Homemade Maryland Fish Sticks
Making fish sticks from scratch is so easy and so much more enjoyable than those pre-made frozen products. No matter if you’re serving the kiddos or indulging that inner child, you’re going to love this recipe!
Best Fish for Sticks
When making your own fish sticks, the first thing to consider is… well… the fish. You need something that can stand up to heat, breading, and ample dipping & dunking. So, finding a firmer, thicker fillet of fish is step one.
For this Maryland-style fish stick recipe, we’re picking Rockfish. Chesapeake Bay Striped Bass, “Rockfish”, is a local specialty. We just can’t get enough of it! Rockfish is a large saltwater fish with a firm texture and a satisfying mild-sweet flavor. When cooked, Rockfish/Striped Bass has this eye-appealing flakiness, big and meaty hunks, which is precisely what we’re looking for when it comes to this recipe.
In addition to our chosen fish, there are just a few more staples we need to accomplish this recipe.
- Panko Breadcrumbs- these are the crispiest breadcrumbs ever! Exactly the right amount of crunch for these fish sticks. We’re going to toast these before breading as well, for extra-extra crunch.
- Old Bay Seasoning- no Maryland-style recipe is complete without this OG spice blend.
- Garlic Powder & Onion Powder- adding just a little extra flavor to our seasoning combination.
- Eggs and Whole Milk- this will help us adhere the breadcrumbs and seasoning to our fish.
- Non-stick Cooking Spray
- Wire rack- this will elevate our fish sticks, allowing for maximum air circulation while baking.
- Large Baking Sheet
- Aluminum Foil
On To The Recipe!
Homemade Maryland Fish Sticks
- 3 1/2 cups panko bread crumbs
- Non-stick cooking spray
- 2 lbs. Rockfish Fillets approx. 4 fillets
- 1 1/2 tablespoons Old Bay seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 3 eggs
- 2 tablespoons whole milk
- Preheat oven to 400°F. Spread breads crumbs out, evenly, on a large baking sheet, and lightly spritz with non-stick cooking spray. Bake for 4 minutes, stirring the bread crumbs halfway through, until lightly golden. Remove from the oven and set aside to cool before transferring to a large shallow bowl or a large casserole dish.
- Portion the Rockfish fillets into strips, cutting the fish at a diagonal, and creating pieces that are approximately 1-inch thick and 3-inches long. Once portioned, thoroughly pat dry with paper towels.
- Season the toasted (and cooled) bread crumbs with Old Bay, garlic powder, onion powder, and salt, and stir to combine. In a separate bowl, whisk together the eggs and milk.
- Line a large baking sheet with aluminum foil and then, line with a large wire rack. Lightly spritz the wire rack with non-stick spray.
- Dip each fish portion into the egg-milk mixture, then, using tongs, transfer to the bowl with the seasoned bread crumbs. Toss the fish in the crumbs, coating completely, and, using your hands, gently press to adhere the bread crumbs. Place the breaded sticks on the prepared wire rack, making sure to space each fish stick about 1-inch apart.
- After all of the fish portions have been breaded and lined up evenly on the wire rack, lightly spritz each with non-stick spray, and place in the oven. If you find yourself with more fish sticks than wire rack, set aside the extras, and bake in batches (overcrowding your oven or overcrowding your baking sheet will result in not-so-crispy fish sticks)
- Bake for 15-20 minutes or until cooked through. Serve hot, out the oven, and served with your favorite dips; cocktail sauce, tartar sauce, ketchup, or a simple squeeze of lemon.
Store any leftover fish sticks in a sealable container, making sure to cool the sticks completely before refrigerating. Your fish sticks should keep for 2-3 days. Simply re-bake (using the wire rack method, again) until reheated and crispy.
Want to Freeze your Fish Sticks?
This recipe does make a hefty bunch of fish sticks, perfect for those looking to meal plan or wanting to serve less than the 4-6 servings this recipe accommodates. Like the leftovers, once baked, let the fish sticks cool completely. Line another baking sheet with parchment paper or wax paper, add your cooked-cooled sticks to the prepared baking sheet, about 1-inch apart, and place in the freezer. Once frozen (about 1-2 hours) remove the fish sticks from the baking sheet, and transfer to a zipper baggie. These frozen sticks will keep for a couple of months. Simply re-bake (using the wire rack method, again) until reheated and crispy.
Pick Up (Fish) Sticks
Or, even better, get fresh fish delivered right to your door! Buy Rockfish online from Cameron’s Seafood and have it shipped to your door overnight, anywhere in the USA! That’s right!!! You don’t have to be in Maryland to enjoy this Maryland-Style Fish Stick recipe. When you order from Cameron’s, we ship fast, fresh, and on the delivery date you choose.
Want to check out more of our tasty recipes and how-to tips? Head on over to our blog! We have something for everyone and many articles designed to help you or inspire you on your seafood journey.
About the author
Patterson Watkins is a professional chef with over 17 years of experience. With a robust career in restaurants, contract dining and catering (including 4 Summer Olympic posts preparing food for the athletes!) Patterson joined the Cameron’s Seafood team at the end of 2018 to concoct some delicious recipes with our premium seafood items as the centerpiece.