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Homemade Fish Sticks with Tartar Sauce

Crispy homemade fish sticks served with a tangy, classic tartar sauce.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 1 cup mayonnaise 224 g
  • 1 tablespoon minced shallots
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced capers
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 3/4 teaspoon granulated sugar 0.75 teaspoon
  • 1/2 teaspoon salt 0.5 teaspoon (for sauce)
  • hot pepper sauce 2 dashes, to taste
  • black pepper to taste (for sauce)
  • 1 pound cod fillets cut into 3-inch sticks (453.59 g)
  • salt and pepper for seasoning fish before/after frying
  • 1/2 cup all-purpose flour 62.5 g
  • 2 eggs lightly beaten
  • 2 cups panko bread crumbs 120 g
  • vegetable oil for frying, enough to cover skillet bottom

Instructions

  • Make the tartar sauce by stirring together mayonnaise, minced shallots, sweet pickle relish, minced parsley, minced capers, Dijon mustard, lemon juice, granulated sugar, 1/2 teaspoon salt, 2 dashes hot pepper sauce, and black pepper to taste in a small bowl. Cover and refrigerate at least 1 hour.
  • Set up a breading station: place the flour in one shallow bowl, the lightly beaten eggs in a second, and the panko bread crumbs in a third.
  • Pat the cod sticks dry and season lightly with salt and pepper.
  • Working in batches, dredge each cod stick in flour, shaking off excess, dip into the beaten eggs letting excess drip off, then coat evenly with panko. Place breaded sticks on a parchment-lined baking sheet.
  • If not cooking immediately, wrap the baking sheet and refrigerate up to 1 day, or freeze the sticks on the sheet until solid and transfer to a freezer bag for up to 3 months.
  • To fry: pour enough vegetable oil into a large skillet to cover the bottom and heat over medium-high until shimmering. Fry the fish sticks in batches without overcrowding, turning so they brown evenly, about 6–8 minutes total per batch.
  • Transfer cooked fish sticks to a paper towel–lined plate, sprinkle with salt, and serve immediately with the chilled tartar sauce.
  • Baking alternative: to bake, spray or drizzle prepared sticks with oil and bake in a 450°F oven until cooked through, about 10–12 minutes, turning once to brown both sides.

Equipment

  • small bowl
  • three shallow bowls or plates
  • parchment-lined baking sheet
  • large skillet or 12-inch cast iron skillet
  • tongs or spatula
  • Paper Towels

Notes

  • Refrigerate tartar sauce at least 1 hour for best flavor.
  • You can prep and refrigerate breaded fish up to 1 day ahead.
  • To freeze, flash-freeze on the sheet before storing in a bag.
  • Cook frozen fish sticks directly; cooking time will be slightly longer.
  • Spooned salt after frying improves flavor and crispness.