Name: Baked Fish Sticks with Crispy Panko Coating and Tartar Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 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)

I’m excited to share this Baked Fish Sticks with Crispy Panko Coating and Tartar Sauce Recipe because it’s become one of my go-to dinners when I want something that feels both special and effortless. The crispy panko coating delivers that perfect crunch without all the oiliness of frying, and the tartar sauce is just the tangy, creamy partner that brings everything to life. Whether you’re cooking for picky eaters, throwing together a family meal, or just craving homemade comfort food, this recipe hits all the right notes.

What I especially love about this recipe is how dependable it is — the fish stays tender inside while the coating crisps up golden and crunchy every time. You don’t have to be a kitchen expert to nail this, and it’s a fantastic way to enjoy a healthier, baked alternative to traditional fish sticks without sacrificing flavor or texture. Plus, once you make your own tartar sauce to go with it, there’s really no going back to store-bought!

Ingredients You’ll Need

These ingredients come together beautifully, balancing simple staples with a few flavorful touches. When you’re shopping, try to pick the freshest cod you can find — the better quality fish you use, the tastier your fish sticks will be.

Cod fillets: I prefer cod for its mild flavor and flaky, firm texture that holds up well in the oven.
Kosher salt: The coarse grains season more evenly and enhance the fish without overpowering.
Freshly ground black pepper: Fresh pepper adds a subtle warmth and depth.
All-purpose flour: Coats the fish lightly, helping the egg and breadcrumbs stick perfectly.
Sweet or smoked paprika: A pinch of this adds a delicate, smoky warmth that makes these fish sticks extra intriguing.
Large eggs: Beaten eggs help the coatings adhere and create that beautiful crust.
Dijon mustard: Mixing this in with the egg adds a nice tang that gently cuts through the richness.
Panko breadcrumbs: This is your secret weapon — they’re lighter and crispier than regular breadcrumbs.
Seasoned breadcrumbs: Adds extra flavor and a bit more texture contrast.
Olive oil cooking spray: Spritzing the fish sticks before baking helps get that golden crunch without deep frying.
Tartar sauce: Whether homemade or store-bought, it’s the perfect dipping sauce for that classic combo of tang and creaminess.

Variations

I love making this Baked Fish Sticks with Crispy Panko Coating and Tartar Sauce Recipe my own by switching up the coatings and sauces here and there. It’s so easy to tailor this for dietary needs or just to keep things interesting.

Variation: Sometimes I swap cod for halibut or tilapia depending on what’s fresh and on sale. The cooking time stays about the same.
Variation: For gluten-free options, I use almond flour and gluten-free panko breadcrumbs — the texture is still great!
Variation: I’ve played around with adding a bit of cayenne or chili powder to the flour mix for a little heat that the kids surprisingly love.
Variation: Making tartar sauce from scratch is fun — I toss in chopped pickles, capers, a squeeze of lemon, and fresh dill when I have it handy.

How to Make Baked Fish Sticks with Crispy Panko Coating and Tartar Sauce Recipe

Step 1: Prep Your Fish and Seasonings

Start by cutting your cod fillets into 1-inch strips — this size is perfect for little hands and ensures even cooking. Sprinkle them evenly with kosher salt and freshly ground black pepper, and let them sit while you prep your coatings. This simple seasoning step brings out the natural flavor of the fish without drowning it. Trust me, don’t skip it!

Step 2: Set Up Your Coating Station

In one shallow dish, combine the all-purpose flour with a pinch of sweet or smoked paprika — this gives your coating a subtle smoky hint that’s lovely once baked. In a second dish, beat together the eggs and Dijon mustard until smooth and combined. Then, mix your panko breadcrumbs and seasoned breadcrumbs in a third dish for that perfect crunchy crust. Having everything prepped makes the dipping and coating process easy and quick.

