Dinner
Crispy Baked Fish Sticks
Salmon or cod gets a lemon-Parmesan crumb coating and crisps in a hot oven.
- Yield
- 14 fish sticks
- Cuisine
- Mediterranean
Serving ideas
Add a crunchy salad and serve the dipping sauce on the side so the coating stays crisp.
Ingredients
See the ingredient checklist
- 1 1/2 lb firm fish fillet, skin removed, such as salmon or cod
- kosher salt, to taste
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp sweet paprika
- 1/2 cup all-purpose flour, whole-wheat or gluten-free flour also works
- 1 egg
- 1 tbsp water, for the egg wash
- 1/2 cup bread crumbs
- 1/2 cup grated Parmesan
- extra-virgin olive oil, for the sheet and the coating
- 1 lemon, use the zest and the juice from half
- parsley, for garnish
- tahini sauce or tzatziki, for dipping
Before you cook
Start checking thinner pieces before the thicker ones. Dab oil onto the crumbs gently so the coating stays in place.
How to make Crispy Baked Fish Sticks
Heat the oven to 450°F and lightly oil a baking sheet. Blot the fish dry, season both sides with salt and slice into sticks about 3 inches long and 1 to 1 1/2 inches thick.
Stir together the pepper, oregano and paprika. Sprinkle the blend on both sides of the fish.
Set out three shallow dishes. Put flour in the first, beat the egg with the water in the second and mix bread crumbs, Parmesan and lemon zest in the third.
Coat each stick with flour and tap off the extra. Dip it into the egg, then press it into the crumb mixture. Space the sticks out on the sheet and dab a little olive oil over the tops.
Bake on the center rack for 12 to 15 minutes, until the fish is cooked through. For a deeper golden crust, briefly broil while watching closely.
Squeeze lemon juice over the fish and add parsley. Serve with tahini sauce or tzatziki.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Crispy Baked Fish Sticks
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Ingredients
- 1 ½ lb firm fish fillet skin removed, such as salmon or cod
kosher salt to taste- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp sweet paprika
- ½ cup all-purpose flour whole-wheat or gluten-free flour also works
- 1 egg
- 1 tbsp water for the egg wash
- ½ cup bread crumbs
- ½ cup grated Parmesan
- extra-virgin olive oil for the sheet and the coating
- 1 lemon use the zest and the juice from half
- parsley for garnish
- tahini sauce or tzatziki for dipping
Instructions
- Heat the oven to 450°F and lightly oil a baking sheet. Blot the fish dry, season both sides with salt and slice into sticks about 3 inches long and 1 to 1 1/2 inches thick.
- Stir together the pepper, oregano and paprika. Sprinkle the blend on both sides of the fish.
- Set out three shallow dishes. Put flour in the first, beat the egg with the water in the second and mix bread crumbs, Parmesan and lemon zest in the third.
- Coat each stick with flour and tap off the extra. Dip it into the egg, then press it into the crumb mixture. Space the sticks out on the sheet and dab a little olive oil over the tops.
- Bake on the center rack for 12 to 15 minutes, until the fish is cooked through. For a deeper golden crust, briefly broil while watching closely.
- Squeeze lemon juice over the fish and add parsley. Serve with tahini sauce or tzatziki.
Notes
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