Crispy Golden Cod Fish Sticks

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

This recipe for Crispy Golden Cod Fish Sticks is a homemade version of a classic frozen favorite. Starting with a pound of fresh cod fillets, the fish is first cut into uniform strips for even cooking and seasoned with salt, pepper, and paprika. For the coating, a three-step breading process is used: the fish sticks are first dredged in seasoned flour, then dipped into an egg wash made with eggs and a bit of water or milk, and finally, they are thoroughly coated in Panko breadcrumbs mixed with additional paprika for extra flavor. The fish sticks are then fried in a deep skillet or fryer with a high-smoke-point oil like peanut or canola until they turn golden brown and crispy, about 2 to 4 minutes per side. Served hot, these fish sticks are crispy on the outside, tender on the inside, and perfectly complemented by the zesty homemade tartar sauce, making them a delicious and satisfying meal or snack.

Servings

2-4

Prep Time

30 minutes

Cook Time

15 minutes

Total Time

45 minutes

Ingredients

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

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.

Prepare the Cod

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.

Season the Flour

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

Prepare Egg Wash

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

Prepare Breadcrumbs

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

Batter the Cod

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.

Heat Oil

In a large, deep skillet or deep fryer, heat about 2 inches of oil over medium-high heat to 350°F (175°C).

Frying

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.

Serving

Serve the fish sticks hot, accompanied by lemon wedges and the 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.