Crunchy Potato Chip-Crusted Fish Sticks

Bring everyone to the table with this crispy fish dish.

Southern Living Potato Chip Fish Sticks on serving tray with tartar sauce
Photo:

Caitlin Bensel; Food Stylist: Torie Cox

Active Time:
15 mins
Total Time:
30 mins
Servings:
4

Doesn't everybody have a fondness for good ol’ crunchy fish sticks? Moms and school cafeterias everywhere served “fresh from the freezer” fish sticks to hungry kids, with a dip or in a bun.

If you are more interested in making family-friendly fish that doesn’t come from a box, these crunchy baked fish sticks have all the appeal of well, potato chips, and all the healthy protein of your favorite fish.

Nothing can replace Fried Catfish , but these fish sticks come close. Instead of relying on frying to make the coating crisp, you’ll start with crunchy potato chips, which stay crisp in the oven. These are also easy to make gluten-free, without losing any crunch. Baking them on a sheet pan saves time, and you don’t have to deal with the cleanup of frying.

Try these with Remoulade, Comeback or Maui Mustard Sauce for a zingy variation.

For a great meal, serve these fish sticks with:

Ingredients

Fish Sticks

  • 5 oz. plain flavored potato chips

  • 3 Tbsp. all-purpose flour , or rice flour

  • 1/2 tsp. dried thyme

  • 1/2 tsp. salt

  • 1/4 tsp. fresh black pepper

  • 2 large eggs

  • 1 1/2 pounds white fish filets , such as cod, catfish, or tilapia

Tartar Sauce

  • 1/4 cup minced dill pickles

  • 1/2 cup mayonnaise

  • 1 Tbsp. lemon juice

  • 1/2 tsp. worcestershire sauce

  • 1/4 tsp. salt

  • 1/2 tsp. dried dill weed

Directions

  1. Preheat and gather:

    Preheat the oven to 375°F and line a large baking sheet with parchment paper. Gather your ingredients.

    Southern Living Potato Chip Fish Sticks ingredients

    Caitlin Bensel; Food Stylist: Torie Cox

  2. Make potato chip crust:

    In a food processor, pulse the potato chips until broken into 1/4-inch or smaller pieces. Transfer to a large bowl and set aside.

    Southern Living Potato Chip Fish Sticks chips in food processor

    Caitlin Bensel; Food Styling: Torie Cox

  3. Prepare fish sticks:

    In a medium bowl, stir together the flour, thyme, salt and pepper; set aside.

    Southern Living Potato Chip Fish Sticks flour mixture in bowl

    Caitlin Bensel; Food Stylist: Torie Cox

    Pat the fish dry with paper towels and place on a cutting board. Cut across the grain into 3/4-inch wide strips. Because the filets vary in shape, some will be short, some long. Pat dry again.

    Southern Living Potato Chip Fish Sticks fish on cutting board

    Caitlin Bensel; Food Stylist: Torie Cox

  4. Coat fish in potato chip crust:

    Dredge two or three strips at a time in the flour mixture, then the eggs. Dip in the crushed potato chips, covering the fish with chips and place on the prepared pan. If there are any bare spots, press on a few chip crumbs.

    Southern Living Potato Chip Fish Sticks

    Caitlin Bensel; Food Stylist: Torie Cox

    Place the fish pieces an inch apart on the prepared pan.

    Southern Living Potato Chip Fish Sticks fish sticks on pan before baking

    Caitlin Bensel; Food Stylist: Torie Cox

  5. Bake fish sticks:

    When all of the fish is coated, bake for 15 minutes, or until the fish flakes easily.

    Southern Living Potato Chip Fish Sticks baked fish on pan

    Caitlin Bensel; Food Stylist: Torie Cox

  6. Make tartar sauce:

    While the fish bakes, make tartar sauce. In a medium bowl, combine dill pickles, mayonnaise, lemon juice, worcestershire sauce, salt and dill weed.

    Southern Living Potato Chip Fish Sticks tartar sauce ingredients in bowl

    Caitlin Bensel; Food Stylist: Torie Cox

    Stir to mix well, then transfer to a small bowl for serving. Tartar sauce can be refrigerated, tightly covered, for up to a week.

    Southern Living Potato Chip Fish Sticks tartar sauce in bowl with spoon

    Caitlin Bensel; Food Stylist: Torie Cox

    Serve fish sticks hot with tartar sauce.

    Southern Living Potato Chip Fish Sticks on serving tray with tartar sauce

    Caitlin Bensel; Food Stylist: Torie Cox

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