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Oven-Fried Fish Sticks

4 to 6 Servings

45 minutes

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This recipe turns mild, firm-fleshed fillets into flavorful fish sticks, but without the hassle of stovetop frying. For a crisp, light coating, we use panko breadcrumbs, but we process them so they’re a little finer and a better textural match for the flaky fish, and we mix in a couple tablespoons of cornstarch to help the crumbs adhere. Buttery Ritz crackers are a terrific alternative to panko. We skip the beaten egg typically used to bind the crumbs to the fish and opt instead for mayonnaise flavored with mustard. Serve with one of the sauces below. Or, make terrific fish tacos by tucking the fish sticks, along with shredded cabbage, cilantro and the chipotle-lime mayonnaise into warm tortillas.

4 to 6


45 minutes


  • 2

    cups panko breadcrumbs OR roughly crushed Ritz crackers

  • 2

    tablespoons cornstarch


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Diana L.
January 7, 2023
It tasted good but was not crispy???
The recipe was easy to make, and I like that you don't cook it in oil. My family liked them very much. However, the panko on top came out soggy/soft. I ended up putting it back on broil for 5 min to get it crispy. I am not sure why these are not baked on the wired rack. Any idea? I could not taste the mayo that you put on the fish after it was baked. The Curried Ketchup sauce was great as its light. Thanks for the recipe!