Your Baked Fish Sticks recipe sounds delightful and brings back such wonderful memories! It’s great to hear that your grandkids are enjoying them now too. Switching to the oven not only makes them healthier but also keeps that crispy, golden texture we all love. Here’s a polished version of your recipe with some emphasis on the comfort and versatility of the dish:
Used to Eat These by the Handful Growing Up! Now My Grandkids Do!
Dive into the world of homestyle comfort with a healthy twist: Baked Fish Sticks. Historically, fish sticks emerged in the mid-20th century as a way to make seafood more accessible and less intimidating to cook. Today, they’re enjoyed by kids and adults alike. In this recipe, we’re shunning the deep fryer for the oven, transforming a comfort food staple into a dish that’s as wholesome as it is nostalgic. Perfect for those looking to incorporate more seafood into their diet or anyone who simply loves a crispy, golden-brown treat without the guilt.
These fish sticks can take center stage in a pescatarian feast or serve as a delightful sidekick. Pair them with a fresh, tangy coleslaw, or serve them atop a bed of quinoa salad for a modern touch. For a more traditional approach, nothing beats a heap of creamy mashed potatoes and bright peas, ribboned with fresh mint.
Baked Fish Sticks
Servings: 4
Ingredients
- 1 lb firm white fish (such as cod or tilapia), cut into 1-inch wide strips
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/4 cup all-purpose flour
- Cooking spray or olive oil for greasing
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