Crispy Homemade Fish Sticks with Lemon-Dill Dip
Rediscover a classic childhood favorite! These homemade fish sticks are wonderfully crispy on the outside and tender and juicy on the inside. Served with a fresh lemon-dill dip, they are a quick and beloved dish for all ages.
Preparation
20 min.
Cook / Bake
15 min.
Servings
4
Calories
480 kcal
Ingredients
for 4 servingsAmounts are automatically adjusted.
Fish Sticks
- 500 gcod fillet
- 100 gall-purpose flour
- 2large eggs
- 150 gpanko breadcrumbs
- 1 tsppaprika powder
- 1 tspgarlic powder
- 1 pinchsalt(to taste)
- 1 pinchblack pepper(to taste)
- 500 mlvegetable oil
Lemon-Dill Dip
- 200 gGreek yogurt
- 2 tbspfresh dill(finely chopped)
- 1lemon(juice and zest)
- 1 clovegarlic(minced)
- 1 pinchsalt(to taste)
- 1 pinchblack pepper(to taste)
Instructions
Pat the cod fillets dry with paper towels. Cut the fish into strips approximately 1 inch wide and 3 inches long. Season with salt and pepper.
Prepare three shallow dishes for the breading. In the first dish, place the all-purpose flour. In the second, whisk the eggs. In the third, combine the panko breadcrumbs with paprika powder and garlic powder.
Dredge each fish strip first in flour, shaking off any excess. Then, dip it into the beaten egg, ensuring it's fully coated. Finally, roll it in the seasoned panko breadcrumbs, pressing gently to make sure the crumbs adhere well.
Heat the vegetable oil in a large skillet or deep pot over medium-high heat to about 350°F (175°C). Ensure there's enough oil to submerge the fish sticks halfway.
Carefully place the breaded fish sticks into the hot oil in batches, avoiding overcrowding the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the fish should reach 145°F (63°C).
Remove the cooked fish sticks with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Keep warm while you cook the remaining batches.
For the lemon-dill dip, combine Greek yogurt, chopped fresh dill, lemon juice, lemon zest, and minced garlic in a small bowl. Season with salt and pepper to taste. Stir well to combine.
Serve the crispy homemade fish sticks immediately with the fresh lemon-dill dip and your favorite side dishes, such as French fries or a simple green salad.
💡 Tipp
Varianten
- Try adding a pinch of cayenne pepper to the breadcrumbs for a slight kick.
- Experiment with other firm white fish like tilapia or pollock.
Ersatz & Alternativen
- Use regular breadcrumbs if panko is unavailable, though the texture will be slightly less crispy.
- For a dairy-free dip, use a plant-based yogurt alternative.
Aufbewahrung
Store leftover fish sticks in an airtight container in the refrigerator for up to 2-3 days. Reheat in an oven or air fryer for best results.
Einfrieren
To freeze, arrange the breaded (but uncooked) fish sticks in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 3 months. Cook from frozen, adding an extra few minutes to the cooking time.
Nutrition per serving
Calories
480 kcal
Protein
35 g
Carbohydrates
30 g
Fat
25 g
Fiber
2 g
Recipe on TomTaste: https://tomtaste.com/recipe/crispy-homemade-fish-sticks-with-lemon-dill-dip
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