Recipe Background
Let's take it back to those cartoon-watching and juice-box-sipping days... the simpler times, if you will. Nothing was better than playing pretend all morning long then coming to the lunch table to those golden sticks of goodness. Well, these are Just-Like-Mom's Baked Fish Sticks, but way better (don't tell her though). We swapped the frozen kind for some fresh flakiness that still gives off that golden glory. Dipped in your favorite tartar sauce, go back in time with Just-Like-Mom's Baked Fish Sticks!
Let's take it back to those cartoon-watching and juice-box-sipping days... the simpler times, if you will. Nothing was better than playing pretend all morning long then coming to the lunch table to those golden sticks of goodness. Well, these are Just-Like-Mom's Baked Fish Sticks, but way better (don't tell her though). We swapped the frozen kind for some fresh flakiness that still gives off that golden glory. Dipped in your favorite tartar sauce, go back in time with Just-Like-Mom's Baked Fish Sticks!
Ingredients
- 1 (1-pound) cod fish fillet cut into strips
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup all-purpose flour
- 1/2 teaspoon sweet or smoked paprika
- 2 large eggs beaten
- 1 tablespoon Dijon mustard
- 1 cup panko breadcrumbs
- 1 cup seasoned breadcrumbs
- butter-flavored nonstick cooking spray to taste
- tartar sauce to taste, for serving
Directions
- Preheat the oven to 400 degrees F.
- Cover a baking sheet with aluminum foil and coat the foil with nonstick cooking spray. Coat a metal rack with nonstick cooking spray and place it on the prepared baking sheet.
- Evenly sprinkle the fish strips with the salt and the pepper.
- In a shallow bowl, whisk the flour and the paprika together.
- In a second shallow bowl, whisk the eggs and the Dijon mustard together.
- In a third bowl, combine the panko breadcrumbs and the seasoned breadcrumbs.
- Press each of the fish strips into the flour-paprika mixture, flipping to cover all the sides, and shaking off any of the excess.
- Dredge the fish strips in the egg-Dijon mixture, letting any of the excess drip off.
- Press the fish strips into the breadcrumb mixture, patting to help the coating adhere.
- Place the coated fish strips on the rack on the prepared baking sheet.
- Spritz the tops of the coated fish strips with the butter-flavored cooking spray.
- Bake the fish strips, about 6 minutes.
- Flip the fish sticks and spritz the tops with the butter-flavored cooking spray. Bake until they reach an internal temperature of 145 degrees F and are golden-brown, about 6-10 minutes.
- Serve the fish sticks immediately with the tartar sauce.
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