This simple recipe has a few tasty surprises in store, including a pinch of paprika and a hint of dill, that make it something special. Use your favourite white fish fillets or whatever you have on hand for simplicity’s sake. And don’t skimp on the incredible tartar sauce — it’s a game-changer!
Preheat oven to 425°F (218°C).
Prepare a baking sheet with parchment or foil and set a greased wire rack on top.
Dry the fish with paper towels and cut into ¾- to 1-inch sticks.
Whisk eggs and mayonnaise in a bowl until well combined. Add ¼ cup of the flour into the egg mixture and whisk again to incorporate fully.
Place the remaining ¾ cup flour into another shallow dish, and add one teaspoon of the salt, black pepper, and paprika to the flour. Whisk well.
Place the breadcrumbs, dried parsley, dried dill, the remaining salt, garlic powder, and onion powder into another shallow dish. Whisk well.
To bread fish easily:
Flour Coating: With one ‘dry’ hand, coat the fish in the flour on all sides, then shake off any extra flour.
Egg Mixture: Gently place the fish in the egg mixture. With your other hand (the 'wet' hand), flip the fish to coat both sides, then let any excess egg drip off.
Breadcrumb Coating: Move the fish to the breadcrumbs. With the 'dry' hand (used for flour), scoop breadcrumbs onto the fish for full coverage and press them down. Flip and repeat.
Preparation for Cooking: Use the 'dry' hand to place the breaded fish on a wire rack.
Repeat: Continue the same process with the rest of the fish pieces.
Spritz the fish with cooking spray. Flip over and spritz the other side. Place into the preheated oven and bake for 5–6 minutes. Rotate the baking sheet and carefully flip the fish sticks over. Bake for another 5–6 minutes. Fish sticks are cooked when the fish flakes easily when tested with a fork.
In a bowl, combine the mayonnaise, dill pickles, lemon juice, mustard, dried dill, salt, and pepper. Stir together until evenly combined. Cover and refrigerate for at least 30 minutes to allow flavours to meld.
