EatingWell Fish Sticks

July/August 2007

Your rating: None Average: 3.9 (194 votes)

You can make these homemade fish sticks in about the same amount of time it takes to bake a box of the frozen kind. Make it a meal: Serve with lemon wedges, coleslaw, roasted new potatoes and a dollop of tartar sauce.

"Maybe it's just the taste of the Tilapia, but I thought these were awful.... Coating did crisp up well, but not much flavor. "
EatingWell Fish Sticks

28 Reviews for EatingWell Fish Sticks


took more than 40 minutes to prepare and came out to be blant. If I decide to make them again, I would use more than 1/4 teaspoonful of salt.


i tried the recipe and it is easy enough and tasty. i think the author of the previous comment must not cook very often, since they found it such a big pain. who has ever heard of washing their hands between breading each piece of fish? obviously, you would do all of them and let it get a bit messy, and just clean up at the end.


These were kind of a lot of work, more than I expected anyway. Having to dip each tilapia strip in flour - then egg - then the crumb/spice mixture got messy, I found I would have to wash my hand before starting again every time.

Then at the end you are supposed to coat the bottom and top of the fish sticks with cooking spray. I am not sure how one person would spray the bottom of the rack by themselves... I had my husband hold it up in the air while I sprayed underneath.

But it got a thumbs up from my husband and they ARE delicious. I whipped up a quick tartar sauce with a miracle whip/dill pickle relish/ground pepper combo. Will definitely make these again.


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