Fish Sticks

Fish sticks are a fun kid-friendly meal, and they’re on the menu for later this week.  The other day I updated the recipe and photo, and although you can find it in my recipe index or from the menu plan, I wanted to share it with you again because I think it is worth highlighting.

Gluten-Free Fish Sticks | The Gluten-Free Homemaker

Frozen fish sticks were a treat we enjoyed occasionally before I went gluten free.  Now, my family gets them on occasions when I am out of town and they need easy meals they can pop in the oven.  I also make gluten-free fish sticks.  It’s rare, I admit, but I have done it.

I don’t consider this to be an easy meal.  Making fish sticks requires multiple steps of coating, and with the big eaters in my family, it requires a lot of fish.  I find it helps to plan ahead and have easy sides to go with this.  The fish sticks were enjoyable, though, and if you have a smaller family, it will go more quickly.

Coating Options

The recipe below uses gluten-free bread crumbs for coating, however, there are other options for coating the fish.  I haven’t tried all of these, but many were suggested by people on Facbook when I asked for their ideas.

  • gluten-free bread crumbs
  • tortilla crumbs
  • corn meal
  • ground nuts
  • corn starch & potato flakes
  • crushed potato chips

5.0 from 1 reviews
Fish Sticks
Recipe type: Main Dish
  • 1 pound cod fillets (or other fish)
  • 2 large eggs, beaten
  • ⅓ cup rice flour
  • ⅓ cup potato starch
  • 1 cup dry gluten-free bread crumbs
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  1. Preheat oven to 400°. Grease a cookie sheet.
  2. Cut the fish into strips about ½ – ¾ inches wide.
  3. In a bowl, beat the eggs with a fork until the white no longer holds together.
  4. In another bowl, combine the rice flour, potato starch, salt, and pepper.
  5. Place the bread crumbs in a third bowl.
  6. Working with several pieces at a time, coat the fish with flour, dredge in the beaten egg, and then coat with bread crumbs. Place on the baking sheet.
  7. Repeat until all the pieces are coated.
  8. Bake for 10 – 15 minutes or until a fork is easily inserted and removed from a fish stick.
  9. Serve with tartar sauce.


This recipe is linked to Tempt My Tummy Tuesdays, Tasty Tuesday, and Slightly Indulgent Tuesdays.

About Linda Etherton

I have been gluten free since 2000 when I was diagnosed with celiac disease. I am convinced that gluten-free food can and should be delicious. Through sharing recipes, menu plans, and information, I hope to help others enjoy a happy gluten-free life.
Connect with Linda online: Facebook | Google+ | Twitter


  1. Sherry says:

    Oh, yum! What a great way to have kids eat fish and adults, too! 😀

    Thank you for sharing!

  2. Aubree Cherie says:

    These look really good! And worth the effort I'm sure :)

    What types of fish do you recommend for these? I rarely eat fish but am trying to incorporate it into my diet better.

    ~Aubree Cherie

  3. the country cook says:

    Good job! Fish sticks are such nice comfort food…

  4. Brenda says:

    Great idea! Fish sticks are so yummy!

  5. Holly says:

    I make fish sticks for my kids when my husband and I have broiled or baked fish. For the fish sticks, I've used tilapia, flounder, or salmon and I always use crushed Rice Chex (really fine in the food processer) mixed with garlic powder, paprika, and parmesan cheese for the breading. They are always a hit with the kids! I do the same for fried shrimp and chicken nuggets, too.

  6. Thank you so much for the idea! Most of the fish sticks on the market have excess sodium, even MSG… not good for us.

  7. Terri says:

    Sounds great! Ians frozen ones are gluten-free, but not the greatest and expensive. Linda’s recipe would be less expensive and sounds like worth the time. Holly’s recipe sounds great also! Baking would be easier it seems. Thanks!

  8. Karen says:

    This is a great recipe!!! Holly, do you still use flour & egg for yours?
    I am egg free plus gluten & corn free. What could I use instead of the egg?

    • Karen, without using egg, I think you will have to skip the flour part. Make sure the fish is moist (maybe dip it in milk) then dip it in whatever coating you want to use.

    • Rhonda Higgins says:

      When I make chicken tenders, I use buttermilk and rolled in
      crushed baked potato chips

  9. Oh, yumm; going to try these!

  10. Bob Wiley says:

    Do your research on the poplar fish that walmart sells because it is CHEAP, but it is worse then eating “BACON” it has great many heatlh issues.
    ask your PC this, What are the health issues of farm raised Tilapia fish?
    Why is it approved by the FDA and Walmart? You will never buy it again.
    Just this week the FDA approved China chicken can be sold in United States again with no Inspectors in China, I will be eating beef from now on.
    It stating to look like we will have to do reseach on everything walmart sells just to keep our family safe….Bob Wiley

  11. Bob Wiley says:

    The Tilapia fish also comes from China, again no U.S Inspectors in China. Bob Wiley

  12. This sounds good. Recently, I tried crushed table crackers. It works very well.

  13. Joanne Graden says:

    I’m trying to find a good “fried” chicken recipe. I don’t care if it’s “oven-fried” but I miss the occasional Sunday fried chicken dinner of my childhood. Perhaps this coating method would translate well.

  14. I just made these last night. In our household this recipe serves 3-4 depending on sides. It was delicious. I used homemade bread crumbs from a failed recipe for hamburger buns and the crumbs were a bit too big. Even so, I was delighted with the results and look forward to trying this again with other toppings! Thank you for a successful recipe.

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