The GrownUp Fish Finger OvenCrisped Cod Sticks with Zesty Sriracha Mayo

Crispy Fish Sticks Sriracha Mayo

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Preparation time:20 Mins

Cooking time:15 Mins

Servings:4 servings

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:

• 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.
• 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.
• 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.
• Place the breaded sticks in the refrigerator for 15 minutes to allow the coating to adhere properly.
• 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.
• 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.
• Serve the hot, crispy fish sticks immediately alongside the Sriracha Mayo for dipping.

Nutrition Facts

Calories	1230 kcal
Protein	28.0 g
Fat	9.1 g
Carbs	118.3 g
Fiber	27.0 g
Sodium	10273 mg

Recipe Info

Category	Main Course
Cuisine	American

Elevating Nostalgia: Why These Aren't Your Childhood Fish Sticks

We all have fond memories of those pale, rectangular fish fingers that populated freezers across the land. But let’s be honest, those frozen iterations rarely delivered on texture or flavour complexity. This recipe, which delivers truly Crispy Fish Sticks with Sriracha Mayo , is the gastronomic equivalent of turning that childhood favourite into a sophisticated, restaurant-quality dish. We're trading rubbery interiors for flaky perfection and bland breading for a seasoning blend that sings. This isn't just dinner; it's a declaration that comfort food can indeed be gourmet, suitable for a Tuesday evening yet impressive enough to serve when friends drop by unexpectedly.

The Secret Weapon: Achieving Ultimate Crunch Without Deep Frying

The quest for maximum crunch often leads straight to the deep fryer, but we are aiming for a delightful crispness that doesn't necessitate submerging our dinner in oil. The key to achieving an exterior that shatters satisfyingly upon biting—whether you opt for baking or a light shallow fry—lies entirely in the coating components. By using Panko breadcrumbs, which are lighter and more porous than standard breadcrumbs, we create thousands of tiny pockets that crisp up beautifully, locking in moisture and ensuring our High Protein Fish Snacks remain succulent.

A Weeknight Dinner Transformed into Gourmet Comfort Food

The beauty of these Crispy Fish Fingers lies in their speed and simplicity. With minimal active preparation time—about 20 minutes—and a quick bake or fry of just 15 minutes, you can pivot from a craving for comfort food to having a fully plated meal on the table in under an hour. This efficiency makes them an ideal choice when you need a satisfying, Keto Friendly Fish Dinner that bypasses heavy starches while still delivering on indulgence.

Flaky White Fish Secrets: Selecting the Perfect Cut for Success

The foundation of a stellar fish stick is the fish itself. You must choose a firm, white-fleshed variety that holds its shape well during handling and cooking. Cod is the gold standard here due to its large, beautiful flakes and mild flavour, but haddock or even pollock work wonderfully. The critical preparation step?

Pat those fillets aggressively dry with paper towels. Any residual surface moisture is the enemy of adhesion, meaning your meticulously applied breading will slump off the moment it hits the heat. Once dry, slice the 1.5 lbs (680g) of fillets into uniform strips, roughly 1 inch wide and 3 inches long, to ensure even cooking.

Introducing the Ultimate Pair: Crispy Fish Sticks with Sriracha Mayo

While the fish sticks themselves are exceptional—especially if prepared following a Keto Fish Sticks Recipe using almond flour substitutes—the accompanying sauce elevates the entire experience. Our homemade Sriracha Mayo Recipe provides a necessary counterpoint to the rich, crispy texture. It’s creamy, tangy, and offers a beautiful kick of heat that cuts through the richness of the coating. This vibrant condiment transforms a simple meal into something genuinely exciting.

Essential Components for Peak Flavor and Texture

To ensure these Healthy Fish Sticks achieve that sought-after restaurant texture, we rely on a classic three-part dredging system, enhanced with aromatic seasonings embedded directly into the crunchy exterior. This flavour infusion ensures that even the coating tastes bright and seasoned, moving far beyond the simple salt-and-pepper approach of standard preparations.

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Mastering the Fiery Mayo Dipping Sauce

A truly great dipping sauce requires balance—a harmony between fat, acid, spice, and often, a touch of sweetness. Our Sriracha mayo hits all these notes, transforming bland mayonnaise into a zesty superstar that complements the delicate flavour of the white fish perfectly.

The Triple Threat Coating: Flour, Egg, and Panko Breakdown

The structure of the crust relies on sequential layering. First, a light dusting of flour absorbs any residual surface moisture and provides a dry surface for the egg to adhere to. Next, the egg acts as the sticky binder. Finally, the Panko breadcrumbs, fortified with seasoning, form the structure.

Pressing the Panko firmly onto the egg-coated fish ensures the crust stays locked in place from the prep station right through to the plate.

What You Need: Precise Measurements for Perfect Results

For the fish sticks themselves, you will need your 1.5 lbs of firm white fish, 1/2 cup of all-purpose flour, two lightly beaten large eggs, and 1 1/2 cups of Panko breadcrumbs. To infuse the Panko, mix in 1 teaspoon of dried parsley, 1/2 teaspoon each of garlic powder and smoked paprika, along with salt and pepper to taste. This seasoning blend provides depth and colour, contributing to a satisfying Low Carb Fish Sticks profile if you focus on the coating ingredients.

