Words & Brush Recipe Corner: Fish sticks

Fish sticks

By Henny Shor, Jerusalem Post, July 26, 2025

https://www.jpost.com/food-recipes/article-862125

  Fish sticks. (credit: freepik)

Fish sticks bring back summer childhood memories of lunchtime in our little bungalow, when my mom would serve them during lunch break from day camp. There’s something about that crispy coating and tender, flaky white fish inside that makes both kids and adults smile. These easy finger foods are just as good now as they were back then. You can bake them with a quick spray of oil, but if you ask me, frying is the way to go.

Yields 4 servings.

Ingredients:

500 gr. white fish, cut into strips

1 cup flour (gluten-free option)

1 cup breadcrumbs or cornflakes crumbs

3 eggs, beaten

1 tsp. salt (divided)

1 tsp. paprika

Pinch of black pepper

1 lemon

Directions:

Set up three shallow bowls: one with flour mixed with ½ tsp. salt; one with beaten eggs and the other ½ tsp. salt; and the third with breadcrumbs mixed with paprika and black pepper.

Pat the fish dry, then dredge each piece in flour, dip into the egg, and coat well in the seasoned crumbs.

To bake: Preheat the oven to 200°C. Line a baking sheet with parchment paper and spray with oil. Place fish sticks on the tray, spray the tops, and bake for 12-15 minutes, flipping halfway through, until golden and cooked through.

To fry: Heat oil in a pan over medium heat. Fry fish sticks in batches for 2-3 minutes per side, until golden brown. Drain on paper towels.Squeeze lemon juice over the fish sticks just before serving. They pair great with a simple lemon mayo dip or ketchup on the side.

Enjoy! 

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