Say hello to lemon garlic homemade fish sticks.
We are totally in love with these. They’re crunchy, bright with lemon and garlic, and perfect with a tangy jalapeño tartar sauce.
If you want an inventive dinner tonight, this is it. The flavor is bold, the texture is irresistible, and these work for a special meal or a simple family weeknight dinner. If you observe Ash Wednesday or the Lenten season, these make a fun alternative to store-bought fish options.
Not a fish stick fan? No problem. These are essentially crunchy lemon garlic baked fish pieces, so treat them however you like: on a sandwich, next to fries, or over a salad.
Don’t worry about the stick shape — you can cut the fish into any size you prefer.
This isn’t the first time homemade fish sticks have appeared here, but this version is a grown-up take: lemon zest, garlic, lemon pepper, panko and crushed potato chips for extra crunch. The combination creates a crackly exterior that stays light and flavorful.
I didn’t grow up eating fish sticks much, but making them fresh at home changed everything. These are crispy, well-seasoned, and loved by both adults and kids.
Adult-approved, kid-friendly
Once you bake them, the texture is what sells them — crunchy on the outside, flaky and opaque inside. The panko and crushed chips form a crust that adheres well and delivers excellent crunch. Garlic powder, lemon zest and lemon pepper lift the whole bite with bright, savory notes.
The texture is phenomenal — crisp, flavorful, and light. You’ll want to serve them hot right from the oven.
And the jalapeño tartar sauce? It’s a revelation. Grating fresh jalapeño into mayo and relish gives a fresh, mildly green pepper flavor without overwhelming heat. A squeeze of lemon brightens it up. It’s simple, tangy, and perfect with the crispy fish.
Serve it your way
These have a retro comfort-food feel but are versatile. Serve with parmesan roasted broccoli or smashed potatoes for a homestyle meal. If you prefer, skip the tartar for ketchup or BBQ sauce, swap lemon for chili and lime in the breading, make an open-faced sandwich with slaw, or turn them into tacos. The recipe adapts well to many variations.
Enjoy dinner tonight — these are easy, bright, and texturally satisfying.
Homemade Fish Sticks
Lemon Garlic Fish Sticks
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Ingredients
- 1 pound fresh or thawed cod, tilapia or other whitefish
- 2 eggs, lightly beaten
- ⅔ cup crushed potato chips
- 1 cup seasoned panko breadcrumbs
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon lemon pepper seasoning
- ½ teaspoon fresh lemon zest
- pinch of salt
jalapeño tartar sauce
- ¾ cup mayonnaise
- 1 ½ tablespoons sweet relish
- 1 tablespoon freshly grated jalapeño pepper
- ½ lemon, juiced
- pinch of salt and pepper
Instructions
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Preheat the oven to 425°F (220°C). Place a wire rack on a baking sheet and spray with nonstick spray.
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Pat the fish dry with paper towels and cut into sticks or pieces to your desired size.
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Put the eggs in one bowl and lightly beat. In another bowl combine crushed potato chips, panko, garlic powder, lemon pepper, lemon zest, smoked paprika and a pinch of salt; stir to combine.
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Dip each fish piece into the egg, then into the breadcrumb mixture, pressing the crumbs gently so they adhere. Arrange the coated fish on the prepared wire rack and repeat with remaining pieces.
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Bake for 15 to 17 minutes, or until the exterior is golden and crispy and the fish is opaque and flakes easily. Serve hot with the jalapeño tartar sauce.
jalapeño tartar sauce
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Whisk together mayonnaise, sweet relish, freshly grated jalapeño, lemon juice, and a pinch of salt and pepper until smooth and combined. Taste and adjust seasoning if needed.
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