Rating: 3 stars
162 Ratings
  • 5 star values: 36
  • 4 star values: 30
  • 3 star values: 36
  • 2 star values: 40
  • 1 star values: 20


Credit: Marcus Nilsson

Recipe Summary

40 mins
55 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • Heat oven to 450° F. On a large rimmed baking sheet, toss the bread crumbs with the oil, seafood seasoning, and ½ teaspoon salt. Toast in oven, tossing once, until golden brown, 5 to 7 minutes. Transfer to a shallow bowl and wipe out the baking sheet. In a second shallow bowl, beat the eggs with 1 tablespoon water.

  • Working with a few pieces at a time, dip the fish in the beaten eggs (shaking off any excess), then coat with the bread crumbs (pressing gently to help them adhere). Place in a single layer on 2 large parchment-lined large baking sheets.

  • Bake the fish sticks until crisp and opaque throughout, 12 to 15 minutes. Serve with the coleslaw and ketchup.

  • The uncooked fish sticks can be frozen for up to 3 months. First freeze them on the baking sheets until firm, then transfer to freezer bags. To cook, bake from frozen on parchment-lined baking sheets until crisp and opaque throughout, 18 to 20 minutes.

Nutrition Facts

325 calories; fat 14g; saturated fat 3g; cholesterol 140mg; sodium 476mg; protein 32g; carbohydrates 18g; sugars 2g; fiber 1g; iron 1mg; calcium 25mg.