezer bags. Bake from frozen, adding a few extra minutes.
- Serve with ketchup, lemon wedges, or a homemade tartar sauce to complement the flavors.
- Make sure not to overcrowd the baking sheet to allow even cooking and crisping.