Crispy Homemade Fish Sticks

These crispy homemade fish sticks are so easy to make! Once you try this recipe you'll quit buying them from the grocery store.

I'm sure everyone has had fish sticks a time or two in their life. My mom used to make the boxed fish sticks all the time for us growing up. I still love them today, but have you ever noticed how pricey those packages of fish sticks are? Especially the beer battered ones. It's crazy!

Not to mention all the preservatives and crazy ingredients on the back of the package. A couple months back I was flipping through a magazine and saw a recipe for Crispy Homemade Fish Sticks. I don't know why it never dawned on me to just try and make them myself. 

This recipe was so simple to make and they tasted so much better than the ones that you buy in the store. For me the hardest part of the recipe was deciding on what fish to use. You can use sole, cod or pollock fillets or any mild white fish will do. I was unable to find sole so I went with cod fillets. 

I was pleasantly surprised with this recipe and we will definitely make these again. If your kids are fish stick lovers next time choose homemade versus store bought and see how your kids like them.  You can also choose to bake the fish sticks instead of pan frying for a healthier version. Let's get started. 

In a shallow dish beat together the eggs and milk and set aside. Pour the bread crumbs and flour onto two separate bowls or plates. Sprinkle fish sticks with salt and pepper. Dredge fish sticks in flour mixture. 

And then dip in the egg mixture. Transfer fish sticks to bread crumbs, covering fish completely and pressing lightly to adhere. Place each fish stick on a wire rack when coated. Heat 1/4 cup  canola, sunflower or vegetable oil in a large skillet over medium-high heat. 

Arrange half the fish sticks in a single layer without crowding; cook until golden brown, about 1 to 3 minutes on each side or until golden brown. Remove fish sticks from skillet, and transfer to a baking rack or a plate lined with a paper towel to drain. 

Serve with tarter sauce and enjoy.

Crispy on the outside and flaky tender on the inside.

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