Fresh Fish Sticks

Fresh Fish Sticks


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 ┬ároll 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.




10 min


5 min


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