Fun Fish! – Fennel & Herb Fish Sticks

Get ready for some fast-food fun with a twist! Imagine a conveyor belt of deliciousness: set up your stations with flour, beaten eggs, and herby crumbs, then heat up your frying pan and prepare a paper-towel-lined plate for the grand finale. Slice your fish and send each piece through this tasty assembly line, transforming it from raw to a golden, crispy masterpiece in no time.

Hello everyone! This week, I’m excited to share a recipe that might surprise you: homemade fish sticks, or as we fondly call them at home, fish fingers. My husband, who isn’t a big fish fan, took one bite and said, “If you want me to eat more fish, just make these!” He had a blast with his finger food dinner of fish sticks and these tasty oven roasted crispy potato chips. And the leftovers? Popped into the toaster oven, they made incredible fast-food fish sandwiches the next day.

I served these with lemon wedges and a white dipping sauce made from lemon, mayo, capers, pickles, and parsley. Let me tell you, once you’ve tried these, you’ll never go back to those store-bought, minced, formed mystery fish things from the freezer section. Remember those from school lunches? They were definitely a school lunch skip day for me!

These fish fingers are small, fun, and perfect for dipping, making them an ideal finger food that’s not only delicious but also enjoyable. Their crispy breadcrumb armor hides tender, perfectly cooked fish waiting to be discovered. Prepared in a jiffy, taking only two minutes on each side with a sizzling duo of butter and olive oil, they’re not just food—they’re fun on a plate! Perfect for little fingers to explore and a fantastic way to introduce everyone to the wonderful world of seafood. So, why wait? Dive in, dip, and savor every bite!

Enjoy the joy of cooking and make this fun fish meal your own, inspired by the inventive touch of Chef Clare DeBoer.

Robin Ward

Fennel & Herb Fish Sticks

Experience the delight of homemade fish sticks with a crispy, herby crust and tender, flaky fish inside. Quick and easy to make, these fun finger foods are perfect for dipping and enjoying anytime!

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Course: #mainmeal, dinner, lunch

Cuisine: American

Ingredients Method

Ingredients

  

• ½ cup all-purpose flour
• 2 eggs ,beaten
• 1 cup plain breadcrumbs
• 1¼ tsp kosher salt
• 1 tsp fennel seeds
• 2 Tbsp fresh thyme leaves
• 1½ lbs any flaky white fish, skin off, sliced into 1½-inch sticks (cod/halibut/mahi mahi
• 2 Tbsp unsalted butter
• 4 Tbsp olive oil

Method

 

1. Remove the fish from the refrigerator and allow it to reach room temperature before cooking. In three separate shallow bowls, place the flour, eggs, and breadcrumbs, seasoning each with ¼ teaspoon of kosher salt and a few grinds of pepper. Add the thyme leaves and fennel seeds to the breadcrumbs and mix well. Season the fish with the remaining ½ teaspoon of kosher salt.
2. Working with 4-6 pieces at a time, dredge in flour (shake of excess) dip in egg (shake off excess) then dredge in the herby crumbs. Pat to stick.
3. Warm a 12-inch frying pan with two tablespoons of olive oil over medium heat, get ready to fry! When the oil shimmers, place the first batch in the oil. Cook until golden on the first side, about 2-3 minutes, then flip and add a knob of butter. Cook until golden on the second side, then flip to brown any remaining sides, add a little extra oil to the pan if it begins to look dry. Transfer to a large paper towel-lined plate.
4. Wipe out the pan to get rid of any wayward crumbs, then go again, adding another 2 tablespoons of the olive oil and the rest of the fish, butter, etc., until it's all fried. Sprinkle over flaky salt.
5. SERVE WITH wedges of lemon, mayonnaise (add chopped pickles, capers, soft herbs for tartar). REHEAT leftovers in the oven/toaster oven or air-fryer.

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