Breaded Fish Sticks


  • 1 lb firm white fish fillets, 1/2 inch thick
  • 2 eggs
  • 1 and 1/2 cups fine fresh bread crumbs
  • 1 cup flour
  • kosher salt and fresh cracked black pepper
  • canola oil for frying
  • tartar sauce and lemon wedges for serving
  • Cut the fish fillets into strips 4 inches long and 3/4 inches wide.
  • Break the eggs into a shallow dish and beat well.
  • Place the bread crumbs in another shallow dish.
  • Put the flour in a large plastic bag and season with salt and pepper.
  • Place the fish sticks into the flour coat and shake off excess. Then place the sticks in the eggs and allow excess to drip off. Then roll the fish ¬†sticks in the bread crumbs and place on a foil covered baking sheet.
  • Place the baking sheet in the refrigerator for 15 minutes to let the coating set.
  • Heat 1/2 inch of oil in a heavy bottomed frying pan over medium high heat.
  • Add the fish sticks in batches and cook for 2-3 minutes, turning once until crispy and golden.
  • Drain on paper towels.
  • Serve with tartar sauce and lemon wedges.

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