homemade fish sticks;
I feel like fish sticks get a bad rap as a food for children, when homemade fish sticks are delicious and easy to make no matter how old you are! This recipe for homemade fish sticks have become a staple, because the cornmeal crust makes for a delicious contrasting texture to the fish. Flaky, buttery soft cod is the perfect fish for fish sticks. Build your own seasoning mixture, using gluten-free flours like oat flour and cornmeal and Italian seasonings for a delicious, salty breading. Fry them up in a pan and enjoy delicious homemade fish sticks!
The key to elevate your homemade fish sticks? Cornmeal! The cornmeal adds an extra layer of flavor–and the best part? They’re gluten-free as well. I love the way the cornmeal fries up as breading on these homemade fish sticks. But to make it stick better, you’ll also want a finer flour. I like to use oat as a gluten-free option, but all-purpose flour would work fine as well if you don’t have gluten sensitivities.
Flour by itself isn’t enough to make homemade fish sticks great–you need seasoning as well. Italian seasoning is a great option because it’s already a blend of basil, oregano, rosemary, thyme, and marjoram. The blend I use also includes a little bit of red pepper. If you like a kick, add a sprinkle yourself if your blend doesn’t include it.
And of course cheese. Use grated parmesan cheese, or for an extra sharp tang, use pecorino romano. Grated will work better than shredded because of its finer texture. Grated parmesan will mix in well with the flour blend and give an even coating. The parmesan cheese will add some saltiness to the breading but you’ll want to add another sprinkle of salt. Cod is such a mild fish that it needs salt to enhance it’s flavor and give it that really savory mouthfeel.
While cod is always my preferred fish for homemade fish sticks, I’ve also used catfish. I’m not going to lie–by accident, because I grabbed the wrong package at the grocery store. But catfish worked great as well, and was still delicious. It’s actually a little firmer than cod, which can make it hold up a little better and be easier to work with. But it also has a stronger flavor. Whereas cod is very mild and more buttery and flaky.
Use a white fish you like that has some structure so it will hold up to frying. Cod, catfish, barramundi would all be great options, whereas something like flounder would be too soft and thin to make a great fish stick. And serve with ketchup for that ultimate childhood-made-gourmet flavor!
secrets to success;
- The key is in the breading! With a blend of cornmeal and oat flour (or all-purpose or any fine flour) and parmesan cheese even the breading is packed full of flavor.
- For an extra pinch of spice, toss in a few red pepper flakes. The mild heat really elevates these homemade fish sticks.
- Use canola oil for frying. It’s a light, unflavored oil with a high smoke point which makes it perfect for frying and bringing out the natural flavor of the cornmeal breading. Make sure to allow the fish sticks to rest. Using a rack or something that allows air to circulate on all sides is best to keep the crispy breading from getting soggy.
Looking for other delicious dinner recipes? Check out these yummy options:
- For a healthy pasta option, check out this healthful protein-packed tofu pasta alfredo. Double up the protein by putting tofu in the sauce itself!
- I served these fish sticks with sour cream and chive biscuits, subbing gluten-free flour for the all purpose. They’ll come out a little more crumbly, but still delicious!
- Lemon butter salmon with spinach, bacon, and blue cheese is a classic fish dish I love! So much flavor packed into one dish.
homemade fish sticks;
Ingredients
- 2 filets cod thawed, if using frozen
- ⅓ cup oat flour or flour of choice
- 1 egg scrambled
- 1 Tbsp milk
- ⅔ cup cornmeal
- 3 Tbsp grated pecorino Romano or sub. Parmesan
- 2 tsp Italian seasoning
- Pinch of red pepper flakes
- ¼ cup Panko bread crumbs optional, for extra crunch
- salt & pepper
- Oil for pan frying
Instructions
- Take three shallow bowls, wide enough to dip your fish sticks in. In one crack the egg and whisk with 1 Tbsp milk. In the second, add your flour of choice. In the third, combine ⅔ cup cornmeal, 3 Tbsp pecorino Romano, 2 tsp Italian seasoning, a pinch of red pepper flakes, and salt and pepper to taste. Add the panko breadcrumbs if using and shake around to mix together.
- Cut your filets into evenly sized sticks. I like to cut perpendicular down the filet until the thinner end and I’ll cut the remaining tail end down the middle. Since it’s usually thinner, I find it ok to make those a little wider.
- Take each fish stick and first sprinkle with a little salt and pepper. Then drop it in the flour to coat it. Roll it on all sides.
- Move the stick into the egg mixture and coat thoroughly.
- Move the stick to the cornmeal mixture and coat thoroughly, pressing the mixture into the egg batter.
- Repeat for all remaining fish sticks, laying them on a plate for the next step.
- Heat a pan over medium heat and add enough oil to coat the bottom of the pan. Once it’s shimmering or a bit of mixture.
- Add each fish stick to the pan, working in batches so as not to overcrowd. Pan fry until golden and crisp, approximately 1 minute on both sides for 1” thick sticks (time may vary depending on the thickness of your fish sticks). Remove to a paper towel lined plate to drain, and serve warm with ketchup or preferred dipping sauce.
