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Crispy Grown-Up Fish Sticks Recipe Easy Panko Crusted Cod with Tartar Sauce

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These crispy grown-up fish sticks feature panko crusted cod paired with a tangy tartar sauce, offering a fresh and satisfying twist on a childhood favorite.

Ingredients

Scale
  • 1 pound fresh cod fillets, skin removed and cut into sticks (about 3 inches long)
  • 1 cup panko breadcrumbs
  • ½ cup all-purpose flour
  • 2 large eggs, beaten, room temperature
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Olive oil or avocado oil, for frying
  • ½ cup mayonnaise
  • 1 tablespoon dill pickle relish
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon capers, chopped (optional)
  • 1 tablespoon freshly chopped parsley or dill
  • Salt and pepper to taste

Instructions

  1. Pat the cod fillets dry with paper towels to help the coating stick better and prevent sogginess.
  2. Set up dredging stations: In one shallow dish, combine flour, smoked paprika, garlic powder, salt, and pepper. In a second bowl, beat the eggs until smooth. In a third dish, spread out the panko breadcrumbs evenly.
  3. Dip each cod stick first into the seasoned flour, shaking off excess, then into the beaten eggs, and finally roll it in the panko breadcrumbs. Press gently to ensure the panko sticks well. Set coated sticks on a plate.
  4. Pour about ¼ inch of oil into a skillet and warm over medium heat until shimmering but not smoking (around 350°F). Test by dropping a breadcrumb in the oil; it should sizzle immediately.
  5. Carefully place coated cod sticks in hot oil without overcrowding. Fry for 3-4 minutes per side, turning gently, until golden brown and crispy. Fish should be opaque and flake easily.
  6. Remove fish sticks and drain on paper towels or a wire rack to remove excess oil.
  7. While fish cooks, mix all tartar sauce ingredients in a small bowl. Taste and adjust seasoning as needed.
  8. Serve fish sticks hot with a generous dollop of tartar sauce and lemon wedges if desired.

Notes

Patting the fish dry before coating is essential to prevent sogginess. Maintain oil temperature around 350°F for best results. Avoid overcrowding the pan to ensure even cooking. For a lighter version, bake at 425°F for 15-18 minutes, flipping halfway. Gluten-free substitutions include almond or chickpea flour and gluten-free panko.

Nutrition

Keywords: fish sticks, panko crusted cod, tartar sauce, crispy fish sticks, easy fish recipe, weeknight dinner, seafood

Find it online: https://eliplate.com/crispy-grown-up-fish-sticks-recipe-easy-panko-crusted-cod-with-tartar-sauce/