Fish Sticks With Peas
Updated Feb. 28, 2024
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- ¼cup all-purpose flour
- ½teaspoon ground turmeric
- ¼teaspoon onion powder
- ⅛teaspoon garlic powder
- Kosher salt (such as Diamond Crystal) and black pepper
- 2large eggs
- 1cup bread crumbs (regular or panko)
- 1½pounds skinless cod fillet (about 1 inch thick)
- ¼cup extra-virgin olive oil, plus more as needed
- Tartar sauce and lemon wedges, for serving
- 3tablespoons extra-virgin olive oil
- 3medium garlic cloves, finely grated
- ½teaspoon grated lemon zest
- Red-pepper flakes, to taste
- 1pound frozen green peas
- Kosher salt (such as Diamond Crystal)
- ¼cup roughly chopped mint leaves
For the Fish Sticks
For the Peas
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
415 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 30 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 30 grams protein; 587 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Prepare your dredging station and make the fish sticks: Place the flour, turmeric, onion powder, garlic powder, 1 teaspoon salt and ½ teaspoon black pepper on a large plate; stir to combine. In a pie plate or shallow bowl, beat the eggs with 1 tablespoon of water and sprinkle with a little salt. Place the bread crumbs and ¾ teaspoon salt on another large plate and stir to combine. Place a baking sheet beside you.
- Step 2
Dry the fish well with paper towels. Season the fish with 1 teaspoon salt and ¼ teaspoon pepper, then cut into 1½- to 2-inch strips. Dredge each piece of fish in the seasoned flour (shaking off any excess flour), then in the egg, then in the bread crumbs; place breaded fish pieces on the baking sheet.
- Step 3
Pan-fry the fish sticks: In a large (12-inch) pan, heat the oil over medium-high. (To bake the fish sticks, see Tip.) When the oil is hot but not smoking, reduce the heat to medium and fry the fish sticks on all four sides until golden and crisped, about 4 minutes per side. You may need to do this in batches; add more oil if needed.
- Step 4
While the fish fries, prepare the peas: In a large pan, heat the oil over medium-low. Add the garlic and cook, stirring continuously until fragrant, about 2 minutes, taking care not to burn it. Add the lemon zest and some red-pepper flakes, and cook, stirring, until fragrant, about 2 minutes. Add the peas and 1½ teaspoons salt, stir to combine, then cook for 1 minute in the lemony oil. Add ¼ cup water, increase the heat to medium and simmer, uncovered, stirring occasionally, until the peas are tender but not mush and most of the water has been absorbed, 5 to 7 minutes. Taste and adjust seasoning. Remove from the heat and stir in the mint.
- Step 5
Serve the fish sticks with the peas and tartar sauce, plus some lemon wedges to squeeze over the fish.
Tip
- To bake, heat the oven to 425 degrees. Line a baking sheet with parchment paper. Prepare the fish sticks as written. Use a cooking spray or lightly brush the breaded fish sticks with olive oil. Bake the fish sticks on one side for about 12 to 14 minutes, then flip and bake for an additional 12 to 14 minutes, or until the fish is cooked through and the breading is crisp and golden brown.
Private Notes
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Cooking Notes
Mike E
Fried lotsa fish & seafood before… Much prefer a more neutral oil than olive for frying, such as peanut, avocado, or grapeseed.
Amber
Respectfully - for those who already have a reserve army of frozen fish sticks for kid meals, could frozen sticks be dosed with the turmeric, garlic powder and onion powder (and then go on with the rest of the recipe)? Also: if I make *these* from-scratch fish sticks, can they be baked or air-fried instead of fried? I am not arguing with the recipe, these are just weeknight cooking questions.
De Gustibus
Other than nostalgia, I don’t really get the point of working to turn a perfectly nice fish fillet into a “stick.” Buy a nice fillet of cod or haddock, season, turn it into an appropriately flavored cutlet. Less prep time, less cleanup.
MaryP
Always bread your fish and put them on a rack in a pan in the fridge for an hour or two before you fry. It lets the flour hydrate and stick to the fish. You won’t have any breading falling off in the oil. Added bonus of letting you prep ahead of the meal.
David
For oven-frying I cook the fish on a foil lined baking sheet that has been heavily sprayed with olive oil. After placing the breaded pieces on the foil I spray them liberally with more olive oil. The oil is essential for browning and crisping. A good pump sprayer makes it easy to achieve an even coating. Farmed catfish makes very nice sticks or nuggets and may be cheaper and easier to find than cod.
Irina
long ago an Elder told me that the easiest way to prepare fish for pan frying was to mix equal parts of flour and parmesan cheese (the powdered kind you sprinkle over spaghetti) and simply dredge the fish in that. Pan-fry in a small amount of oil in a heavy cast iron skillet until golden. Delicious !
