There’s something undeniably nostalgic about fish sticks. They’re the kind of meal that brings back memories of childhood dinners, school lunch trays, or quick weeknight meals. But forget the soggy, bland frozen versions—these panko crusted fish sticks with lemon dill aioli are homemade, crunchy, and full of flavor. Whether you’re planning a casual family dinner or looking for a healthier spin on comfort food, this recipe will quickly become a go-to in your kitchen. It’s a refined take on the classic fish fingers recipe, elevated with zesty herbs, crisp breadcrumbs, and a creamy dipping sauce that’s anything but basic.
Panko Crusted Fish Sticks with Lemon Dill Aioli
Prep Time 20 minutes mins
Cook Time 18 minutes mins
Total Time 38 minutes mins
Course Main Course
Cuisine American
Baking sheet or air fryer (you can also shallow fry on stovetop)
Three shallow bowls for dredging
Whisk and tongs
Wire Rack (optional, helps retain crispiness if baking)
Food processor (optional, for blending aioli, though whisking by hand works fine)
Knife and Cutting Board
For the Panko Crusted Fish Sticks
- 1.5 lbs white fish fillets cod, haddock, or pollock work best
- 1 cup all-purpose flour
- 2 large eggs
- 1 tbsp Dijon mustard
- 2 cups panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 2 tbsp olive oil for drizzling or spraying if baking
For the Lemon Dill Aioli
- ½ cup mayonnaise
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh dill finely chopped
- 1 garlic clove minced
- Salt and pepper to taste
Step 1: Prep the Fish
Begin with high-quality fish fillet, preferably skinless and boneless. Cut the fillets into even sticks, around 1 inch wide and 3 inches long. Pat them dry with a paper towel—this helps the coating stick and gives a better crisp when baked or fried.
Step 2: Set Up the Dredging Station
You’ll need three bowls:
Flour – mix with a pinch of salt and pepper.
Egg mixture – whisk together eggs and Dijon mustard until smooth.
Panko coating – combine panko breadcrumbs with garlic powder, onion powder, smoked paprika, salt, and pepper.
Step 3: Coat the Fish
Dredge each fish stick in flour, then dip in the egg mixture, and finally press it into the panko mix. Ensure the fish is well-coated for that ultimate crunch factor.
Step 4: Cook the Fish Sticks
You have a few options here:
Oven-Baked:
Preheat the oven to 425°F (220°C). Arrange fish sticks on a baking sheet lined with parchment paper or a wire rack. Lightly drizzle or spray with olive oil. Bake for 15-18 minutes, flipping halfway, until golden and crisp. This is one of the best methods if you’re after a baked fish sticks recipe that’s both healthy and flavorful.
Air-Fried:
Set air fryer to 400°F and cook for 10-12 minutes. Don’t overcrowd the basket to ensure even crisping.
Shallow-Fried:
Heat a thin layer of oil in a skillet over medium heat. Fry fish sticks in batches, 2-3 minutes per side, until golden. Drain on paper towels.
Step 5: Make the Lemon Dill Aioli
While the fish is cooking, whisk together the mayo, lemon juice, zest, minced garlic, and dill. Season with salt and pepper. Refrigerate until ready to serve. This makes a perfect dipping sauce that cuts through the richness of the fish and adds freshness.
Pairings
You might be wondering what makes the best fish sticks dinner sides. The good news is you’ve got lots of tasty options:
- Homemade fish and chips: Serve with crispy oven fries or seasoned potato wedges for a classic pub-style plate.
- Coleslaw or pickled slaw: The tanginess of slaw pairs well with the crunch of the fish.
- Roasted veggies: Think asparagus, carrots, or Brussels sprouts to balance the meal.
- Mac and cheese: For a kid-approved combo, creamy macaroni and cheese never fails.
- Sweet potato fries: These bring a hint of sweetness and pair deliciously with the lemon dill aioli.
These suggestions also double as fish stick dinner ideas that make the meal more complete and satisfying.
FAQs
1. Can I use a different type of fish?
Yes! While cod and haddock are traditional, you can use pollock, tilapia, or even salmon. If you're adventurous, try making tuna fish sticks using thick tuna steaks cut into strips.
2. Should I use fresh or frozen fish?
Either works, but if using frozen, be sure to thaw and pat dry thoroughly before breading. Excess moisture can ruin that crispy finish.
3. Can I make these ahead of time?
Absolutely. Coat the fish sticks, lay them on a tray, and freeze individually. Once frozen, store in a bag or container. They cook up great from frozen—just add a few more minutes to the bake time.
4. Are these healthier than store-bought fish sticks?
Definitely. Making your own homemade fish sticks lets you control the ingredients—no preservatives, better oils, and real fish. Baking instead of frying also cuts down on fat, making it a contender for the healthiest seafood option for families.
5. Can I use crab sticks or imitation crab?
While this recipe is designed for real fish fillets, you could experiment with crab stick recipe ideas by adapting the coating process and adjusting the cook time, as imitation crab is already cooked. It won’t be quite the same, but it’s a fun twist for those exploring crabsticks recipe variations.