Sriracha Mayo Alchemy: Balancing Heat and Creaminess

The magic here is ensuring the heat doesn't overpower the creaminess. Start with 1/2 cup of good quality, full-fat mayonnaise. Introduce 2 to 3 tablespoons of Sriracha sauce—adjust this to your comfort level. The non-negotiable ingredient is 1 tablespoon of fresh lime juice. This acid brightens the entire mixture. A secret touch?

Half a teaspoon of honey or maple syrup helps round out the heat, creating a complex dip that makes these appealing even to those who might shy away from pure spice.

Must-Have Kitchen Tools for Baking or Frying

Preparation efficiency demands the right setup. You’ll need three wide, shallow bowls for the dredging station. For cooking, a large baking sheet lined with parchment paper is essential for the oven method. If you opt for the fry method, a sturdy skillet and, crucially, a wire rack set over a tray will allow excess oil to drain immediately, maintaining crispness for your Keto Fish Sticks .

Step-by-Step Guide to Coating and Preparing the Fish

Once the fish is sliced and seasoned lightly with salt and pepper, arrange your three bowls: the seasoned flour, the beaten eggs, and the Panko mixture. Working one piece at a time, dredge the fish through the flour, ensuring a light shake to remove excess. Next, dip fully into the egg, letting the excess drip away naturally. Finally, press firmly into the Panko mixture, ensuring all surfaces are completely coated. Place the breaded sticks on a plate and move them to the refrigerator for at least 15 minutes. This chilling period is non-negotiable, as it allows the coating to hydrate slightly and set firmly, vital for preventing shedding during cooking. While they chill, whisk together all components for your Sriracha mayonnaise.

Cooking Methods Showdown: Oven vs. Shallow Fry Techniques

Choosing how to cook these fish sticks dictates the final texture profile. Both methods yield excellent results, but one leans toward healthier preparation while the other delivers maximum indulgence.

Prepping the Cod: Cutting and Seasoning Like a Pro

As mentioned, the fish must be completely dry. Slice the 1.5 lbs of cod into uniform 1x3 inch sticks. Season this raw interior lightly with salt and pepper before the breading process begins. This foundational seasoning permeates the flesh as it cooks.

The Dredging Dance: Ensuring Full, Even Crust Adherence

This is where you physically build the crunch. The sequence—flour, egg, seasoned Panko—must be followed, with a moment to shake off the excess after the flour dip. When pressing the Panko on, use firm, even pressure. Remember, the 15-minute chill solidifies this entire structure.

Achieving Golden Perfection in the Oven

For the Sugar Free Fish Sticks preparation (assuming the added sweetener in the mayo is omitted), the oven is the leanest choice. Preheat your oven to a hot 425° F ( 220° C). Arrange the chilled sticks on a parchment-lined baking sheet. For the best browning, lightly spray the tops with neutral oil. Bake for 12 to 15 minutes, flipping them halfway through, until the crust is deep golden brown and the fish inside reaches an internal temperature of 145° F ( 63° C).

The Quick Fry Method for Extra Crispy Fish Sticks

If you crave that classic fried texture, shallow frying is the way to go. Heat about 3 tablespoons of vegetable or canola oil in a skillet over medium-high heat until shimmering (around 350° F/ 175° C). Carefully place the sticks in the hot oil—do not overcrowd the pan, or the temperature will drop, resulting in soggy fish. Fry for about 2 to 3 minutes per side until gorgeously golden. Immediately transfer the cooked sticks to a wire rack set over paper towels to drain any residual oil.

Beyond the Basics: Serving Suggestions and Ingredient Swaps

These Crispy Fish Sticks with Sriracha Mayo are robust enough to anchor any meal, but thoughtful side pairings enhance the overall dining experience.

Flavor Variations: Spice Level Adjustments for the Mayo

If you find the standard Sriracha mixture too mild, feel free to incorporate a pinch of cayenne pepper or use a hotter chili sauce in place of some of the Sriracha for an extra layer of heat. Conversely, if you are serving children or heat-sensitive guests, substitute the Sriracha entirely with sweet chili sauce for a pleasing sweetness.

Perfect Pairings: Side Dishes That Complement Fried Fish

To balance the richness of the fried or baked coating, textural contrast is key. A bright, vinegar-based coleslaw is superb for cutting through the fat. Alternatively, simple roasted asparagus or a mound of creamy mashed cauliflower (a great way to keep this Low Carb Fish Sticks friendly) provide satisfying accompaniments.

Reheating Strategies to Restore Maximum Crispiness

If you have leftovers—and they likely won't last long—avoid the microwave at all costs, as it steam-cooks the coating, rendering it soft. The absolute best reheating strategy is the air fryer or a toaster oven. Heat at 375° F ( 190° C) for 5 to 7 minutes until the exterior is audibly crisp again.

Nutritional Insights for Your Crispy Fish Sticks with Sriracha Mayo

When following the baked method, these sticks provide an excellent source of lean protein, clocking in with around 35 grams per serving. By utilizing Panko and focusing on baking, we keep the fat content relatively controlled while still enjoying a deeply satisfying meal, demonstrating that satisfying comfort food can certainly align with mindful eating goals.

Storage Protocols for Leftover Crunchy Goodness

Store any remaining cooked fish sticks in an airtight container in the refrigerator for up to two days. Keep the Sriracha mayo in a separate sealed container. The raw, breaded sticks should be cooked the same day or frozen immediately for future use; if freezing, flash freeze them on a tray first before bagging them to prevent clumping.