Gary Cawood
Would it be just as easy to oven fry these by preheating an oven safe skillet to 425 F and then cooking the fillets in a TBSP of oil for 4 minutes on a side?
Jane
Easy, crispy, delicious! I prepared (and refrigerated) the fish a few hours before frying, to insure that the breading would adhere well. The seasoned flour added an extra layer of flavor to the fish, and we loved the spicy peas. I had some leftover olive oil mashed potatoes (David Tanis’ recipe) and served little mashed potato cakes with the fish and peas. Overall, an easy and tasty meal, which we will definitely repeat.
Golem18
Can't argue with taste. I like frying fish in ghee - clarified butter - because I like the taste of butter, ghee doesn't burn brown, and I was raised in Wisconsin which requires butter with everything.
Michael
Olive oil has been served with seafood for thousands of years in Europe, and it's lack of "neutrality" has never been a complaint. If you don't like olive oil, of course, skip it. But it enhances the flavor of fresh fish, however prepared.
NOW
I fry fish often as well. Never use olive oil. In my experience, the combination of canola or other neutral vegetable oil plus a good tablespoon of butter works best for frying fish.
stephanie
olive oil is delicious, with fish and lots of other things, no doubt. but frying in olive oil is a waste imho. esp here in the states where decent olive oil is expensive. neutral oils (i usually use vegetable) work just fine, are more affordable, and have a higher smoke point. live and let live, but i save the olive oil for other applications.
Afi
I season my flour and my fish (chicken, etc) because it gives an extra layer of flavor.
Caroline S.
Followed the baking instructions and was pleased with result.
Richard
Extra virgin olive oil is not necessary for frying. But ordinary olive oil is great for frying, without breaking the bank.
Janna
Made this last night, with a few tweaks. I used almond flour instead of AP b/c I can't have gluten. I used egg whites instead of whole eggs for the dredge. And, we baked them. I used a little chile crisp in the peas and took out the mint b/c we didn't have it. This was healthy, delicious, and my 11 yro really liked it, too!
Diana
Are you supposed to dump the entire bag of frozen peas into the pan? This seems like a lot of water in the pan.
Patti
I just felt like eating fish sticks and when I saw it in today’s paper I had to try it. Delicious! Had a pound of cod and cut it into pieces that worked perfectly in the oven. The peas were amazing- will make them again readily. We like fish crumbed and crusty. Lemon and tartar sauce helped too. Thanks for this!
Sue
Nice flavorful breading that held together well during the fry. Though I’m a big fan of salt, the almost 3 teaspoons of it between the fish and the breading components, was way too much. The peas were perfection.
gigi
nice meal. i used cod, dipped it in the seasoned flour. about 1/2 hour later I added the extra coating of panko. i always use thick buttermilk instead of eggs - it works great. i never cook frozen peas as long as 6 or 7 minutes - more like 3 minutes.
Alan Bowman
These were sold in the UK in the early 50s by Findus as 'fish fingers'
Alan Bowman
I like to make something simiar either with fish or chicken - goujons. It is claimed that they are unhealthy but they aren't the way I do them. I take the chicken or fish strips, dip them in beaten egg dredge them with crushed Rice Krispies put them onto a flat baking sheet and pop them into the oven for about 15 minutes. No added fats.
Elizabeth
Respectfully, why the peas? I grew up in New England & fried fish, in sticks or filets, fresh or frozen, were go-to meals in most families. But served with peas? First, I don't remember liking them as a kid, nor any kid who did. Second, traditionally fried fish is served with coleslaw, fries or baked beans.
Mary D.
In London, they serve mashed green peas with fish and chips, traditionally.
heather
Anyone with a tip for air frying the fish?
TaiL
It's 1985 over here in Brooklyn, New York! I served asparagus and potatoes au gratin with the fish sticks. I used the "tip" and baked them. The way I cut them was all uneven, but they were still wonderful. Oh, and I left out the salt, it isn't necessary. Homemade tarter sauce.
Carol
These were delicious, and I did air fry them about 15 minutes. Came out crispy and flakey.
Tamara
I air-fried these. I tossed the panko with olive oil, then cooked about 10 minutes at 400 degrees. It'll depend on the size of your fish, obviously, but there's a starting point. They came out really well.
Lara
WAY too salty. I would halve the salt in the flour mix, at a minimum. Yikes. Otherwise, this was delicious. The baking method came out perfectly crisp and browned, using olive oil drizzled on top and panko as the breadcrumb choice.
Rachael Horovitz
LOVED THIS! Served a family of visiting Brits and they were all impressed. I took the advice of preparing ahead which meant the whole dinner was ready in the time it took to boil corn. Perfect summer meal.
Sam
Everything about this was KILLER GOOD. The peas are amazing. If you're a tartar sauce fan, make this one! (I used 1/4 cup India Relish rather than chopped dill pickle, and I air fried the fish sticks rather than pan frying them.)
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