Recipe Background
Just-Like-Mom's Baked Fish Sticks are crispy and full of flavor, perfect for a cozy night in.
Our first date was not a glittering dinner but a cozy evening at his apartment. After awkwardly bumping elbows in the tiny kitchen, he confessed he’d never cooked for anyone before. As he unveiled a plate of baked fish sticks, I was struck by the scent of paprika and the subtle heat of Dijon mustard wafting through the air. It wasn't just a dish; it was a bold declaration of effort and affection. The fish was a surprise—perfectly flaky with a delightful crunch from the panko—like a symphony of textures. Luckily, a suggestion from me to spritz butter-flavored cooking spray made the coating irresistibly crisp.
Each bite took me back to childhood memories of my mom making a similar dish, though she used plain breadcrumbs instead of seasoned ones. The seasoned panko added a new depth, reminding us that this was both a nostalgic nod and a new tradition. We laughed, dipping fish sticks into tartar sauce and trading stories. Between bites, I offered a tip about dusting edible items with flour to help the batter stick better. To this day, we make these whenever we reminisce about our early days together.
It's amazing how something as simple as baked fish sticks can encapsulate an entire evening, marking the start of something special. With a metal rack in the oven for even browning, we're guaranteed to bite into crispy perfection. Each fish stick tells a story of humble beginnings, laughter, and the beauty of shared meals.
Ingredients
- 1 (1-pound) cod fish fillet cut into strips
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup all-purpose flour
- 1/2 teaspoon sweet or smoked paprika
- 2 large eggs beaten
- 1 tablespoon Dijon mustard
- 1 cup panko breadcrumbs
- 1 cup seasoned breadcrumbs
- butter-flavored nonstick cooking spray to taste
- tartar sauce to taste, for serving
Directions
- Preheat the oven to 400 degrees F.
- Cover a baking sheet with aluminum foil and coat the foil with nonstick cooking spray. Coat a metal rack with nonstick cooking spray and place it on the prepared baking sheet.
- Evenly sprinkle the fish strips with the salt and the pepper.
- In a shallow bowl, whisk the flour and the paprika together.
- In a second shallow bowl, whisk the eggs and the Dijon mustard together.
- In a third bowl, combine the panko breadcrumbs and the seasoned breadcrumbs.
- Press each of the fish strips into the flour-paprika mixture, flipping to cover all the sides, and shaking off any of the excess.
- Dredge the fish strips in the egg-Dijon mixture, letting any of the excess drip off.
- Press the fish strips into the breadcrumb mixture, patting to help the coating adhere.
- Place the coated fish strips on the rack on the prepared baking sheet.
- Spritz the tops of the coated fish strips with the butter-flavored cooking spray.
- Bake the fish strips, about 6 minutes.
- Flip the fish sticks and spritz the tops with the butter-flavored cooking spray. Bake until they reach an internal temperature of 145 degrees F and are golden-brown, about 6-10 minutes.
- Serve the fish sticks immediately with the tartar sauce.
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