Crispy Homemade Fish Sticks

Crispy baked fish sticks made with salmon or firm white fish, coated in Parmesan and breadcrumbs with herbs and paprika. Perfect for healthy dinners, served with lemon and dipping sauces like tahini or tzatziki.

Ingredients

• 1 ½ lb firm fish fillet (salmon, cod, or another firm white fish; skin removed)
• Salt, to taste
• 1 tsp black pepper
• 1 tsp dried oregano
• 1 tsp sweet paprika
• ½ cup flour (all-purpose, whole wheat, or gluten-free)
• 1 egg, beaten with 1 Tbsp water (egg wash)
• ½ cup bread crumbs
• ½ cup grated Parmesan cheese
• Extra virgin olive oil, for brushing
• Zest of 1 lemon and juice of ½ lemon
• Fresh parsley, for garnish

To serve:

• Tahini sauce or Tzatziki sauce
• Optional: Mediterranean white bean salad or Greek salad

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Instructions

1. Preheat oven:
   Heat oven to 450°F. Line or lightly oil a baking sheet.
2. Prepare the fish:
   Pat fish dry and season both sides with salt. Cut into sticks about 1–1½ inches thick and 3 inches long.
3. Season the fish sticks:
   In a small bowl, mix black pepper, dried oregano, and paprika. Sprinkle evenly over the fish sticks.
4. Set up dredging station:
   • Shallow dish with flour
   • Bowl with egg wash
   • Dish with bread crumbs, Parmesan, and lemon zest
5. Coat the fish sticks:
   Dip each stick in flour, shaking off excess. Then dip into the egg wash, followed by the bread crumb-Parmesan mixture. Pat lightly to adhere. Repeat for all fish sticks.
6. Bake:
   Arrange coated fish sticks on the prepared baking sheet. Dab lightly with olive oil. Bake on the middle rack for 12–15 minutes. For extra color, briefly broil until golden brown.
7. Finish and garnish:
   Drizzle with fresh lemon juice and sprinkle lemon zest over the fish sticks. Garnish with parsley.
8. Serve:
   Serve immediately with tahini sauce or tzatziki. Pair with a fresh salad, such as Mediterranean white bean or Greek salad.

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Why You’ll Love This Recipe

• Crispy on the outside, tender and flavorful on the inside.
• Baked, not fried, for a healthier version of classic fish sticks.
• Easy to prepare and perfect for weeknight dinners.
• Mediterranean-inspired flavors with lemon, herbs, and Parmesan.

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Tips

• Pat fish completely dry before coating to ensure crispiness.
• Use a light dab of olive oil to prevent the coating from becoming soggy.
• Watch carefully under the broiler to avoid burning.
• Make sure fish sticks are uniform in size for even cooking.

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Variations and Substitutions

• Fish: Swap salmon for cod, haddock, or tilapia.
• Gluten-free: Use gluten-free flour and breadcrumbs.
• Cheese: Parmesan can be replaced with Pecorino Romano or omitted.
• Spice: Add smoked paprika or cayenne for a subtle kick.

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FAQs

Q: Can I make these ahead of time?
Yes, coat the fish sticks and refrigerate up to 1 hour before baking.

Q: Can I fry instead of baking?
Yes, shallow-fry in olive oil until golden and crispy.

Q: How long do leftover fish sticks last?
Store in the refrigerator for up to 2 days and reheat in the oven to maintain crispiness.

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Serving Suggestions

• Serve with tahini, tzatziki, or a lemon-garlic yogurt sauce.
• Pair with Mediterranean or Greek-style salads.
• Include roasted vegetables or oven-baked fries for a full meal.
• Great for lunch boxes or casual dinner gatherings.