Fish Sticks (Baked)

Succulent strips of fish are coated in breadcrumbs and expertly baked, resulting in a kid-friendly recipe that is sure to please.

Ingredients

Preheat oven to 400°F, cover a baking sheet with aluminum foil and spray the foil with nonstick spray. Spray a metal rack and place it over the baking sheet. Set aside.
Lightly salt and pepper the fish.1 teaspoon kosher salt,½ teaspoon freshly ground black pepper,1 pound cod fillets
Set out 3 shallow bowls to create a dredging station.
In the first shallow bowl, whisk the flour and paprika together.1 cup all-purpose flour,½ teaspoons sweet or smoked paprika
In the second bowl, whisk the eggs and Dijon mustard together.2 large eggs,1 tablespoon Dijon mustard
In the third bowl, combine Panko breadcrumbs and the seasoned breadcrumbs.1 cup Panko breadcrumbs,1 cup seasoned breadcrumbs
For the dredging process, press a fish stick in the flour, making sure to cover all sides and shake off the excess.
Then, dredge the fish stick in the egg mixture and let the excess drip off. Now, press the fish in the breadcrumb mixture, patting to help the coating adhere.
Place the coated fish stick on the prepared rack/baking sheet and repeat the process with the remaining fish sticks.
Spritz the fish with olive oil or butter-flavored cooking spray.Olive oil cooking spray
Place the fish in the oven and bake 6 minutes. Turn the fish sticks over and spray with oil or cooking spray.
Bake another 6-10 minutes or until the fish begins to flake easily with a fork.
Transfer cooked fish to a serving tray and serve immediately with Homemade Tartar Sauce or other favorite sauce.