Food and Recipes Seafood Fish Crunchy Potato Chip-Crusted Fish Sticks Be the first to rate & review! Bring everyone to the table with this crispy fish dish. By Robin Asbell Robin Asbell Robin Asbell is an experienced and award-winning food writer, and the author of 11 cookbooks. She is a nationally known expert in whole foods, plant-based, and whole grain cooking, Southern Living's editorial guidelines Published on March 9, 2023 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel; Food Stylist: Torie Cox Active Time: 15 mins Total Time: 30 mins Servings: 4 Jump to recipe Doesn't everybody have a fondness for good ol’ crunchy fish sticks? Moms and school cafeterias everywhere served “fresh from the freezer” fish sticks to hungry kids, with a dip or in a bun. If you are more interested in making family-friendly fish that doesn’t come from a box, these crunchy baked fish sticks have all the appeal of well, potato chips, and all the healthy protein of your favorite fish. Nothing can replace Fried Catfish, but these fish sticks come close. Instead of relying on frying to make the coating crisp, you’ll start with crunchy potato chips, which stay crisp in the oven. These are also easy to make gluten-free, without losing any crunch. Baking them on a sheet pan saves time, and you don’t have to deal with the cleanup of frying. Try these with Remoulade, Comeback or Maui Mustard Sauce for a zingy variation. For a great meal, serve these fish sticks with: Coleslaw Balsamic Green Beans with Pearl Onions Garlic Parmesan Green Beans Baked Zucchini Fries Ingredients Fish Sticks 5 oz. plain flavored potato chips 3 Tbsp. all-purpose flour, or rice flour 1/2 tsp. dried thyme 1/2 tsp. salt 1/4 tsp. fresh black pepper 2 large eggs 1 1/2 pounds white fish filets, such as cod, catfish, or tilapia Tartar Sauce 1/4 cup minced dill pickles 1/2 cup mayonnaise 1 Tbsp. lemon juice 1/2 tsp. worcestershire sauce 1/4 tsp. salt 1/2 tsp. dried dill weed Directions Preheat and gather: Preheat the oven to 375°F and line a large baking sheet with parchment paper. Gather your ingredients. Caitlin Bensel; Food Stylist: Torie Cox Make potato chip crust: In a food processor, pulse the potato chips until broken into 1/4-inch or smaller pieces. Transfer to a large bowl and set aside. Caitlin Bensel; Food Styling: Torie Cox Prepare fish sticks: In a medium bowl, stir together the flour, thyme, salt and pepper; set aside. Caitlin Bensel; Food Stylist: Torie Cox Pat the fish dry with paper towels and place on a cutting board. Cut across the grain into 3/4-inch wide strips. Because the filets vary in shape, some will be short, some long. Pat dry again. Caitlin Bensel; Food Stylist: Torie Cox Coat fish in potato chip crust: Dredge two or three strips at a time in the flour mixture, then the eggs. Dip in the crushed potato chips, covering the fish with chips and place on the prepared pan. If there are any bare spots, press on a few chip crumbs. Caitlin Bensel; Food Stylist: Torie Cox Place the fish pieces an inch apart on the prepared pan. Caitlin Bensel; Food Stylist: Torie Cox Bake fish sticks: When all of the fish is coated, bake for 15 minutes, or until the fish flakes easily. Caitlin Bensel; Food Stylist: Torie Cox Make tartar sauce: While the fish bakes, make tartar sauce. In a medium bowl, combine dill pickles, mayonnaise, lemon juice, worcestershire sauce, salt and dill weed. Caitlin Bensel; Food Stylist: Torie Cox Stir to mix well, then transfer to a small bowl for serving. Tartar sauce can be refrigerated, tightly covered, for up to a week. Caitlin Bensel; Food Stylist: Torie Cox Serve fish sticks hot with tartar sauce. Caitlin Bensel; Food Stylist: Torie Cox Rate it Print