Homemade Fish Sticks Recipes

Steps:

• Preheat the oven to 450 degrees F. Grease a sheet pan with the olive oil.
• Cut the fish fillets into 2 1/2-inch-long and 1-inch-wide strips.
• Combine the flour, salt, and pepper in a shallow bowl. Set aside.
• Combine the breadcrumbs, parsley and butter with a fork in a separate shallow bowl. Add the Parmesan and stir to combine.
• Beat the eggs in a third bowl.
• Bread the fish by giving the strips a good coating of the seasoned flour. Tap off any excess. Dip in the beaten eggs until coated. Roll the egg-coated fish in the crumb mixture. If need be, press the breadcrumbs into the fish. Place on the oiled sheet pan.
• Bake for 10 minutes, then flip the fish sticks and continue cooking until the breading is deep golden and the fish is cooked through, about another 8 minutes.
• Serve with ketchup.

Steps:

• Preheat oven to 400°. In a shallow bowl, mix bread crumbs and seasonings. Place flour and egg in separate shallow bowls. Dip fish in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere., Place on a baking sheet coated with cooking spray; spritz with butter-flavored cooking spray. Bake 10-12 minutes or until fish just begins to flake easily with a fork, turning once.

Steps:

• Slice fish into 1 inch wide strips. Season fish with salt and dredge in flour. Dip fish strips in milk and coat in bread crumbs. Let coated strips dry for 10 minutes. Heat 2 inch of oil in skillet over medium high heat. Fry strips until golden brown. Remove strips to paper towels to drain and season with salt.

Steps:

• For the fish sticks: Cut the fish into sticks about 3 inches long and 1/2-inch thick. Combine the breadcrumbs, coconut, cornmeal, curry powder and 1/2 teaspoon salt in the bowl of a food processor and pulse until the coconut is coarsely chopped. Dump out into a shallow dish. Whisk the egg white with 1 tablespoon water in another shallow dish.
• Dip the fish into the egg white, shake off the excess and coat thoroughly in the breadcrumb mixture. Bake immediately, or refrigerate up to 1 hour before baking. To freeze, arrange the breaded fish sticks on a baking sheet and freeze until hard, 1 to 2 hours. Store in re-sealable freezer bags for up to 1 month.
• For the sauce: Combine the yogurt, carrot, 1 tablespoon water, sweet chile sauce, soy sauce, scallions, lime juice and salt to taste. Wrap and refrigerate until ready to serve. Preheat the oven to 425 degrees F. Fit a rimmed baking sheet with a baking rack and spray with cooking spray. Generously spray the fresh or frozen fish sticks all over with cooking spray. Arrange on the baking rack and bake, flipping halfway through, until golden and crispy and cooked through, 15 to 20 minutes (if frozen, 20 to 25 minutes). Remove from the oven and season with salt. Serve with the dipping sauce.

Steps:

• Preheat the oven to 400 degrees F.
• Salt and pepper the fish sticks. Place the flour on a rimmed plate and season with the garlic, mixing with a fork, and set aside.
• Place the bread and herbs (if using) in a food processor and pulse until uniform, but not too small. Season with salt and pepper. Transfer the breadcrumbs to a shallow baking dish or rimmed plate and set aside.
• Whisk the egg and 1 tablespoon water in a medium bowl. Dredge a piece of fish in the flour, gently shake off excess, and then dip the fish in the egg mixture, then the breadcrumbs, gently pressing into the crumbs. Repeat with the remaining pieces of fish.
• Place a metal cooling rack on top of a baking sheet, and mist with olive oil. Place the fish sticks on the rack and bake until the fish is cooked through, about 12 minutes. (For even browning, you can turn the fish over halfway through cooking time and spray the second side with olive oil.)

Steps:

• 1. Prepare fish: Preheat oven to 400^. In a shallow dish beat eggs,and milk; set aside. Pour bread crumbs in a shallow pan;in another pan place Bisquick or the flour. Sprinkle fish pieces with salt and pepper. Roll fish pieces in flour to cover well, then dip in the egg mixture. Then press fish into Panko bread crumbs to cover completely . Place each fish stick on a sprayed baking pan.(I like to cover pan with foil and spray that- easier clean up). Spread them out so they are not touching. Bake until lightly browned , about 15 minutes, then turn over and bake for 5 minutes more. --- Note: If you want to fry these- use 1/4 or so of Crisco or canola oil. in a large skillet over medium-hi heat. Cook in a single layer not touching; until golden brown, about 1 minute on each side. Drain on paper towel. Serve hot.
• 2. Tartar Sauce: Combine all ingredients together; blending well. Place in refrigerator while preparing fish.