Fresh Fish Sticks

  • 15 mins
  • 7 ingredients


  • 3 lbs firm white fish fillets, cut into strips 2 inches long by 1/2 inch wide
  • 1 cup flour
  • 2 tsp black pepper
  • 1 tsp kosher salt
  • 1 cup seasoned bread crumbs
  • 4 eggs, beaten
  • vegetable oil for frying

These fish sticks are far superior to the frozen variety, thick with fish and fresh flavor.

  • Combine flour and cracked pepper and salt on a large plate, then pour bread crumbs on to another plate.
  • Dip fish sticks in egg, then  roll in bread crumbs, pushing crumbs into fish, then dip into flour, shaking off excess.
  • Refrigerate fish sticks for one hour before frying.
  • Fill a large sauce pan or deep fryer 1/3 full with oil and heat to 360 degrees.
  • Fry fish sticks in batches if necessary for 5-7 minutes, or until golden and crispy.
  • Drain on a wire rack or paper towels and serve with tartar sauce.

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