📖 Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze!
2. In a medium bowl, whisk together 1/2 cup of all-purpose flour, 1 teaspoon of paprika, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. I like to add a pinch of cayenne for a little kick, but that's totally optional!
3. In a separate bowl, lightly beat 2 large eggs with 1 tablespoon of milk or water. This helps bind the breading to the fish.
4. In a third bowl, place 1 1/2 cups of breadcrumbs (I prefer panko for extra crunch!).
5. Cut your fish fillets into sticks—about 1-inch thick and 3-inches long. Don't overthink this; rustic is best!
6. Dredge each fish stick in the flour mixture, ensuring it’s fully coated. Shake off any excess.
7. Dip the floured fish stick into the egg mixture, letting any excess drip off. Gentle is key here – we don't want soggy sticks!
8. Coat the fish stick in breadcrumbs, pressing gently to adhere. I like to get really good coverage; it adds extra texture.
9. Place the breaded fish sticks on the prepared baking sheet, leaving a little space between each one. We want them to crisp up evenly!
10. Bake for 15-20 minutes, flipping halfway through, until golden brown and cooked through. Cooking time may vary slightly depending on the thickness of your fish sticks and your oven. Use a meat thermometer to ensure they reach an internal temperature of 145°F (63°C).
11. Once baked, let the fish sticks cool slightly on a wire rack before freezing or serving. If you're freezing them, let them cool completely, then place them in a single layer on a baking sheet in the freezer until they're solid. Then transfer them to a freezer bag for long-term storage.
12. Serve with your favorite dipping sauces! Tartar sauce, sriracha mayo, or even a simple squeeze of lemon work wonderfully. Enjoy!