Crispy Golden Cod Fish Sticks

Crispy cod fish sticks served with homemade tangy tartar sauce, a perfect blend of crunchy, savory, and creamy flavors.

These Crispy Golden Cod Fish Sticks offer a homemade take on a classic, using fresh cod fillets cut into strips and seasoned with salt, pepper, and paprika. The fish is coated in a three-step breading process—flour, egg wash, and Panko with paprika—before frying in hot oil until golden and crispy. Served hot with zesty homemade tartar sauce, these fish sticks are tender inside, crunchy outside, and make a delicious snack or meal.

Servings

2-4

Prep Time

30 minutes

Cook Time

15 minutes

Total Time

45 minutes

Ingredients

For the Cod

  • 1 pound fresh cod fillets – Season with salt, pepper, and paprika
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon water or milk
  • 2 cups Panko breadcrumbs with 2 teaspoons paprika
  • Oil for frying (peanut, canola, vegetable, or another high-smoke-point oil)

Homemade Tartar Sauce

  • 1/4 cup real mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1/4 cup sour cream
  • 1/4 cup dill pickles, finely chopped
  • 1 shallot (or 1/4 cup red onion), finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon dill pickle juice
  • 1 teaspoon white sugar
  • 1 teaspoon freshly ground black pepper

Instructions

Prepare the Tartar Sauce

Mix mayonnaise, Greek yogurt, sour cream, chopped dill pickles, finely chopped shallot or red onion, parsley, lemon juice, dill pickle juice, sugar, and black pepper in a bowl. Refrigerate to let the flavors meld while preparing the fish sticks.

Prepare the Cod

Rinse and pat dry the cod fillets. Cut into uniform strips and season with salt, pepper, and paprika.

Season the Flour

In a shallow dish, mix flour with salt and pepper.

Prepare Egg Wash

In a separate dish, beat eggs with water or milk.

Prepare Breadcrumbs

In a third dish, mix breadcrumbs with optional paprika.

Batter the Cod

Dredge each fish stick in seasoned flour, dip into egg wash, and coat with breadcrumbs. Place on a plate or rack.

Heat Oil

Heat 2 inches of oil in a skillet or deep fryer to 350°F (175°C).

Fry the Fish Sticks

Fry in batches until golden brown, about 2-4 minutes per side. Drain on paper towels.

Serving

Serve hot with lemon wedges and homemade tartar sauce.

In a bowl, combine mayonnaise, Greek yogurt, sour cream, chopped dill pickles, finely chopped shallot or red onion, chopped parsley, lemon juice, dill pickle juice, sugar, and black pepper.

Stir well until all ingredients are thoroughly mixed. Refrigerate the tartar sauce while preparing the fish sticks. This allows the flavors to meld together.

Rinse the cod fillets and pat them dry with paper towels.

Cut the fillets into strips or “sticks” of your preferred size, aiming for uniformity for even cooking.

Season the cod strips with salt, pepper, and paprika.

In a shallow dish, combine flour with salt and pepper.

In another shallow dish, beat the eggs with water or milk.

In a third shallow dish, mix breadcrumbs with paprika (optional).

Dredge each fish stick in the seasoned flour, shaking off the excess.

Dip it into the egg wash, letting the excess drip off.

Finally, coat well with the breadcrumbs. Place them on a plate or rack.

Fry the fish sticks in batches to avoid overcrowding. Cook until golden brown and crispy, usually 2 to 4 minutes per side, depending on thickness.

Turn and remove the fish sticks using tongs or a slotted spoon. Drain on paper towels.