Crispy Baked Fish Sticks with Tartar Sauce
Golden panko-crusted cod fingers baked until crisp, served with a tangy homemade tartar sauce of mayo, pickles, capers and lemon.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
The wire rack lets air circulate so the bottoms crisp without frying. Haddock, pollock or tilapia work in place of cod. Freeze uncooked breaded strips on a tray, then bag them and bake from frozen, adding 5 minutes.
Method
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Heat the oven to 425°F and set a wire rack on a baking sheet. Pat the fish very dry.
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Mix the panko, Parmesan, paprika, salt, pepper and olive oil in a shallow dish until the crumbs look damp.
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Set up three dishes with the flour, the beaten eggs and the panko mixture.
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Dredge each strip in flour, dip in egg, then press firmly into the panko to coat all sides. Lay on the rack.
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Bake for , until the crust is golden and the fish flakes easily, turning once halfway if you like.
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Meanwhile stir together the mayonnaise, pickles, capers, lemon juice and parsley for the tartar sauce.
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Serve the fish sticks hot with the tartar sauce and lemon wedges.
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