Ingredients
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1 lb (such as cod, haddock, or tilapia), cut into strips White fish fillets
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1 cup All-purpose flour
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2, beaten Eggs
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1 cup (you can use plain or seasoned breadcrumbs) Breadcrumbs
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Salt and pepper to taste
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Vegetable oil, for frying
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(optional, for serving) Lemon wedges
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(optional, for serving) Tartar sauce or ketchup
Directions
- Preheat your oven to 200°F (95°C). This will keep cooked fish sticks warm while you finish frying the remaining batches.
- Set up a dredging station: Place the flour in a shallow dish or plate. In another shallow dish, beat the eggs. In a third dish, spread out the breadcrumbs.
- Season the fish strips with salt and pepper.
- Dredge each fish strip in the flour, shaking off any excess. Then dip it into the beaten eggs, letting any excess drip off. Finally, coat it evenly in the breadcrumbs, pressing gently to adhere.
- Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot, carefully add the breaded fish sticks in batches, making sure not to overcrowd the skillet. Fry until golden brown and crispy, about 2-3 minutes per side.
- Once cooked, transfer the fish sticks to a paper towel-lined plate to drain any excess oil. Then transfer them to a baking sheet and place them in the preheated oven to keep warm while you fry the remaining batches.
- Serve the homemade fish sticks hot with lemon wedges and your choice of dipping sauce, such as tartar sauce or ketchup. Enjoy!
Note: You can also bake the fish sticks instead of frying them for a healthier option. Preheat your oven to 425°F (220°C) and place the breaded fish sticks on a greased baking sheet. Bake for about 15-20 minutes, flipping halfway through, until golden brown and cooked through.
