Crispy Baked Fish Sticks with Tartar Sauce

Avoid soggy fishsticks! These crispy baked fish sticks with tartar sauce are made with a flavorful lemon pepper panko coating.

Course Entree

Cuisine American

Keyword fish fingers, make your own fish sticks, not soggy fish sticks

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings

Calories 261kcal

1 ½ pounds white fish (i.e. walleye,cod, tilapia, etc.) - skin removed and cut into strips
1 egg
2 cups panko bread crumbs
2 teaspoons garlic powder
1 ½ teaspoons salt divided
½ teaspoon cracked black pepper
1 zest of lemon

Pre-heat oven to 475 degrees. Spray a foil-lined baking sheet with cooking spray and set aside.
Set out two shallow glass dishes (pie plates work well). In the first dish, whisk one egg until light and fluffy.
Combine panko, garlic powder, 1 teaspoon of salt, pepper and lemon zest in the second dish.
Sprinkle both sides of the fish strips with the remaining 1/2 teaspoon of salt. Dip fish in egg then coat evenly with panko mixture. Place on lined baking sheet and continue until all fish is coated in panko.
Spray fish sticks with cooking spray then bake for 25 minutes or until golden brown.
Make the tartar sauce while fish is baking by combining all ingredients in a small bowl and refrigerating until you're ready to serve.