Homemade Fish Sticks: The Genuine Recipe with Extra-Crunch Coating
When you think of fish sticks, your mind immediately goes to the frozen products at the supermarket. But have you ever wondered what’s really in them? As I’ve been emphasizing for some time, greater food awareness pushes us to seek a more genuine and authentic cuisine, because preparing sticks at home means choosing simple fresh or frozen fish fillets without additives or hydrogenated fats. There are two ways to make them: today I will show you how to make them fit style with a crispy coating thanks to the secret mix of cornmeal and corn flakes. Soon, I’ll also present the more traditional version!
Why making them at home is a choice of love (and health)
Making fish sticks in your own kitchen is not just a way to save money but an act of care for your family. You can choose the raw material, I chose cod fillets, but hake or plaice will also work, ensuring a superior intake of Omega-3 and noble proteins compared to processed products. No artificial flavors in the coating but only cornmeal for perfect browning and crushed corn flakes for a “super-crunch” effect that will drive children (and adults!) crazy. You can also decide to bake them in the oven or use a modern air fryer, achieving a dry and crunchy result without the excess oil of industrial frying.
Other homemade recipes that might interest you:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it will not cost you anything more!
- 12 oz cod fillets (boned, fresh or frozen)
- 1.5 oz egg white
- 1 tbsp cornmeal (or cornstarch)
- A few drops lemon juice
- 1 tsp chives (or parsley)
- to taste extra virgin olive oil
- to taste salt
- to taste pepper (omit for children)
- 1.5 oz cornmeal
- 1 oz corn flakes (unsweetened)
- 1 tsp turmeric powder
- 1/2 tsp yellow mustard powder
- to taste salt
Tools
- 1 Knife
- Paper towel
- 1 Mixer
- 1 Spoon
- 1 Mortar
- 1 Bowl
- 1 Baking pan
- 1 Parchment paper
Steps
If you rely on frozen fish like me, the night before remove the cod fillets from the freezer and let them thaw in the fridge overnight. Otherwise, skip this step. The next day, dry them well with a sheet of paper towel to remove excess water and cut them into chunks*.
Transfer the cod chunks into a mixer and add the egg white.
Drizzle with a few drops of lemon juice.
Add the chives and a grind of pepper (only if not intended for children).
Add 1-2 tablespoons of fine cornmeal or cornstarch and adjust the salt. Blend for a few seconds until you get a compact and homogeneous mixture.
Meanwhile, prepare the coating: in a mortar coarsely chop the corn flakes. Alternatively, you can put the corn flakes in a freezer bag and crush them with your hands or a rolling pin; do not turn them into powder to maintain crunchiness.
Mix them with the cornmeal in a large bowl, then flavor with the turmeric and mustard powder**, a pinch of salt, and mix.
Take a portion of the mixture weighing about 2 oz and work it with slightly damp or oiled hands, aiming to form sticks. I made them chubby, like croquettes, but you can make them thinner and longer.
Spray each stick with a few spritzes of oil to help the coating adhere better.
Roll them in the cornmeal coating, pressing lightly on all sides.
Continue until all ingredients are used, placing the sticks on a baking tray lined with parchment paper, drizzle the surface with a bit of oil and bake in a preheated ventilated oven at 375°F for 15′, then flip them, lower to 350°F and continue for another 5′.
Serve them slightly warm!
And voila…the homemade fit sticks are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉Fit cod sticks with corn flakes coating can be stored in the fridge either cooked or still raw:
Cooked: can be stored in an airtight container for 2-3 days. To prevent them from becoming soft, let them cool completely before sealing.
Raw (already breaded): to prepare them in advance, they can stay in the fridge for up to 24 h on a tray covered with plastic wrap.
Tips, notes, variations, and suggestions
🟣*Did you know there are two methods to prepare fish sticks? Cod can either be cut directly into stick-sized pieces or blended to shape the pulp as desired.
🟣**If you don’t have mustard on hand or don’t like it, you can always opt for other spices like sweet or smoked paprika, ginger, or curry.
🟣For a complete street food experience, accompany these sticks with a light avocado mayo or yogurt mustard sauce.
🟣Alternative cooking methods: in a pan, heat a bit of olive oil and cook the sticks for about 4′-5‘ per side over moderate heat until golden.
In an Air Fryer, cook at 400°F for 8′-10′, spraying lightly with oil for impeccable results.
FAQ (Frequently Asked Questions)
1. Which corn flakes to use?
Be sure to choose unsweetened corn flakes (the classic unglazed breakfast ones). For an inclusive version, you can opt for certified gluten-free corn flakes, making the recipe perfect for those with celiac disease like I did.
2. Can they be frozen like those from the supermarket?
Absolutely yes if you used fresh fish! Actually, make plenty. You can freeze them raw, already breaded, well separated from each other. When needed, bake them directly from frozen: you’ll have your genuine “dinner-saver” ready in less than 15 minutes.
