Fish Sticks Recipe

Fish sticks recipe image

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is a chef, food photographer, cookbook author and blogger.
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You can find my fine fish sticks recipe in this post.

In Germany, more than 58,000 tons of breaded fish are sold and eaten every year.

Fish fingers were introduced in Great Britain in 1955 and in Germany from 1959.

Preparing fish fingers yourself offers various advantages:

You can choose the fish and you can prepare the breading according to your own taste.

The effort is worth it and you can enjoy with your loved ones!

1. Recipe Fish Sticks

The step-by-step instructions can be found below.

Please note the tips after the recipe.

I am happy to answer cooking questions at the bottom of this page using the comment function.

Good succeed!

Fish Sticks

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2
Calories 1215
Total Time 60 Min.
Preparation Time 30 Min.
Cook Time 0 Min.

Easy to prepare instructions for breaded, baked fish.

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Fish sticks recipe image
Fish sticks recipe Image © Thomas Sixt

Ingredients

2 Servings Mashed potatoes (Mashed potatoes)
2 Pieces truffles
2 Servings Cucumber salad (cucumber salad)
400 g Pollock (or cod)
100 g flour
2 Pieces eggs
2 tbsp Cream
200 g breadcrumbs
primal salt
black ground pepper
200 ml Sunflower oil
1 Pieces Lemon

Instruction

Mashed potatoes with truffle
Mashed potatoes with truffle

Mashed potatoes

Prepare the mashed potatoes according to the instructions .

Cut half of the truffles into fine cubes.

Cut the remaining truffles into thin slices.

Keep the truffles ready until just before serving.

Remoulade recipe image
Remoulade recipe Image © Thomas Sixt

Prepare remoulade

Prepare the remoulade sauce according to the instructions .

Prepare the sauce for serving or on the table.

Prepare lemon
Lemon prepared as an accompaniment.

Prepare lemon

Cut a lemon into quarters or eighths and bring to the table on a plate.

Types of cutting for fresh cucumbers
Types of cutting for cucumbers.

Cucumber salad

Prepare the cucumber salad according to the instructions and have it ready.

I opted for oblong thin slices.

These look very good on the plate.

Saithe fillet on the cutting board
Saithe fillet on the cutting board

Prepare fish

Rinse the pollock fillet under cold water and dry.

Cut pollock fillet for breading fish fingers
Cut pollock fillet for breading fish fingers

Cut fish

Cut the fish fillet lengthwise to get two strands of fish fillet.

Pollock portioned for fish sticks
Pollock portioned for fish sticks

Portion fish

Portion the fish fillets and cut into the desired size.

Fish sticks prepared for breading
Fish sticks prepared for breading

Prepare breading

Place the portioned fish fillets, sifted flour, beaten eggs and breadcrumbs in appropriate bowls or bowls.

mix egg
mix egg

Prepare egg

Mix the egg with the cream, salt and pepper.

Prepare the fish breading
Prepare the fish breading

Baking sheet

When the breading line is ready, place a baking sheet next to it.

Bread the fish: flour and dip in egg yolk
Bread the fish: flour and dip in egg yolk

Bread fish

Bread the fish fillets individually:

-> Season the fish fillets with salt and pepper.

-> Dredge the fish fillet in flour.

-> Pull the fish fillet through the egg.

-> Bread the fish fillet in the breadcrumbs.

Optionally, for a thicker coating, dip the fillets in the egg again and coat in breadcrumbs again.

Breaded fish sticks
Breaded fish sticks on the baking sheet

Provide fishsticks

Then place the fried fish fillets on the baking tray sprinkled with breadcrumbs.

-> Heat up or finish the side dishes.

-> Only stir in the truffles after the puree has heated up and keep half for decoration.

Place fish fingers in hot fat
Place fish fingers in hot fat

Bake fishsticks

Heat a large pan with sunflower oil.

I always fill the pan with about 1 cm of oil.

Place the fish sticks in the hot oil and fry for about 3 minutes.

Fry fish sticks
Fry fish sticks

Turn fishsticks

Turn the fish fingers when you see light to medium browning.

Finish cooking the pieces of fish on the second side for about 2-3 minutes.

Place the pieces of fish on a plate lined with paper towels and drain.

Fish sticks recipe image
Fish sticks recipe Image © Thomas Sixt

serving

Arrange the mashed potatoes on warm plates and decorate with truffles.

Put the cucumber salad on the plate without the marinade.

Arrange the fish fingers and serve quickly.

I wish you a good appetite!

Video

Courses

2. Nutrition Facts And Calories

3. Tips For Preparing Fish Sticks

Before you start breading the fried fish, you can prepare the fish finger side dish.

