Baked Fish Sticks


When I started out with this recipe, I had every intention of making the Baked Fish Tacos from Evil Shenanigans.  But when I got started I realized I didn’t actually have half the ingredients, so I wound up just making homemade fish sticks. The results were certainly better than when I have tried breading and baking fish in the past.  The secret is to bread it and allow it to rest for 10-15 minutes, then it hardens up and actually STICKS.  What a fabulous concept.


  • 4 fish filets (I used about 12 oz. of cod)
  • 1/4-1/2 cup Egg Beaters
  • mixture of crushed corn flakes, tortilla chips, and bread crumbs (your choice, just pulse them until pulverized in the food processor)


  1. Using papertowels, blot as much of the moisture out of the fish as you can.
  2. Cut the fish into sticks about 1 inch thick.
  3. Dip each stick into the egg beaters
  4. Dip into the breading.  I find it works best to have one hand pulling out of the egg beaters and the other to pat the breading on.
  5. Set the breaded fish aside for about 15 minutes.
  6. Spray your pan with cooking spray.
  7. Bake at 375 for 12-16 minutes.

Printable version.

Kait Nolan

Kait Nolan is stuck in an office all day, sometimes juggling all three of her jobs at once with the skill of a trained bear—sometimes with a similar temperament. After hours, she uses her powers for good, creating escapist fiction. This Mississippi native has something for everyone, from short and sweet to Southern contemporary romance to action-packed paranormal—all featuring heroes you’d want to sweep you off your feet and rescue you from work-day drudgery. When not working or writing, Kait’s hanging out in her kitchen cooking and wishing life were a Broadway musical.

4 thoughts on “Baked Fish Sticks”

  1. zoe - June 23, 2009 10:21 am

    This looks great. I prefer to bake instead of fry too. Thanks for sharing!

  2. Kelly - June 23, 2009 3:47 pm

    Sounds like the fish fingers came out pretty well! Really, you do need to try them in a taco. They are so good that way!

  3. Crystal Posey - June 24, 2009 7:23 pm

    The secret is to bread it and allow it to rest for 10-15 minutes, then it hardens up and actually STICKS.

    Genius. Gonna have to try this one.

    1. Kait Nolan - June 24, 2009 7:27 pm

      Can’t claim origination on that secret. Got it from Kelly!


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