Freezer-Friendly Homemade Fish Sticks

Baked to crispy perfection, these Freezer-Friendly Homemade Fish Sticks are made with cod and served with the best yogurt tartar sauce! Try these fish sticks in the oven or air fryer, or make-ahead and freeze – directions included!

Is it just me, or do store-bought fish sticks seem a little… creepy? I prefer to see the actual flaky fish when I bite into my sticks, thanks! When I make homemade fish sticks, I know exactly what’s in them. Store-bought ones… not so much.

To my fish-loving friends, I think you’re gonna like this one. These cod fish sticks are seasoned at every step for the most flavorful fish sticks you’ve ever tried. You can cook them in the oven or in the air fryer!

While you’re at it, don’t forget to make the yogurt tartar sauce so you can take this meal to the next level 😎 Tangy, lemony, herby, zesty and perfect on these sticks!! I feel like I’m suddenly craving fish and chips!!

What are the ingredients in these Freezer-Friendly Homemade Fish Sticks?

The ingredients in these homemade fish sticks are exactly what you’d expect – quality fish and a classic three step breading. This means most of the ingredients (besides the fish, of course) you can probably find in your pantry and fridge.

Here’s what’s required for the fish sticks and a little info about each, in case you’re interested. Ingredient amounts can be found in the recipe card near the bottom of this post!

• all-purpose flour – This makes up the first layer of the breading and is important for establishing that crispy crust base.
• garlic powder & smoked paprika – Adding these seasonings to the breading helps bring the perfect flavor to the fish sticks.
• kosher salt & fresh ground black pepper – For the most flavorful fish sticks, it’s important to season before breading, as well as multiple steps during the breading.
• large egg – Pick the largest egg possible so you can get the most batter! One egg plus the milk makes up the second step of breading.
• milk of choice – You can use any kind of milk you have on hand as long as there is not a strong flavor. I used plain almond milk.
• panko bread crumbs – For the third step of breading, we’re using panko breadcrumbs which create a thicker, more crisp exterior when compared to plain breadcrumbs.
• cod loin – Visit your local fresh seafood counter or fishmonger and ask for a cod loin around 14-16 ounces. If there is no fresh fish available, you can use frozen cod fillets, but I would advise against freezing the fish sticks again.
• oil cooking spray – Both olive oil or avocado oil work to coat the fish sticks and help brown them in the oven.

What are the ingredients in the Yogurt Tartar Sauce?

This yogurt tartar sauce recipe makes the perfect amount for four servings of fish sticks, but honestly if you like tartar, I’d recommend a double batch! This stuff is addicting! Here’s what I used and some tidbits for each ingredient:

• capers – Literally today I heard someone call these “nature’s boogers” so that’s the important and classy tidbit I’m sharing about capers here.
• cornichons – I really liked the Trader Joe’s brand of cornichons! They are cute little tiny pickles (made from small cucumbers or gherkins) and so snackable. If you can’t find any cornichons, your favorite kosher pickles will do just fine.
• plain yogurt – Be sure to use plain yogurt and do not try to substitute Greek yogurt. I found it to be way too overpowering.
• fresh dill or parsley – Fresh herbs really bring this sauce together. If I had to pick only one, I would pick dill!
• lemon juice – For the tang and sour bite that goes perfectly with fish, don’t skip the lemon juice. I used juice from 1/2 lemon.
• kosher salt – Bring it together with some salt of course. Add a little, taste, and then add a little more if needed!

How do you make the Freezer-Friendly Homemade Fish Sticks and Yogurt Tartar Sauce?

To make this recipe, I would recommend making the yogurt tartar sauce first, before the fish sticks. This way, the flavors in the sauce can meld and make it even more delicious!

Chop up your capers, cornichons or pickles, and fresh herbs. You can go with a super small chop, or leave them thick and chunky. Chopping them up super small will give you a thicker dip type sauce, while leaving everything chunky will make the sauce thinner and more for spooning.

Mix all the chopped ingredients into the yogurt, then add a small squeeze of lemon and some salt. Mix it up and give it a taste. If it seems off, add more lemon and salt until it’s just how you like it. Once the tartar sauce is done, cover it and let it sit in the fridge while you make the fish sticks.

On to the fish! I find it helpful to first set up all three breading stations before beginning to handle the fish. Grab three shallow and small bowls – you can see what size I’m using in the photos here. For the first bowl, mix the flour, garlic powder, smoked paprika, and salt.

