Lemony Baked Fish Sticks

The Davises often use Hey Kids! You're Cooking Now! by Dianne Pratt (Harvest Hill Press, 1-888-288-8900, $19.95) when selecting recipes for their cooking sessions. We adapted this recipe and Quick-and-Easy Tartar Sauce from this book.

Southern Living JANUARY 2006

  • Yield: Makes 8 servings
  • Prep time:20 Minutes
  • Bake:20 Minutes


  • Vegetable cooking spray
  • 1 tablespoon canola oil
  • 2 pounds cod, flounder, or other white fish fillets
  • 1/2 teaspoon salt


Coat a jelly-roll pan with cooking spray. Coat bottom of pan evenly with canola oil. Set aside.

Rinse fish fillets in running water; pat dry on paper towels. Sprinkle salt evenly on each side of fillets. Cut fish into 1- x 2-inch strips; set aside.

Beat eggs, egg whites, and milk in a pieplate or shallow dish with a fork until well blended.

Place Lemony Breading Mix in a large zip-top plastic bag. Dip fish strips into egg mixture; add a few at a time to breading mix in bag. Shake to coat. Place breaded fish in prepared jelly-roll pan; repeat with remaining fish strips.

Bake at 400° for 15 to 20 minutes or until breaded fillets are golden brown. Serve immediately.


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Lemony Baked Fish Sticks recipe