Baked Fish Sticks

Crispy on the outside, flaky and mild on the inside, these oven-baked fish sticks give kids all the crunch of the frozen box version with none of the mystery ingredients. A seasoned panko crust and a quick oven bake make this an easy weeknight win that pairs perfectly with ketchup or tartar sauce for dipping.

By YumYum Editorial · Kid-Friendly

Prep: 15 min · Cook: 15 min · Total: 30 min · Serves 4

Ingredients

• 1 pound cod or tilapia fillets, cut into 1-inch wide strips
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 1 tablespoon water
• 1 1/2 cups panko breadcrumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 2 tablespoons olive oil
• to taste Lemon wedges, for serving

Instructions

1. Preheat oven to 425°F and line a baking sheet with parchment paper; set a wire rack on top if available for extra crispiness.
2. Set up a breading station: one shallow bowl with flour mixed with salt and pepper, one bowl with eggs whisked with water, and one bowl with panko mixed with garlic powder and paprika.
3. Pat the fish strips dry, then dredge each one in flour, dip in egg wash, and press into the seasoned panko until fully coated.
4. Arrange the breaded strips in a single layer on the prepared baking sheet, leaving space between each piece, and drizzle lightly with olive oil.
5. Bake for 12-15 minutes, flipping halfway through, until the coating is golden brown and the fish flakes easily with a fork.
6. Let cool for 2-3 minutes before serving with lemon wedges and a dipping sauce.