Fish Sticks get a gourmet upgrade with fresh cod, savory spices, and crispy Panko—way better than the frozen kind!

Overhead image of the homemade fish sticks

Table of Contents

Homemade Fish Sticks

I grew up on fish sticks and still crave them, but after buying a box for my kids and seeing the long, questionable ingredient list, I knew I had to make my own.

After some testing, I nailed it! These homemade fish sticks are simple to make, delicious, and the perfect weeknight dinner the whole family will love.

Made with fresh cod, savory spices, Parmesan cheese, and crispy Panko, they’re nothing like the bland, processed ones I remember!

Process shots-- images of the garlic being sautéed in oil, then the Panko, salt, and thyme

Fish Stick Breading

Panko breadcrumbs are light, airy, and extra crispy, making them perfect for this recipe. They coat the fish evenly and bake up with a delicious crunch.

Find them in most grocery stores in the breadcrumb or international aisle!

Quick Tip

For ultra-crispy fish sticks without frying, toast the Panko in a skillet first! It adds flavor and keeps the breading crisp, so the fish stays crunchy outside and flaky inside—no deep frying needed!

Fish Stick Batter

This batter takes these to the next level! A mix of Dijon mustard and mayo adds tangy, creamy flavor while keeping the fish tender and juicy.

  • My favorite mayo is Hellman’s/Best Foods®and I love Grey Poupon® Dijon for its bold flavor.
Process shots-- images of parmesan cheese being added to the panko mix and the batter being mixed together

How To Make Fish Sticks (Tips)

  1. Use fresh or thawed cod: If frozen, thaw completely and pat dry to keep them crispy.
  2. Cut fish evenly: Keep strips the same size (about ¾ x 4½ inches) for even cooking.
  3. Bake on a wire rack: This keeps them crispy and stops the breading from getting soggy.
  4. Give them space: Don’t overcrowd the rack—leave room so they cook evenly and get crispy.
  5. Check doneness: Use a thermometer—fish should reach 145°F (63°C).
  6. Serve hot: Enjoy right out of the oven with lemon and tartar sauce!
Process shots of homemade fish sticks-- images of the cod being cut into strips and then dipped in flour and then dredged in the batter

What To Serve With Fish Sticks

Lemon and tartar sauce are classic with fish sticks, but here are more great sides:

Overhead image of the cod being coated in the panko mixture

How To Air Fry Fish Sticks

Air frying makes them crispy without deep frying! Here’s how:

  1. Preheat the air fryer to 400°F (200°C).
  2. Arrange the sticks in a single layer, not touching. Spray with cooking spray.
  3. Cook for 8-10 minutes, flipping halfway. Check doneness by cutting one open or using a meat thermometer.

Quick Tip

Cooking times vary by fish stick size and air fryer, so check often to avoid overcooking. New to air frying? See my Air Fryer Guide.

Overhead image of the homemade fish sticks on a plate ready to be enjoyed

Storage

Storing, Reheating, Freezing & Thawing

  • Storing: Keep leftover fish sticks in a sealed container in the fridge for 3-4 days.
  • Reheating: Bake at 375°F (190°C) for 10-15 minutes until crispy. Use an air fryer or toaster oven; avoid the microwave.
  • Freezing: Freeze before cooking for best results. Lay on a lined baking sheet, freeze until solid, then store in a freezer bag for 2-3 months.

More Delicious Seafood Dinners:

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5 from 2 votes

Fish Sticks

By Chelsea Lords
Upgrade your childhood fave with these crispy homemade Fish Sticks! Fresh cod, savory spices, and crunchy panko make them a delicious, better-than-boxed treat.
Prep Time: 25 minutes
Cook Time: 13 minutes
Total Time: 38 minutes
Servings: 3 servings (about 14 fish sticks)

Equipment

Ingredients

  • 1 pound cod see note 1
  • Cooking spray
  • Salt and pepper
Breading
  • 3 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1-3/4 cup panko breadcrumbs see note 2
  • 1/2 teaspoon dried thyme
  • 1/3 cup freshly grated Parmesan cheese see note 3
  • 1/2 cup all-purpose flour
Batter
  • 2 tablespoons Dijon-style mustard
  • 2 tablespoons mayo
  • 2 large eggs
  • 2 teaspoons paprika
  • Fresh lemon wedges for serving
  • Tartar sauce for serving, see note 4

