Perfect Fried Cod Sticks: So Crispy on the Outside and Flaky on the Inside!

If you're looking for a foolproof way to turn simple cod into a crave-worthy dish, this recipe delivers just that. Made with a bubbly batter and a crunchy panko coating, they’re a satisfying option for everything from weeknight dinners to casual gatherings.

The moment your fork cracks through that golden crust and meets the buttery interior of cod, you’ll know why these Fried Cod Sticks are a crispy little love letter from the sea.

What Are Fried Cod Sticks?

Fried cod sticks are also known as homemade fish fingers or cod fritters in some kitchens. While the idea of battered fish goes back centuries, this version borrows the lightness of tempura with the extra crunch of panko breadcrumbs.

Though the frozen boxed versions have graced lunch trays for decades, these homemade cod sticks are leagues apart. They’re fresher, crispier, and totally customizable. Plus, making them yourself means you can skip the preservatives and skip straight to the good part, dipping and devouring.

Pro Tips for the Best Fried Cod Sticks

• Use cold sparkling water. This helps create a lighter, airier batter with more bubbles, which means more crunch.
• Pat your cod strips dry before breading because wet fish means soggy batter. Ensure you season each layer.
• Don’t rely on just one part to carry the flavor, season the flour mix, the batter, and the fish itself for layers of deliciousness.
• Serve hot, because these sticks lose their crunch if they sit too long. Fry, plate, devour. That’s the order.

Frequently Asked Questions

What type of cod is best for frying?

Fresh or defrosted cod fillets work best, and aim for thick, boneless fillets. Atlantic cod is the most commonly used, but Pacific cod works beautifully too.

Can I bake these instead of frying?

Yes, but keep in mind that while baking will still crisp the panko, the batter won’t puff quite the same way. To bake, preheat your oven to 220°C/425°F, place the sticks on a greased baking sheet, and bake for about 20–25 minutes, flipping halfway through.

Why use sparkling water in the batter?

The bubbles in sparkling water create a lighter, crisper batter. It gives the cod sticks that restaurant-style crunch you crave.

What dipping sauces pair best with cod sticks?

Tartar sauce, garlic aioli, spicy sriracha mayo, or even a squeeze of lemon with a touch of sea salt work wonders. Try a tangy yogurt dip for a lighter twist.

Can I use another fish?

Haddock, pollock, or even tilapia are good substitutes, but cod is king for that tender flake and mild flavor.

How to Store Fried Cod Sticks

If you have leftovers, store them in the fridge for up to 2 days. Reheat in a hot oven or air fryer for 8–10 minutes, and avoid the microwave.

How to Make Perfect Fried Cod Sticks

Place your cod fillet on a clean cutting board and slice it into pieces.

In a bowl, whisk together the egg, chilled sparkling water, and flour.

In a separate bowl, combine flour, salt, paprika, and black pepper, which makes your first coating layer.

Set up your dredging station and first pass the cod pieces into flour.

Next, dip your cods into the prepared batter.

Finally, coat with the panko breadcrumbs, and press lightly so the crumbs stick well.

Heat oil in a frying pan over medium-high heat, gently lower in the cod sticks, and fry until both sides are golden.

Serve piping hot with your dip of choice.