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Kid-Approved & Freezer Friendly Fish Sticks
  1. Preheat oven to 400 degrees.
  2. Slice cod into thin strips. Pat dry with paper towels if needed.
  3. Working in batches, dredge the cod strips in flour, then coat with egg, then cover in bread crumbs.
  4. Place breaded strips evenly on a greased sheet pan, or used a silicon baking mat like we did!
  5. Once all are breaded and on the sheet pan, bake for 8 minutes. Flip and bake on the other side for another 6 minutes, then transfer to the broiler for about a minute (just until some of the crumbs begin turning a darker brown). Watch these very closely to prevent burning.
  6. Serve with fresh lemon for squeezing and tartar sauce or ketchup for dipping.
  7. Store left over fish sticks in an air tight container in the fridge for up to a few days. To reheat, place on sheet pan in a 350 degree oven for about 15 minutes.
Recipe Notes

For freezing uncooked fish sticks: Place breaded fish sticks on a cookie sheet in the freezer until firm, then transfer to a freezer safe container for storage. To cook, preheat oven to 400 degrees. Lay frozen sticks on a sheet pan brushed with olive oil.  Cook for about 20 minutes, turning halfway through. Broil for an additional 1 minute as above.

For freezing cooked fish sticks: Place fish sticks in a freezer safe container. To cook, preheat oven to 400 degrees. Lay frozen sticks on a sheet pan brushed with olive oil. Heat for 10-12 minutes or until heated through.

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