Get that tartar sauce ready boos, because today we’re making extra EXTRA crispy fish sticks! I went with cod, but you can use any mild fish you like. What really makes baked fish sticks so good is the crunch, y’all. I dredge them in flour first, then in seasoned cornflakes. They bake up super crispy, golden, and gone before you know it.
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How to Make Baked Fish Sticks
These step-by-step photos show how to make baked fish sticks, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Baked Fish Sticks Recipe
1. Mix the seasoned cornflake coating in the bowl
Combine the crushed cornflakes with paprika, lemon pepper, salt, and cayenne. Set out the flour and beaten eggs in separate bowls.
2. Dredge the fish sticks in the crispy coating
Coat each piece of fish well, pressing them into the cornflake coating until fully covered.
3. Arrange the coated fish sticks on the baking sheet
Spray the tops with cooking spray, and bake until the fish flakes easily.
4. Serve your crispy baked fish sticks with Tarter sauce
Garnish with parsley and lemon wedges, and serve with tartar sauce on the side. Enjoy!
Full Baked Fish Sticks Recipe
Crispy Baked Fish Sticks
Crispy Baked Fish Sticks Recipe made from cod and crushed cornflakes, super crispy, and once breaded, the oven does all the work.
Cook ModePrevent your screen from going dark
Preheat oven to 400° and cover baking sheet with parchment paper and spray liberally with non-stick cooking spray.
In a shallow bowl, whisk together corn flakes, paprika, lemon pepper, salt and cayenne until combined then place flour and egg in two separate shallow bowls.
To assemble, dip fish in flour to coat both sides then dip into eggs and finally into cornflake mixture then place on baking sheet.
Once done coating all fish, liberally spray tops of fish with additional cooking spray. Bake 12-14 minutes or until fish just begins to flake easily with a fork.
Fridge: Let the sticks cool, then store in a single layer in an airtight container. They will keep for about 2 days.
Freezer: Freeze in a single layer first, then transfer to a container or freezer bag. They will stay good for 1 month tops.
Reheating: Warm them back up in the oven or toaster oven at 375°F until heated through and crispy, about 10-15 minutes from the fridge or 15-20 from the freezer. The air fryer at 350°F is quicker: 5-7 minutes from the fridge or 10-12 from frozen.
Calories: 304kcal | Carbohydrates: 49g | Protein: 20g | Fat: 2g | Cholesterol: 94mg | Sodium: 352mg | Potassium: 431mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1060IU | Vitamin C: 9.1mg | Calcium: 27mg | Iron: 13.1mg
Recipe Tips
Pat your fish dry. Extra moisture keeps the coating from sticking.
Cut the fish with kitchen shears. It’s quicker and easier than fighting with a knife.
Don’t just dip, y’all! Lightly press the cornflake mix into the fish so it really sticks.
Flip the sticks halfway through baking. That’s how you get perfectly cooked, crispy fish sticks.
