If you are looking for a way to prepare deliciously golden and crispy fish sticks at home without the additives, I have a fantastic recipe for you that comes with a delicious sweet mayo dipping sauce! It’s far tastier in the end than the alternative.
We all know kids love fish and chips, and what could go wrong with such a quick and tasty snack? Even though they are enjoyable, it’s additionally common knowledge that frozen, breaded fish fillets are filled with sodium, preservatives, and a number of fillers that kids just don’t need.
For this recipe, your most important ingredients are a few white fish fillets, breading ingredients, and oil! As a bonus, I’ve whipped up a tangy dipping sauce for the fish sticks. What kid wouldn't love that?!
My kids think these are the best and prefer them to store-bought. They're especially great for a special back to school dinner. My mouth is already salivating from just considering the symphony of smoky and sweet flavors.
I also have this electric skillet fried fish recipe and kimchi tacos with breaded cod that you might like.
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Ingredients
For the Fish Sticks
- eggs - To help the breading to stick.
- all-purpose flour
- paprika
- bread crumbs - I use plain breadcrumbs.
- white fish fillets - My favorite are cod (tastes great and it's a cheaper fish) and halibut (amazing taste and texture but more expensive). You're looking for firm, meaty fish. You can also go with haddock or tilapia but they will be a bit thinner than cod and halibut.
- cooking oil - Such as canola or peanut oil.
- lemon - Cut into wedges to serve on the side.
For the Sweet Mayo Fish Stick Dip
- ketchup
- mayonnaise
- Worcestershire sauce
*Check recipe card for full ingredient amounts.
How to Make Them
- Prepare the breading. Beat the eggs in a medium bowl. Add the flour, paprika and salt in a separate bowl and whisk together. Place the bread crumbs in another separate bowl or shallow dish.
- Bread the fish. Pat the fillets dry with paper towel and slice them into small strips. Add them to the flour to coat them and then shake off the excess. Dip the flour-coated fish pieces into the egg and then press them into the breadcrumbs, until covered. Place them all on a large tray.
- Fry the fish. Heat 1 to 2 cups of cooking oil over medium-high heat in a deep skillet. Carefully add the fish strips to the pan in batches (4-5 at a time so the oil doesn’t cool off--this way the fish won’t absorb so much oil). When they are golden and crispy on both sides (about two minutes per side), remove them to a baking rack with paper towel underneath to catch the excess oil.
- Make the fish stick sauce. To make the dip, simply mix the ketchup, mayonnaise and Worcestershire sauce together.
- Serve. Serve the crispy fish sticks with the dip and lemon wedges.
Top Tip
In all honesty, the trickiest part of this recipe is the slicing of the fillets into sticks. This may seem a bit daunting if you haven’t previously done it, but my suggestion would be to make the slices lengthwise and then cut those pieces in half.
In this manner, you can quickly turn your fillet into sticks without much hassle or any additional slicing. The fish sticks may be as thin or chunky as you like, just note that the wider the sticks, the fewer you’ll have in the end.
Once you’ve sliced them, the rest of the recipe is easy.
Storage & Reheating Instructions
- The fish stick sauce should last, covered in the fridge, for up to two weeks.
- The fish sticks should be refrigerated in a covered container for up to 3 to 4 days.
- Reheating: They can be reheated in the oven at 350°F for 10 to 15 minutes.
More Kid-Friendly Recipes to Try
Have you prepared homemade fish sticks before? If you tried this Fish Sticks with Sweet Mayo Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Fish Sticks with Sweet Mayo
Ingredients
For the Fish Sticks
- 2 eggs
- ½ cup all-purpose flour
- 1 tablespoon paprika powder
- 1 teaspoon salt
- 1 cup bread crumbs
- 4 white fish fillets
- 1-2 cups cooking oil - for frying
- 1 lemon - cut into wedges
For the Sweet Mayo Dip
- ¼ cup ketchup
- ¼ cup mayonnaise
- 1 tablespoon Worcestershire sauce
Instructions
- Beat the eggs in a medium bowl.2 eggs
- Add the flour, paprika and salt in a separate bowl and whisk together.½ cup all-purpose flour, 1 tablespoon paprika powder, 1 teaspoon salt
- Place the bread crumbs in another separate bowl or shallow dish.1 cup bread crumbs
- Pat the fillets dry with paper towel and slice them into small strips. Add them to the flour to coat them and then shake off the excess.4 white fish fillets
- Dip the flour-coated fish pieces into the egg and then press them into the breadcrumbs, until covered. Place them all on a large tray.
- Heat 1 to 2 cups of cooking oil over medium-high heat in a deep skillet. Carefully add the fish sticks to the pan in batches (4-5 at a time so the oil doesn’t cool off--this way the fish won’t absorb so much oil).
- When they are golden and crispy on both sides (about two minutes per side), remove them to a baking rack with paper towel underneath to catch the excess oil.
- To make the dip, simply mix the ketchup, mayonnaise and Worcestershire sauce together.¼ cup ketchup, ¼ cup mayonnaise, 1 tablespoon Worcestershire sauce
- Serve the fish sticks with the dip and lemon wedges.
Notes
- My favorite white fish fillets for fish sticks are cod (tastes great and it's a cheaper fish) and halibut (amazing taste and texture but more expensive). It's best to go with firm, meaty white fish. You can also go with haddock or tilapia but they will be a bit thinner than cod and halibut.
- The fish stick sauce should last, covered in the fridge, for up to two weeks.
- The fish sticks should be refrigerated in a covered container for up to 3 to 4 days.
- They can be reheated in the oven at 350°F for 10 to 15 minutes, until hot and crispy.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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