Ingredients:

  • 5 lbs Firm white fish fillets (Cod, Haddock, or Pollock), skinless and boneless
  • 1/2 cup All-Purpose Flour
  • 1/2 tsp Kosher or Sea Salt
  • 1/4 tsp freshly ground Black Pepper
  • 2 Large Eggs, lightly beaten
  • 1 1/2 cups Panko Breadcrumbs
  • 1 tsp Dried Parsley
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika
  • 3 Tbsp Neutral Oil (Vegetable or Canola)
  • 1/2 cup Good Quality Mayonnaise (full-fat)
  • 2–3 Tbsp Sriracha Sauce
  • 1 Tbsp Fresh Lime Juice
  • 1/2 tsp Honey or Maple Syrup (optional)

Instructions:

  1. Pat the fish fillets very dry with paper towels. Cut the fillets lengthwise into uniform sticks, about 1 inch wide and 3 inches long. Season lightly with salt and pepper.
  2. Set up the three-bowl breading station: Bowl 1 should contain flour mixed with a pinch of salt/pepper. Bowl 2 should contain the beaten eggs. Bowl 3 should contain Panko breadcrumbs mixed thoroughly with dried parsley, garlic powder, and smoked paprika.
  3. Dredge each fish stick sequentially: Flour (shake off excess) → Egg (allow excess to drip) → Panko mixture (press firmly to coat completely). Place finished sticks on a plate.
  4. Place the breaded sticks in the refrigerator for 15 minutes to allow the coating to adhere properly.
  5. While sticks chill, prepare the Sriracha Mayo: Combine mayonnaise, Sriracha sauce, fresh lime juice, and optional honey/maple syrup in a small bowl. Whisk until smooth and set aside.
  6. Preheat oven to 425°F (220°C). Arrange sticks on a parchment-lined baking sheet, lightly spray tops with oil. Bake for 12–15 minutes, flipping halfway, until internal temperature is 145°F (63°C) and coating is deep golden.
  7. Serve the hot, crispy fish sticks immediately alongside the Sriracha Mayo for dipping.