Baked Fish Sticks
A Print Friendly Note: I just noticed that on print friendly, if you hover over any part of the recipe you don’t want to print, it highlights and you can delete unnecessary parts. I usually just print the recipe and delete all the other stuff.
We love fish sticks and I’m always looking for a made from scratch recipe that isn’t fried and I think I finally hit on one we really like. I want to say I found this recipe in a Southern Living cookbook but I’m not positive.
I used cod in this recipe but you can use your favorite fish. I like using a thicker fish and we like cod so that’s why I chose it. The recipe is easy and I made my homemade tartar sauce and I also made cocktail sauce by mixing ketchup and horseradish to taste.
Baked Fish Sticks
8 bread slices ~ I did not cut off the crusts
1/2 cup Parmesan cheese
2 tsps grated lemon rind
1/2 tsp freshly ground pepper
1 tbsp canola oil
2 lbs cod or other white fish such as flounder
1/2 tsp salt
2 large eggs
2 egg whites
1/2 cup milk ~ I used 2%
Mix all breading ingredients together and set aside.
Spray a jelly-roll pan with cooking spray then coat the bottom of the pan with the canola oil. I used a brush to spread it over the bottom of the pan.
Rinse fish in cold water and pat dry. Sprinkle with salt on each side and cut into strips.
Beat eggs, egg whites, and milk in a shallow pie plate until well blended.
Place the breading mix in a ziplock bag.
Dip the fish into the egg/milk mixture then add to breading bag and shake carefully until coated. Place prepared fish on prepared pan. Repeat with all the fish strips.
Bake at 400º for 15-20 minutes or until breaded fish strips are golden.
Serve immediately with your favorite sauces.
Makes 6-8 servings