Homemade Fish Sticks
These Homemade Fish Sticks are an easy weeknight dinner or family-friendly meal, with crispy breaded fish and a cool cucumber dill sauce for dipping. They’re simple to make at home and a fun way to serve fish that everyone can enjoy.
Ingredient Notes
A few simple ingredients are all you need to make the fish sticks and cucumber dill sauce.
For the Fish Sticks:
- Tilapia Filets (or other white fish): Mild, tender fish works best here and is easy to cut into even sticks.
- All-Purpose Flour: Creates a light coating that helps the egg mixture and breadcrumbs stick.
- Eggs: Helps the crispy coating cling to each piece of fish.
- Milk: Loosens the egg mixture for an easier, more even coating.
- Creole Seasoning: Adds savory spices and a little extra flavor to the fish.
- Panko Bread Crumbs: Creates the crispy, crunchy coating that makes these fish sticks so good.
For the Sauce:
- Sour Cream (Low Fat): Adds a cool, tangy base and makes the sauce creamy.
- Mayonnaise: Adds richness and gives the sauce a smooth texture.
- Green Onion: Brings a mild onion flavor and a little freshness.
- Cucumber: Adds a cool, crisp bite that pairs nicely with the fish.
- Dried Dill: Adds a subtle herby flavor that goes especially well with seafood.
How to Make Fish Sticks
Making homemade fish sticks is easy once you have your breading station set up. Follow these simple steps to coat, bake, and serve crispy fish sticks with cucumber dill sauce.
Step 1: Prep the Fish
Start with fresh, sturdy white fish for the best texture. I used tilapia, but cod works well, too. Pat the fish dry, then cut it into even strips so the pieces cook at about the same rate.
Step 2: Set Up the Breading
Set out three shallow dishes for the breading station. In the first dish, add the flour. In the second, whisk together the eggs, milk, and Creole seasoning. In the third, combine the panko breadcrumbs with more Creole seasoning.
Creole seasoning adds plenty of flavor to the breading, but you can swap it for Old Bay seasoning or ranch seasoning if that’s what you have on hand.
Step 3: Bread the Fish
Working with one piece of fish at a time, coat it in the flour, making sure all sides are covered. Shake off any excess flour, then dip the fish into the egg mixture. Let the excess drip off before pressing it into the seasoned panko.
Place each breaded piece on a sheet pan, leaving a little space between them. Repeat with the remaining fish until everything is coated and ready to bake.
Pro Tip: Let the breaded fish sticks sit on the baking sheet for a few minutes before baking. This gives the panko a chance to adhere to the fish, so less of the coating falls off while they bake.
Step 4: Bake the Fish Sticks
Bake the fish sticks until the breading is golden brown and the fish is cooked through. The inside should be white and flaky when you break one open.
Step 5: Make the Cucumber Dill Sauce
While the fish sticks are baking, make the sauce. Add all of the sauce ingredients to a mixing bowl and stir until combined. Give it a taste and add more salt as needed. The seasoning can make a big difference here, so adjust it to your liking.
Step 6: Finish and Serve
Once the fish sticks are golden and flaky, remove them from the oven and squeeze a little fresh lemon juice over the top. Serve them with the cucumber dill sauce for dipping.
Tips for Success
A few small adjustments can make a big difference when you’re making homemade fish sticks. Keep these tips in mind if you run into any common cooking problems.
- Breading falling off? Make sure the egg mixture completely coats the fish before it goes into the panko. Any bare spots can keep the breadcrumbs from sticking properly.
- Fish sticking to the pan? Use parchment paper or lightly grease the baking sheet before adding the breaded fish. This makes it easier to lift the fish sticks off without tearing the coating.
- Breading browning too quickly? If the coating starts getting dark before the fish is cooked through, loosely cover the fish sticks with foil for the remaining baking time.
- Fish turning out dry? Keep an eye on the smaller pieces first. They can finish cooking faster than the thicker pieces, so remove them as soon as they’re cooked through.
