Crispy Cornflake Fish Sticks

Who needs drive-thru when you can make these outrageously crunchy fish sticks at home? That satisfying CRUNCH when you bite into the golden cornflake coating is absolutely unbeatable – and the best part? They’re baked, not fried, so you can enjoy that perfect crispiness without the guilt!

The secret to these fish sticks is the cornflake coating that creates a shatteringly crisp exterior while keeping the fish tender and flaky inside. They’re perfect for dipping in tartar sauce, ketchup, or even a spicy sriracha mayo. Plus, with the gluten-free option, everyone at your table can enjoy them. Trust me, these will disappear faster than you can say “seconds, please!”

Ingredients

• 1½ pounds fresh cod fillets (or other white fish like haddock or pollock), thick fillets work best
• Salt and pepper to season
• 2 cups cornflake crumbs (approximately), use a gluten-free brand if needed
• ½ cup all-purpose flour for dredging (use rice flour for gluten-free version)
• 2 large eggs
• 2 tablespoons water
• 3 tablespoons canola oil (approximately)

Steps

1. Preheat your oven to 425°F (220°C). Place a 9×13 inch glass baking dish in the oven to preheat at the same time. Preheating the pan creates instant sizzle when you add the fish, helping to form a crispy bottom crust.
2. Create your cornflake crumbs by placing cornflakes in a ziplock bag and crushing them with a rolling pin until they’re small, uniform crumbs (about the size of panko breadcrumbs). This manual method prevents the cornflakes from turning to dust, which happens easily in a food processor. You should have approximately 2 cups of crumbs when finished.
3. Cut the fish into sticks about 1½ inches wide. If your fillets are very thick, you may want to cut them in half horizontally first. Uniform size ensures even cooking – pieces that are too thin will overcook while thick ones remain undercooked.
4. Season the fish generously with salt and pepper, then dredge completely in flour, ensuring all sides are well-coated. The flour creates a dry surface for the egg wash to cling to – if you skip this step, your coating won’t adhere properly.
5. In a shallow bowl, whisk together the 2 eggs and 2 tablespoons water until fully combined to create your egg wash. The water thins the egg slightly, making it easier to coat the fish evenly without clumping.
6. Working with one piece at a time, dip the floured fish into the egg wash, then coat thoroughly in the cornflake crumbs. Press firmly on all sides to help the crumbs adhere well – this pressure is crucial for a coating that won’t fall off during baking.
7. Carefully remove the hot baking dish from the oven and drizzle half of the canola oil (about 1½ tablespoons) onto the bottom, tilting to coat evenly. The hot oil will begin to cook the bottom of the fish sticks immediately upon contact.
8. Arrange the coated fish sticks on the hot pan, leaving at least ½ inch between each piece. Overcrowding will create steam instead of crispiness, so use a second pan if needed.
9. Drizzle the remaining oil (about 1½ tablespoons) over the tops of the fish sticks to help them brown evenly and achieve maximum crispiness.
10. Bake for 15 minutes at 425°F (220°C) until the bottoms are golden brown, then carefully flip each piece using a thin spatula. Return to the oven for an additional 5-10 minutes until fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C) when tested with an instant-read thermometer.

Smart Swaps

• Use crushed rice crispy cereal instead of cornflakes (same amount) for a different but equally crunchy coating
• Substitute olive oil for canola oil for a different flavor profile
• Try panko breadcrumbs instead of cornflakes for a more traditional but still crunchy coating (use 1½ cups)

Make It Diabetes-Friendly

• Use almond flour instead of all-purpose flour (same amount) to reduce carbs by approximately 6g per serving
• Choose a lower-carb cereal like Special K Protein (crushed) instead of cornflakes to reduce carbs by about 5g per serving
• Serve with a side of non-starchy vegetables like roasted broccoli instead of traditional sides like fries to keep the overall glycemic impact lower
• Keep portions to 4 ounces of fish (about 3-4 fish sticks) and pair with a leafy green salad to balance the meal

Pro Tips

• Pat the fish completely dry with paper towels before seasoning – excess moisture prevents proper browning
• For extra flavor, add 1 teaspoon of garlic powder and ½ teaspoon of paprika to your cornflake crumbs
• These freeze beautifully! Freeze in a single layer, then transfer to a freezer bag. Reheat at 400°F (200°C) for 10-12 minutes for nearly fresh-made crispiness
• For the ultimate fish finger sandwich, serve on toasted bread with tartar sauce, lettuce, and a squeeze of lemon