Step 3: Coat the Fish for Maximum Crispiness

Dip each fish strip first into the flour mixture, making sure it’s lightly dusted, then into the egg mixture, and finally coat it thoroughly with the breadcrumb blend. Lay the sticks on a baking sheet lined with parchment or a lightly greased wire rack so air flows around them — I find the rack method yields an even crispier result. Don’t overcrowd the pan or the crisp coating might get soggy.

Step 4: Bake to Golden Perfection

Give your fish sticks a light spray of olive oil cooking spray — this small step truly helps get that ultra-crispy texture without frying. Bake at 425°F (220°C) for 12 to 15 minutes, flipping halfway through, until they’re beautifully golden and flakey inside. Peek in during the last few minutes so you can pull them out at the perfect moment — no one likes a dull, soggy fish stick!

How to Serve Baked Fish Sticks with Crispy Panko Coating and Tartar Sauce Recipe

Baked Fish Sticks with Crispy Panko Coating and Tartar Sauce Recipe - Recipe Image

Garnishes

I usually add a sprinkle of fresh chopped parsley or a squeeze of lemon juice right before serving — it lifts the flavors and adds a bit of color. You could also try some finely chopped dill or a dash of smoked paprika on top for visual appeal and a flavor boost.

Side Dishes

My go-to sides are crispy oven fries or a simple green salad dressed with vinaigrette to balance out the richness. Roasted veggies like asparagus or green beans pair wonderfully too, making this meal feel wholesome and satisfying.

Creative Ways to Present

For a fun twist, I’ve served these fish sticks stacked in little individual baskets lined with parchment paper for casual dinner parties or kid’s birthday meals. You could even turn them into loaded fish stick tacos with crunchy slaw and a drizzle of tartar sauce—always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

After the meal, wrap any leftovers tightly in foil or place them in an airtight container in the fridge. They’ll keep well for up to 2 days, but it’s best to reheat them sooner to preserve that crispy coating.

Freezing

I’ve frozen the fish sticks cooked and cooled on trays first, then stored them in freezer-safe bags. When you want to enjoy them later, just bake from frozen by adding a few extra minutes to the cooking time — they come out almost like fresh!

Reheating

To keep them crispy, I always reheat leftover fish sticks in the oven or an air fryer at 375°F for around 8-10 minutes. Avoid the microwave if you can — it tends to make the coating soggy.

FAQs

Can I use other types of fish for this recipe?

Absolutely! While cod works great because of its mild flavor and firm texture, you can substitute it with tilapia, haddock, or halibut. Just make sure you cut the fish into uniform strips for even baking.
Is it okay to use regular breadcrumbs instead of panko?

You can, but panko breadcrumbs offer a lighter, crunchier texture that’s hard to beat. If you must use regular breadcrumbs, consider mixing them with some cornflakes or crushed crackers to help add extra crispiness.
How do I make homemade tartar sauce?

Homemade tartar sauce is straightforward—combine mayonnaise, finely chopped pickles or relish, a squeeze of lemon juice, a bit of Dijon mustard, and season with salt and pepper. Fresh dill or capers are great additions if you have them on hand.
Can I bake these fish sticks ahead of time?

Yes, you can bake and cool them, then store in the fridge for a day before reheating. Just reheat in the oven to maintain the crunch. However, for best texture, they’re freshest right after baking.
What is the best way to keep the fish sticks crispy after baking?

Using a wire rack during baking helps air circulate all around the fish sticks, keeping the coating crisp. Also, a light spray of olive oil before baking promotes that golden crunch. When reheating, use the oven or air fryer instead of the microwave.

Final Thoughts

This Baked Fish Sticks with Crispy Panko Coating and Tartar Sauce Recipe has quickly become one of my favorites because it feels like a little bit of indulgence without guilt or fuss. I hope you give it a try and find as much joy in making and eating it as I do—especially when you see how thrilled everyone is at dinnertime. It’s flexible, approachable, and so satisfying that it’ll easily become a staple in your recipe rotation.