I have summarized recommendations for you in the next paragraph.

The side dishes should be ready before you put the breaded fish pieces in the pan to fry.

If you want to make a potato salad, my recommendation would be to finish the salad before preparing the fish.

The potato salad can then infuse well and tastes much better.

The situation is similar with peas or mashed potatoes. Side dishes ready, then we can get on with the fish.

Cut Fish:

I tried cod and pollock.

For me, pollock is the first choice for preparing the fish fingers.

The size of the fish pieces can be discussed.

I tend to cut the fish pieces a little larger.

Here you can proceed according to your personal taste.

You shouldn’t make the pieces of fish too big, otherwise they won’t be fingers anymore :-)!

Cut pollock fillet
Cut pollock fillet
Cut Pollock
Cut Pollock

Bread Fish Sticks:

The order of breading is always the same:

Dip the fish in flour, then dip in the egg and finally in the breadcrumbs.

This order is important: the egg can stick to the flour-coated fish fillet, which in turn allows the breadcrumbs to stick to the raw fish fillet.

You can use fine breadcrumbs for breading, then you get a very fine coating.

You can bread the fish pieces twice for a thicker breading.

First with flour, egg and breadcrumbs, then again pull through the egg and again in the breadcrumbs and press.

For a thick breading that comes closest to the original Iglo fish fingers, use panko breadcrumbs.

I personally use either gluten free breadcrumbs or mie de pain.

Mie de Pain is particularly fine breadcrumbs. For this, tin bread is dried and debarked, only the light part of the bread is finely ground into crumbs.

There are other ways to bread fish.

A variant with wine batter or beer batter, i.e. batter, can be found with Christmas carp and calamari fritti .

Bread the fish sticks
Bread the fish sticks
Breaded fish sticks
Breaded fish sticks on the baking sheet

Fry Fish Sticks:

Along with spaghetti Bolognese and Wiener Schnitzel, fish fingers are the preferred lunch for children in winter sports resorts after their morning ski course.

Cooks usually fry the breaded fish. I prefer to prepare the chopsticks in the pan.

The breaded fish can swim in the fat, but you need more than a finger thick of vegetable oil in the pan.

Sunflower oil or canola oil is a good choice. Unfortunately, clarified butter tastes too sweet. Coconut fat often has a taste of its own that doesn’t go so well with the fish.

The oil should not be too hot. A temperature of 160-170°C is just right.

The cooking time is about 3-4 minutes on each side.

Before serving, I place the fried fish on kitchen paper to drain.

Then the fish comes on the plate.

Place fish fingers in hot fat
Place fish fingers in hot fat
Fry fish sticks
Fry fish sticks

4. Fish Stick Side Dishes

You can find some preferred side dishes below. In the picture above you can see mashed potatoes with truffles.

If you’re in a hurry, you can serve fried fish sliced a little wider in a bun.

Remoulade, lettuce leaves and tomatoes make a delicious fish sandwich .

5. Matching Fish Fingers Sauces

Various cold sauces harmonize perfectly with fried fish.

Remoulade comes first, followed by mayonnaise and classic rouille , which we know from bouillabaisse .

Cleverly conceived, the sauces can be refined with seasonal ingredients.

I’m thinking of freshly prepared diced tomatoes from sun-ripened tomatoes.

Or fresh wild garlic, which, finely chopped, unfolds its very special aroma in the freshly prepared mayonnaise.

herbs and mayonnaise
Add the herbs to the mayonnaise.

6. FAQ For this Fish Finger Recipe

I have summarized the most frequently asked questions from cooking courses here:

What gluten-free breadcrumbs do you use for homemade fish sticks?

Bread the fish sticks

I have tried gluten-free breadcrumbs from Schär and Leimer. The Leimer breadcrumbs come closest to the real breadcrumbs. Alternatively, you can buy Schär Burger Buns and grate them into dried breadcrumbs.

Why is pollock better than cod for homemade fish sticks?

Saithe fillet on the cutting board

The thick breading allows industrially produced fish sticks to be prepared with different types of fish.

Due to the thick breading cod is well protected for frying.

Pollock is better fried with a fine breading and with a thicker one.

The fish fillet retains more structure and therefore tastes better.

What cold sauce is your favorite to serve with fish sticks?

Remoulade ingredients before mixing

I love to serve a homemade remoulade sauce with fish sticks and baked fish in general.

How can I serve fish sticks healthier for children?

Beetroot and beetroot salad

Do not serve the fish sticks with French fries. Freshly prepared mashed potatoes and various salads are a good side dish.

7. Next Fish Recipes Ideas

Comments, Cooking Questions and Answers

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