Forget everything you know about frozen fish sticks. These homemade versions use real wild Alaskan cod — the same premium fish you'd order at a seafood restaurant — coated in seasoned panko and baked until perfectly crispy. No deep frying, no mystery ingredients, no guilt. Kids devour these, and adults sneak them off the tray when nobody's looking.

Ingredients

• 1.5 lbs wild Alaskan Pacific cod portions, cut into 20 strips (about 3" x 1")
• 1.5 cups panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• Cooking spray
• Ketchup, tartar sauce, or honey mustard for dipping

Instructions

1. Preheat and prep: Preheat oven to 425°F. Place a wire rack on a baking sheet and spray with cooking spray. This ensures even crispness on all sides.
2. Set up breading station: Place flour in one shallow dish, beaten eggs in a second, and panko mixed with garlic powder, onion powder, paprika, salt, and pepper in a third.
3. Bread the fish: Pat cod strips dry. Dredge each strip in flour (shake off excess), dip in egg (let excess drip off), then press firmly into seasoned panko, coating all sides.
4. Arrange: Place breaded fish sticks on the wire rack, leaving space between each. Lightly spray the tops with cooking spray for extra crispness.
5. Bake: Bake for 12-15 minutes, flipping halfway through, until golden brown and crispy. Fish should be opaque and flake easily (145°F internal).
6. Serve: Serve immediately with your favorite dipping sauces. These are crispiest straight from the oven.