Fish Sticks

Yes. Spray or lightly brush breaded fish sticks with cooking oil and bake on a parchment-lined baking sheet at 400°F for 12–15 minutes, flipping halfway through, until golden and the fish flakes easily. They will be less crunchy than pan-fried but still crispy.

Yes. Freeze breaded fish sticks in a single layer on a baking sheet for 2 hours, then transfer to a freezer bag for up to 3 months. Fry directly from frozen, adding 1–2 minutes per side; or bake from frozen at 400°F for 16–18 minutes until golden and flaky.

Overcooking the fish, which makes it dry and tough instead of tender and flaky. Fish is done when it's opaque throughout and flakes easily with a fork—this takes only 2–3 minutes per side in hot oil. Do not exceed 145°F internal temperature.

Place cooled fish sticks in a single layer on a baking sheet and reheat in a 350°F oven for 8–10 minutes until warmed through and the coating crisps up. Do not microwave, as this makes them soggy and the fish rubbery.

Any mild, white, flaky fish works: halibut, flounder, tilapia, or even canned tuna that has been drained and flaked. Avoid oily fish like salmon or mackerel, which will overpower the traditional flavor. Thickness matters; aim for ½-inch fillets.

Tartar sauce is traditional, but malt vinegar, lemon wedges, and ketchup are also classic. Coleslaw or a simple green salad alongside makes a complete meal.