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Fish Sticks. I used to hate fish sticks so much. Seriously though. The boxed fish sticks from my childhood ruined my appetite for fish sticks for so long until I had a good quality basket of Fish and Chips. I then realized, wow. Fish sticks can be delicious!! Fish and chips are one of my favorite things to order at seafood restaurants to date. I love it so much I decided to create these Easy Crispy Salmon Fish Sticks.
Here is a healthier take on fish sticks made simply and deliciously! This dish is something I started making for my kiddos when they were younger and something that I still whip up for them regularly. Not only do my kiddos love them, so do Clayton and I! I mean, what is not to love about crispy pan-fried salmon?!
I love these “fish sticks” because they use minimal ingredients and do not require any fancy breading. It’s just simply tossed in an egg wash, then coated in panko. Any panko will do here, but I opt to use Ian’s gluten-free panko. I’ve tried a few grain-free variations and while they are still good, they just don’t get crispy like this original panko coated salmon stick. When I’ve made the grain-free ones they immediately ask me why they aren’t crunchy. So yeah, that’s why we are just keeping with the original recipe. It doesn’t need to be tampered with 😉
You can whip these Easy Crispy Salmon Fish Sticks up in just 20 minutes and have dinner on the table in no time. My kids prefer theirs with ketchup (we use Primal Kitchen’s No Sugar Ketchup) and Clayton and I love eating ours with my Whole30 tartar sauce! Yum!
Easy Crispy Salmon Sticks
Ingredients
- 1.5 lbs salmon (skinless) at least 1 inch thick
- 1 tsp kosher salt
- 1/2 tsp fresh cracked black pepper
- 1 egg
- 1 tsp water
- 2 cups panko breadcrumbs I use Ian's GF Panko
- 3 tbsp avocado oil
Instructions
- Cut salmon into approximately 1.5 inch wide strips. If your salmon is really wide, you may need to cut some of the longer strips in half again, crosswise, to create smaller sticks.
- Pat dry the salmon strips and then season generously all over with the kosher salt and pepper.
- In a bowl, whisk the egg and the water until well combined and frothy. In a separate bowl, place the panko breadcrumbs.
- Using one hand, individually dip each salmon stick into the egg wash and roll to coat evenly. Shake off excess. Using your other hand, roll the salmon into the panko to coat all over. Set aside on a clean plate and continue until all of the salmon is breaded. (I like to use separate hands to prevent too much caking and to make it easier to work with).
- Heat oil a large, non-stick skillet over medium heat. When very hot but not yet smoking, gently lay the salmon sticks in the oil and cook on each side until golden brown and crisp, 2 to 3 minutes per side. Transfer cooked salmon sticks to a paper-towel lined plate.
- Serve salmon sticks with dipping sauce of your choice and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you think I could substitute Tilapia for Salmon? That’s all I have laid out.
yes this recipe is super versatile.
I’m looking forward to trying your version! My son-in-law served a similar version to my husband and me when we visited him & daughter in Alaska. He served them with a Jalapeño Jelly….delish!
These were great! My picky oldest child who hates salmon actually liked them! Super easy too.
How do you suggest reheating leftover fish sticks? I know you recommend the air fryer but for how long?
Also, this was {chef’s kiss}. And so easy too! Thank you!
So glad you loved it!!! Yes, I do 375 on my airfryer for about 4 minutes, until just reheated!