Listen, I get it. Weeknights are crazy. Between work, kids, and everything else, finding time to cook a healthy, delicious meal can feel impossible. That’s why I came up with this recipe for freezer-friendly fish sticks. They're quick to make, taste amazing, and are super convenient for those busy weeknights (or lazy weekends!).
These aren't your average, processed fish sticks. We're talking flaky, flavorful fish coated in a crispy, homemade breadcrumb mixture. You'll be surprised at how easy they are to whip up, and even better, you can make a big batch and freeze them for later. Think of all the time you'll save!
Required Equipments
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Freezer bags
Quick Freezer Friendly Fish Sticks: Frequently Asked Questions
Quick Freezer Friendly Fish Sticks
Make a big batch of these delicious, crispy fish sticks and store them in your freezer for a quick and easy weeknight meal.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze!
- In a medium bowl, whisk together 1/2 cup of all-purpose flour, 1 teaspoon of paprika, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. I like to add a pinch of cayenne for a little kick, but that's totally optional!
- In a separate bowl, lightly beat 2 large eggs with 1 tablespoon of milk or water. This helps bind the breading to the fish.
- In a third bowl, place 1 1/2 cups of breadcrumbs (I prefer panko for extra crunch!).
- Cut your fish fillets into sticks—about 1-inch thick and 3-inches long. Don't overthink this; rustic is best!
- Dredge each fish stick in the flour mixture, ensuring it’s fully coated. Shake off any excess.
- Dip the floured fish stick into the egg mixture, letting any excess drip off. Gentle is key here – we don't want soggy sticks!
- Coat the fish stick in breadcrumbs, pressing gently to adhere. I like to get really good coverage; it adds extra texture.
- Place the breaded fish sticks on the prepared baking sheet, leaving a little space between each one. We want them to crisp up evenly!
- Bake for 15-20 minutes, flipping halfway through, until golden brown and cooked through. Cooking time may vary slightly depending on the thickness of your fish sticks and your oven. Use a meat thermometer to ensure they reach an internal temperature of 145°F (63°C).
- Once baked, let the fish sticks cool slightly on a wire rack before freezing or serving. If you're freezing them, let them cool completely, then place them in a single layer on a baking sheet in the freezer until they're solid. Then transfer them to a freezer bag for long-term storage.
- Serve with your favorite dipping sauces! Tartar sauce, sriracha mayo, or even a simple squeeze of lemon work wonderfully. Enjoy!
📝 Notes
- For extra flavor, consider adding some herbs or spices to the flour mixture.
- Don't overcrowd the baking sheet when baking; this will ensure even cooking.
- Always check the internal temperature of the fish sticks to ensure they are fully cooked to 145°F (63°C) before consuming. Food safety is no joke!
🍎 Nutrition
Calories: 250 kcal
Protein: 15 g
Fat: 12 g
Carbohydrates: 20 g
Fiber: 2 g
Calcium: 100 mg