Instructions 

  • Preheat your oven to 425°F. Optional: place a large cooling rack atop a sheet pan. Generously grease cooling rack with cooking spray.
  • Start with the breading mixture. Add the oil to a large nonstick skillet over medium heat. Add garlic and sauté for 15 seconds. Then add panko, dried thyme, and 1/4 tsp salt. Stir until the panko is golden-brown, about 4–6 minutes. Remove from heat and immediately dump into a large shallow bowl. Once completely cooled, stir through Parmesan. Add flour to another bowl.
  • Whisk all the batter ingredients together in a small bowl. Season to preference; I add 1/2 tsp salt and 1/4 tsp pepper.
  • Cut the cod into strips that are 3/4 inch by 4-1/2 inches. (Aim to keep the strips as even in size as possible). Pat dry with paper towel.
  • Gently dredge each piece in flour. Be generous—you should use up most of the flour. Then dredge each piece in the batter mixture. Finally dredge each piece in the toasted panko, using your hands to gently press crumbs to adhere. (All 3 of the mixtures should pretty much be used up.) Place fish sticks on prepared sheet pan (or wire cooling rack), giving each fish plenty of space (don’t overcrowd!). Generously spray fish sticks with cooking spray.
  • Bake the fish sticks in the preheated oven for 9–13 minutes or until the fish is cooked through. While the fish is cooking, I like to make the tartar sauce (see note 4).
  • Serve fish sticks hot out of the oven with fresh lemon wedges and lots of tartar sauce!

Video

Recipe Notes

Note 1: For best results, I recommend using cod in this recipe. If using frozen cod, make sure it is fully thawed by following the package directions, and be sure to thoroughly dry the fish using a paper towel before using. (Wet fish=soggy fish sticks!)
Note 2: Panko breadcrumbs create a crispy coating. Panko can be found in most grocery stores typically near regular breadcrumbs.
Note 3: Grab a block of Parmesan cheese and grate it on the small holes of a grater for an accurate measurement!
Note 4: When it comes to serving these fish sticks, tartar sauce is a must. You can prepare the sauce ahead of time (the flavor only intensifies and improves with time). Here’s my favorite homemade tartar sauce (dill can be left out for a quicker prep):
  • Stir everything together in a small bowl until smooth: 2 tbsp lemon juice, 1/2 cup mayo (Best Foods), 1-1/2 tbsp sweet pickle relish, 1 tbsp finely chopped dill, 1/2 tsp Dijon, 1/2 tsp Worcestershire, 1/8 tsp each: salt and pepper.
Note 5: Air Fryer Instructions: Preheat the air fryer to 400°F (200°C). Place fish sticks in the air fryer basket in a single layer, making sure they are not touching. Generously spray with cooking spray. Cook for 8–10 minutes, flipping them halfway through. Check for doneness by cutting into a fish stick to ensure the fish is fully cooked through.
Storage: Store leftover fish sticks in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep them crispy. Freeze for up to 2 months and bake straight from frozen until heated through.

Nutrition

Serving: 1serving | Calories: 412kcal | Carbohydrates: 32.9g | Protein: 31g | Fat: 16.7g | Cholesterol: 149.9mg | Sodium: 666.1mg | Fiber: 2.1g | Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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5 from 2 votes

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4 Comments

  1. Eva says:

    5 stars
    Another winner!!! So I’m not a big fish eater but wanted to try this as Gordon Fisherman’s wasn’t going to happen again. So I picked up a bag of Cosco’s Frozen Atlantic Cod and made this recipe. Yup, absolutely no comparison, big BIG difference in taste. My husband and I totally enjoyed the fish sticks!

    Reply
    1. Chelsea says:

      I am so thrilled to hear this! Thanks so much Eva! 🙂

      Reply
  2. Callie says:

    5 stars
    As your sister I had to try these and see if it made a big difference to home make them versus buy frozen ones and WOW! Even my kids noticed a huge difference! We are never going back!

    Reply
    1. Chelsea says:

      I am so thrilled to hear this! Thanks Callie! 🙂

      Reply