Dill Fish Sticks
Homemade fish sticks, pan-seared until golden and flavored with fresh dill, served with a mayo-ketchup sauce spiced up with kimchi hot sauce. A gourmet, grown-up twist on a childhood classic.
Nostalgia moment!
I’ll never forget that iconic blue box of frozen fish sticks my mom used to serve us as kids, always with a side of mayo-ketchup sauce. Now at 31, I make them from scratch with beautiful fresh halibut. I add fresh dill to the coating and pan-fry them until golden. For the sauce, I mix in the amazing Good Big Nice hot sauce made with kimchi brine. Yum!
Why make this recipe?
- Turns a childhood classic into a flavorful, healthier homemade version — with fresh fish, a fragrant dill breading, and a punchy sauce that makes all the difference.
- It comes together in under 30 minutes and
- Can be cooked in a pan, in the oven, or in the air fryer.
Note: To bake or air-fry, preheat to 400°F, lightly oil the fish sticks, and cook for 10–12 minutes until golden.
In one shallow dish, place the flour.
In a second, beat the eggs with a splash of water.
In a third, mix the panko, chopped dill, salt, and pepper.
Lightly season the fish strips with salt. Dip each piece first in the flour, then in the beaten egg, and finally coat in the dill-panko mixture. Press gently to help the coating stick.
Heat a drizzle of avocado oil or olive oil in a large skillet over medium heat. Cook the fish sticks for 2–3 minutes per side, or until golden brown and cooked through.
Transfer to a paper towel-lined plate to drain.
In a small bowl, mix the mayo, ketchup, and hot sauce.
Serve the fish sticks warm with the spicy mayo-ketchup dip and a squeeze of fresh lemon.
SO good.
Bon appetit and enjoy!
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