This simple recipe has a few tasty surprises in store, including a pinch of paprika and a hint of dill, that make it something special. Use your favourite white fish fillets or whatever you have on hand for simplicity’s sake. And don’t skimp on the incredible tartar sauce – it’s a game-changer!
10 to 12 minutes
24 to 28 pieces
Preheat oven to 425°F (218°C).
Line a rimmed baking sheet with parchment paper or foil and place an oven-safe wire cooling rack over the lined baking sheet. Brush the wire rack with vegetable oil or use a vegetable oil cooking spray (avocado, coconut, or olive oil spray will also work).
Pat dry all sides of the fish with paper towels. Slice fillets into ¾- to 1-inch thick “sticks”. Depending on the width of the fish, the sticks will be approximately 3 to 4 inches long.
In a dish, whisk together the eggs and mayonnaise until well combined. Sift ¼ cup of the flour into the egg mixture and whisk again to incorporate fully.
Place the remaining ¾ cup flour into another shallow dish, and add one teaspoon of the salt, black pepper, and paprika to the flour. Whisk well to distribute the seasonings evenly.
Place the breadcrumbs, dried parsley, dried dill, the remaining salt, garlic powder, and onion powder into another shallow dish. Whisk well to distribute the seasonings evenly.
With one hand, dip the fish into the flour mixture, coating all sides. Shake off any excess flour. Gently lay the fish into the egg mixture. Use the other hand to flip the fish to coat the other side. This “wet” hand lifts the fish from the egg mixture. Allow any excess liquid to drip off. Carefully place the fish into the breadcrumbs. Use the “dry” hand (the one used for the flour) and scoop some breadcrumbs over the fish to cover. Pat the breadcrumbs into the fish. Flip the fish to do the same on the other side. Use the “dry” hand to transfer the breaded fish stick to the prepared wire rack. Repeat the process with the remaining fish.
Spritz the fish with cooking spray. Flip over and spritz the other side. Place into the preheated oven and bake for 5–6 minutes. Rotate the baking sheet and carefully flip the fish sticks over. (Flipping is optional as the air circulating around the fish sticks due to the wire rack will get both sides crispy, though one side may be less golden than the other.) Bake for another 5–6 minutes. Fish sticks are cooked when the fish flakes easily when tested with a fork.
In a bowl, combine the mayonnaise, dill pickles, lemon juice, mustard, dried dill, salt, and pepper. Stir together until evenly combined. Cover and refrigerate for at least 30 minutes to allow flavours to meld. Leftovers can be stored in an airtight container for up to a week.