Crispy Fried Fish Sticks

by Sabrina Snyder

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6 Servings
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 46 minutes
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The best crispy fried Fish Sticks ever! Tender flaky white fish soaked in buttermilk, coated in seasoned breadcrumbs and fried until golden.

This recipe makes it easy to make Seafood into kid-friendly finger food. For a more adult version, try my Beer Battered Fish or to make these healthier, try my Baked Fish Sticks.

Sabrina’s Fish Stick Recipe

These aren’t your soggy boxed fish sticks! They are thick cut fresh fish fillets soaked in buttermilk to make them tender then deep fried in a crunchy well seasoned coating. If you’ve got some picky eaters who turn up their noise to most seafood dishes, these tasty crispy fried fish sticks are sure to change their mind. It’s become one of my standby meals when I want a dish that I know everyone will enjoy and I know you’ll love it too!

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Dinner, then Dessert

Fish Sticks

The best crispy fried Fish Sticks ever! Tender flaky white fish soaked in buttermilk, coated in seasoned breadcrumbs and fried until golden.
Yield 6 Servings
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 46 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Platter of fried fish sticks with bowl of tartar sauce
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Ingredients
 

  • 1/2 cup buttermilk
  • 2 pounds white fish , cut into 3" chunks (cod, tilapia, catfish, bass, grouper, halibut)
  • 1/2 cup flour
  • 1/2 cup breadcrumbs
  • 2 teaspoons paprika
  • 1 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1/8 teaspoon cayenne pepper
  • vegetable oil , for frying
  • tartar sauce

Instructions

  • Add buttermilk and fish to a large ziplock bag or closed container.
  • Refrigerate for 30 minutes.
  • In a large shallow bowl stir together flour, breadcrumbs, paprika, salt, pepper and cayenne pepper.
  • Add 3 inches of oil to a large heavy pot and heat to 350 degrees on medium-high heat.
  • Remove the fish from the buttermilk and let drip until it stops.
  • Dredge in the flour mixture well.
  • Add to oil and fry for 3-4 minutes on each side or until golden brown and cooked through. You may need to fry in batches.
  • Serve with tartar sauce, lemon wedges and a bottle of malt vinegar.

Notes

*Fry in batches to keep the pan from overcrowding. If there is too much in the pan, the oil cools down and the fish takes longer to cook which can make it greasy.

Nutrition

Calories: 233kcal | Carbohydrates: 16g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 78mg | Sodium: 554mg | Potassium: 530mg | Fiber: 1g | Sugar: 2g | Vitamin A: 379IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg

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Collage of fried fish fingers with tartar sauce

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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