Name: Fish Sticks
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: American
Ingredients: 4 large eggs, whisked; 2 1/4 cups panko breadcrumbs; 1 teaspoon salt, divided; 1 1/4 teaspoons black pepper, divided; 1 teaspoon Italian seasoning; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1/4 teaspoon cayenne pepper (optional); 1/2 cup all-purpose flour; 1 1/4 pounds cod fillet, cut into sticks approximately 3-4” long, 1/2-1” wide; Nonstick olive oil cooking spray or olive oil for frying

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I’m excited to share this recipe for Panko Crusted Fish Sticks—a homemade upgrade that’s way better than the store‑bought version. They’re golden and crispy on the outside, tender and flaky on the inside, and they’re all ready in under 20 minutes.

Why I’ll Love This Recipe

I think you’ll love this recipe because it’s a quick way to get that irresistible crunch with a panko crust that holds up beautifully. I also appreciate how easily the seasoning can be adjusted—whether I’m in the mood for a gentle Italian herb flavor or a mildly spicy kick. And since I make them fresh, I always know exactly what’s going into them—nothing processed, nothing freezer‑burned. Fish Sticks

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

large eggs, whisked (I use 4)
panko breadcrumbs (about 2¼ cups)
salt and black pepper (I split 1 teaspoon salt and 1¼ teaspoon black pepper between the panko mix and the flour)
Italian seasoning (1 teaspoon)
paprika (1 teaspoon)
garlic powder (½ teaspoon)
cayenne pepper, optional (¼ teaspoon if I want heat)
all‑purpose flour (½ cup)
cod fillet, cut into sticks about 3–4″ long and ½–1″ wide (approx. 1¼ pounds)
nonstick olive‑oil cooking spray or olive oil for frying

Directions

I set up a three‑bowl breading station:

Bowl 1: whisked eggs
Bowl 2: panko mixed with ½ teaspoon of salt, ¾ teaspoon of black pepper, Italian seasoning, paprika, garlic powder, and cayenne (if using)
Bowl 3: flour mixed with the remaining ½ teaspoon salt and ½ teaspoon black pepper

I pat the cod sticks dry, then dredge each piece first in the seasoned flour, dip in the egg, back into the flour, and again into the egg—this double dip gives them extra crunch. Next, I press each stick into the panko mixture until well coated.

I heat a drizzle of olive oil (or coat a skillet with nonstick spray) over medium heat, then add the fish sticks in a single layer without overcrowding. I cook them for about 3–4 minutes per side, until they’re perfectly golden and crispy.

Servings and Timing

Servings: 6 servings
Prep Time: 10 minutes
Cooking Time: 8 minutes
Total Time: 18 minutes

Storage/reheating

I let any leftovers cool slightly, then store them in an airtight container in the fridge for up to 2 days. To reheat, I pop them in a preheated oven at 400 °F (200 °C) for about 5–6 minutes—or until they’re just heated through and crispy again. I find this brings back that fresh‑made crunch much better than the microwave.

FAQs

What is the best fish to use for these fish sticks?

I like using cod because it’s mild, flaky, and holds up well in frying. But I also sometimes use haddock, tilapia, or even pollock—whatever is fresh and flaky works beautifully.

Can I bake these instead of frying?

Yes! I preheat my oven to around 425 °F (220 °C), place them on a lightly oiled baking sheet, spray the tops with a bit of olive oil, and bake for around 12–15 minutes, flipping halfway through, until they’re golden and crispy.

Can I make these gluten‑free?

Definitely. I swap the all‑purpose flour for a 1:1 gluten‑free flour blend, and use gluten‑free panko breadcrumbs. I still follow the double‑dipping steps, and I get the same great crunch.

How can I make them extra spicy?

I bump up the cayenne in the panko mix—or even mix in a pinch of smoked paprika or chili powder. Alternatively, I like serving them with a dipping sauce that has a little hot sauce or sriracha mixed in for an extra kick.

What’s a good dipping sauce?

I often go for a creamy dip—like tartar sauce mixed with a little lemon juice and chopped dill. Another favorite is a quick mix of mayo, lemon zest, garlic powder, and a dash of hot sauce. Both pair nicely with the crispy fish sticks.

Conclusion

I love how quickly and easily I can whip up these Panko Crusted Fish Sticks, and how they always turn out golden, crispy, and full of flavor. They’re a fun twist on a classic, perfect for weeknight dinners or a light lunch. I hope you enjoy making—and especially eating—these as much as I do!