Step by step

Instructions

0 z 7

1Step 1Preheat the oven to 220 °C (top/bottom heat). Line a baking sheet with parchment paper. If you have a rack, place it on the sheet – the fish fingers will bake evenly on all sides and be crispier.
2Step 2Thaw the fillet (if frozen) and above all pat it dry with paper towels. This is crucial – wet fish will turn the coating into a “mash” and will steam rather than bake in the oven. Cut the fillet into fingers about 2–3 cm wide and 8–10 cm long.
3Step 3Prepare the three-step coating. Put flour and a pinch of salt and pepper into the first bowl. Crack the eggs into the second bowl, add a pinch of salt and whisk with a fork. Put breadcrumbs, ground sweet paprika, optionally dried garlic and grated Parmesan if you like, into the third bowl. Mix the breadcrumbs with the spices – this makes the fish fingers more flavorful and not “just coated fish”.
4Step 4Coat each piece of fish first in flour (shake off excess), then in egg and finally in breadcrumbs. Press the breadcrumbs lightly so the coating sticks. Place the coated fingers on the baking sheet or rack with small gaps so hot air can circulate around them.
5Step 5Lightly drizzle the fish sticks with oil (or spray them with oil). This is an important trick for oven baking – the oil helps the breadcrumbs really 'toast' and become crispy, not dry and pale.
6Step 6Put the baking sheet into a preheated oven and bake 12–15 minutes depending on the thickness of the sticks and the type of fish. Turn them halfway through (if they’re not on a rack) so they’re golden on both sides. Fish sticks are done when the coating is golden and the fish inside is opaque and flakes easily with a fork.
7Step 7Let them rest 1–2 minutes after baking. Serve with lemon, a yogurt dip or tartar sauce and a side dish to taste. They go great with fries, roasted potatoes, or a lighter option like /fitness-bramborovy-salat/.

Kitchen tip

Want extra-crispy fish sticks without frying? Use panko breadcrumbs and bake them on a rack. One more thing: the fillets must be really dry. If you only “pat them lightly,” the coating will get damp and won’t crisp. This is the biggest difference between average and truly good homemade fish sticks.

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Variants and alternatives

Gluten-free: replace the flour and breadcrumbs with gluten-free versions (or crushed cornflakes). With herbs: add dried parsley, dill, or oregano to the breadcrumbs. Spicy: add a pinch of chili or cayenne to the breadcrumbs. Airfryer option: bake in an air fryer at 200 °C for about 10–12 minutes, turning halfway. It will be even crispier.

Approximate per serving

Nutritional values

Energie~390 kcalProteins~32 gSacharidy~32 gTuky~14 g

Baked fish sticks from fillet (homemade “fish sticks”)

Instructions

Variants and alternatives

Nutritional values

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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