- 1/2 cup dry bread crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon lemon-pepper seasoning
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 3/4 pound cod fillets, cut into 1-inch strips
- Butter-flavored cooking spray
- Preheat oven to 400°. In a shallow bowl, mix bread crumbs and seasonings. Place flour and egg in separate shallow bowls. Dip fish in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere.
- Place on a baking sheet coated with cooking spray; spritz with butter-flavored cooking spray. Bake 10-12 minutes or until fish just begins to flake easily with a fork, turning once. Yield: 2 servings.
Reviews for Homemade Fish Sticks
"quick, easy and yummy! We drizzled with melted butter rather than cooking spray."
"This is a healthy and excellent way to fix a firm-fleshed fish; we have whitefish easily available up here in the UP and that is what I used. Dredging the fish in flour first lets the batter stick .... great tip! Like one reviewer said, I also added Parmesan cheese to my crumb mixture.Easy tartar sauce: One tablespoon of mayo or Miracle Whip, one tsp. of sweet pickle relish, a dash of lemon juice, and a dash of Old Bay if you like it to zing. Use these ratios to make as much as you need."
"This was very good but I did a couple of things differently. I used flounder instead of cod, I buttered the pan instead of using cooking spray and I added grated Parmesan cheese to the bread crumb mixture to give it more flavor. I will be making this again, thanks!"
"First recipe that I have been able to keep the coating on the fish. This is a quick, easy and delicious recipe. I made it into fillets instead of sticks. Sides were asian rice and california vegetable blend."
"My husband and I enjoyed this recipe. I left the fish fillets whole and used a meat thermometer to check the internal temperature since the fillets were thick. The only change I will make the next time I cook these will be to decrease the amount of salt. Thank you for sharing your recipe, Jennifer!"
"This recipe is good. I used Cod and it smelled really fishy during the baking process. However, the taste of the fish was not at all fishy. Picky toddlers and husband like the dish. I will try it with tilapia next time."
"Halibut is much higher in mercury than cod! Actually cod is in the "moderate" level as far as mercury is concerned, along with chunk light tuna and lobster. It does not have high levels of mercury, unlike other fish like swordfish and orange roughy. Recommendation is no more than 6 meals a month of moderate level fish for pregnant women and children. However, Other fish with a lower level are tilapia, flounder, and haddock - all of which can be substituted for cod. I would not hesitate using any of these fish for this recipe - or even cod on occasion if that's what i had on hand."
"The recipe in general is okay; however, you never want to use Cod. It is a fish with high levels of mercury. But, it is less expensive. I use hallibut instead as it doesn't have as high of a level of mercury. I know it is more expensive, but if you can't afford good health, you certainly can't afford illness. I wonder why a nutritionist would suggest cod! Instead of a cooking spray out of a can, a mister with olive oil is much better. To make it even healthier, homemade with organic bread is the best, but Panka could be a better choice than canned crumbs. Check label for high fructose corn syrup and MSG. All in all, not a bad recipe."