- Sauce tasting flat? Add salt a little at a time, then brighten it with a small squeeze of lemon juice. The sauce should taste fresh and well-seasoned without overpowering the fish.
- Want extra-crispy breading? Avoid letting the finished fish sticks sit directly on a solid surface for too long. A wire rack allows air to circulate underneath and helps keep the bottom from getting soft.
What to Serve With Fish Sticks
Fish sticks are easy to pair with simple sides, so you can build a meal around whatever you’re in the mood for. Here are a few recipes that work especially well alongside crispy fish sticks:
- Air Fryer French Fries – Crispy fries make an easy classic pairing and give you that fish-and-chips feel at home.
- Coleslaw – The cool, crunchy cabbage adds a fresh contrast to the warm, crispy fish.
- Macaroni Salad – A creamy pasta salad makes the meal more filling and works well for an easy lunch or dinner.
- Creamy Potato Salad – Creamy potato salad pairs naturally with crispy fish and makes a hearty side.
- Cucumber Salad – A crisp cucumber side keeps the plate fresh and light next to the breaded fish.
- Garlic Bread – Add a warm, buttery side when you want something extra alongside the fish sticks.
We loved these fish sticks, and they made such an easy dinner. Pick up some FRESH fish on your next grocery run and give these homemade fish sticks a try soon. They’re crispy, flavorful, and perfect with a little lemon and dipping sauce!
Homemade Fish Sticks with Cucumber Dill Sauce
Ingredients
- 1 1/5 lbs. fresh tilapia filets or other white fish such as cod
- 1/3 cup all purpose flour
- 2 eggs
- splash milk
- 1 3/4 teaspoons creole seasoning divided
- 1 1/2 cups panko bread crumbs
for the sauce:
- 1/2 cup low fat sour cream
- 1/4 cup mayonnaise
- 1 green onion sliced – white and light green parts
- 1/3 cup cucumber peeled and finely diced
- 1/4 teaspoon dried dill
- salt & pepper to taste
- lemon wedges
Instructions
for the fish:
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Preheat oven to 350 degrees. Line baking sheet with silicone baking mat or parchment paper and set aside.
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Create dredging station by placing flour in one shallow bowl, eggs, milk, and 1/4 teaspoon Creole seasoning in a second shallow bowl and panko and remaining Creole seasoning in the third bowl. Whisk eggs and milk to combine. Stir panko with seasonings. Cut tilapia filets into strips and dredge in flour, then egg mixture, then panko. Place on baking sheet. Repeat with remaining pieces of fish.
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Bake 12-15 minutes depending on how thick your fish is. Fish is completely cooked when opaque and flakes easily. Remove and set aside.
for the sauce:
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Combine all ingredients together in a small bowl and refrigerate until ready to serve.
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Squeeze lemon wedges over warm fish and top with sauce.
Nutrition
Variations
Want to switch things up? These simple changes can give your homemade fish sticks a different flavor or texture:
- Try a different fish: Cod, haddock, or pollock are good substitutes for tilapia. Choose a firm white fish that can be cut into sturdy strips.
- Change the seasoning: Swap the Creole seasoning for Old Bay, Cajun seasoning, or a little garlic powder and paprika.
- Make them spicy: Add a pinch of cayenne pepper to the panko or a few dashes of hot sauce to the egg mixture.
- Use seasoned breadcrumbs: Replace some or all of the panko with seasoned breadcrumbs for a finer, more traditional coating.
- Make them gluten-free: Use gluten-free flour and gluten-free panko to keep the same crispy coating.
More Sauce Recipes for Fish Sticks
Storage & Reheating
Store leftover fish sticks in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer until heated through and crisp again. The microwave will warm them up, but the breading may become soft.
To freeze, let the baked fish sticks cool completely, then arrange them in a single layer and freeze until firm. Transfer them to a freezer-safe container or bag and freeze for up to 2 months. Reheat directly from frozen in the oven or air fryer until hot and crispy.
Store the cucumber dill sauce separately in the refrigerator and give it a quick stir before serving. For the best texture, don’t freeze the sauce with the fish sticks.
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