For the second bowl, whisk the egg with the milk, then add a little bit of salt and pepper for another layer of seasoning. Finally, for the third bowl, pour in the panko breadcrumbs.

To prepare the fish, use a sharp knife to cut the fish into 1 inch thick pieces. If you’ve got a larger loin or fillet, you can also cut the fish stick in half to make shorter sticks. Be sure to pat the cut fish dry with a paper towel on all sides before moving on – this helps the breading and seasoning stick!

Next, it’s time to start breading the fish. Piece by piece, move the fish from the flour coating, to the egg bowl, to the breadcrumb bowl. Be sure to coat all sides at every step but the best coating possible!

Use one hand for dry and one hand for wet, so you don’t breadcrumb your fingers. You can even grab a fork or two if it helps.

As you go, transfer those breaded fish sticks to a plate, lined pan for freezing, or prepared baking sheet with rack for baking. At this point, you can either freeze the fish sticks or cook them in your preferred method.

For baking the fish sticks, preheat the oven to 400F and line a baking tray with foil or parchment paper for easy cleanup. Place a metal rack on top of the lined baking tray and spritz with cooking spray to reduce sticking.

Space the fish sticks out on the rack and give them each another spray of cooking oil to help with browning, but try to make sure not too much oil is pooling below the rack. Bake for 15 minutes, or for 20 minutes from frozen.

How to cook fish sticks in the air fryer:

Once breaded, spritz the fish sticks on each side with cooking spray and place in the air fryer at least 1/2 inch apart. Depending on the size of your air fryer, you’ll probably have to work in batches. Cook in the air fryer for 12 minutes at 400F, or for 17 minutes from frozen.

Best tips for making these homemade fish sticks:

Here are my best tips for making these Freezer-Friendly Homemade Fish Sticks:

• breading – When you’re breading the fish sticks, do your best to use one hand only for touching wet fish sticks (coated with egg), and the other hand only for touching dry fish sticks (coated with flour or panko). This way, you won’t accidentally bread your fingers 😅
• cod – If fresh cod loins are hard to find (I had trouble at two stores!), you can use another thick white fish, or you can use frozen cod fillets. However, do not refreeze the fish sticks as freezing twice will ruin the texture.
• parchment paper – I always line my pans with compostable parchment paper to make cleanup super fast and avoid any possible sticking. Not all parchment paper is created equally!

Can I use Greek yogurt instead of plain regular yogurt?

For this recipe, I would suggest sticking with plain yogurt. I tried Greek yogurt but did not enjoy the overpowering sour-y taste of the yogurt. The tartar sauce is perfect with regular yogurt!

Can I use frozen cod fillets instead of a fresh cod loin?

Yes, you can use frozen cod fillets, but be sure to avoid freezing them again. To make fish sticks for the freezer, start with a fresh cod loin.

I visited two different grocery stores and both were very low on fresh cod. You can also swap for a different thick white fish like snapper, halibut, haddock or flounder.

What should you serve with these fish sticks?

My best recommendation would be to serve with your favorite version of potato wedges on the side. Check out my recipe for Air Fryer Jojo Potato Wedges – they would go perfectly with these fish sticks!

How to freeze these Homemade Fish Sticks:

Line a baking sheet with baking parchment and spread the fish sticks out 1/2 inch apart, as shown in the picture above. Freeze for at least 4 hours before transferring to a labeled freezer-safe bag or Stasher bag.

I would not recommend freezing the yogurt tartar sauce – I haven’t tried it but I think the consistency would be off after thawing.

How to cook frozen fish sticks in the oven:

Preheat the oven to 400F and line a baking tray with foil or baking parchment for easy cleanup. Place a metal rack on top of the lined baking tray and spritz the rack with cooking spray. Space the fish sticks out on top of the rack and spritz them again with more spray.

Bake frozen fish sticks for 20 minutes. You can see if they’re done by checking the internal temperature has reached 145F, or by simply breaking one fish stick open to see if the fish is flaky.

How to store leftover fish sticks and tartar sauce:

Store leftover fish sticks and sauce in separate airtight container with lids in the fridge for up to 3 days.

How to reheat Homemade Fish Sticks:

In general, I tend to avoid reheating fish, as it can lead to dry or overcooked results. If necessary, I would recommend reheating in an air fryer or oven at 350F until heated through.