Fish Sticks with Sweet Mayo

5 from 9 votes

Fish Sticks with Sweet Mayo

If you are looking for a way to prepare crispy fish sticks at home without the additives, I have a fantastic recipe for you here that comes with a delicious sweet mayo dipping sauce!

Prep Time15

Cook Time4

Total Time19

Course: Main Course

Cuisine: American

Servings:

Calories: 460kcal

Author: Joss Dyckson

Ingredients

For the Fish Sticks

2 eggs
½ cup all-purpose flour
1 tablespoon paprika powder
1 teaspoon salt
1 cup seasoned bread crumbs
4 white fish fillets such as cod or halibut
1-2 cups cooking oil for frying
1 lemon cut into wedges
sea salt

For the Sweet Mayo Dip

¼ cup ketchup
¼ cup mayonnaise
1 tablespoon Worcestershire sauce

US Customary - Metric

Instructions

Beat the eggs in a medium bowl. Add the flour, paprika and salt in a separate bowl and whisk together.
2 eggs, 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 seasoned 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. Immediately sprinkle them with a touch of sea salt and let cool for a few minutes because they will be very hot on the inside.
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

White fish: 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.
Sauce storage: The fish stick sauce should last, covered in the fridge, for up to two weeks.
Fish stick storage: 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, until hot and crispy.
Tips:
- Keep your hands clean in between breading the fillets to avoid clumps in your breading.
- Keep the thickest pieces in the middle of the pan as that tends to be where the oil gets the hottest.
- If the fish stick breading is getting too dark within the 2 minutes of frying per side, turn the heat down a touch. You want it to be simultaneously golden brown on the outside and cooked all of the way through on the inside.

Nutrition