Making fish sticks at home isn't just about avoiding the frozen aisle. It's about creating something that actually tastes like fish instead of breading. I started making these when my kids complained that store-bought fish sticks were too salty and had that weird processed texture. Turns out, they were right. The key to great fish sticks is starting with good fish. I use cod or haddock, cut into thick strips so they don't dry out during cooking. The coating needs three layers: flour seasoned with garlic powder and paprika, beaten eggs, and panko breadcrumbs mixed with regular breadcrumbs. Just panko can be too coarse, and just regular breadcrumbs don't give enough crunch. Baking these at 425°F on a wire rack set over a baking sheet lets air circulate all around, so you get crispy coating without flipping. I brush each stick with a little oil before baking. It's not deep frying, but the results are surprisingly crispy. The fish stays flaky inside while the outside gets golden brown. The homemade tartar sauce makes a big difference too. Mayo mixed with chopped pickles, capers, fresh dill, and a squeeze of lemon. It's tangy and bright, nothing like the sweet stuff that comes in jars. These fish sticks work great for weeknight dinners with roasted vegetables, or as an appetizer when you have people over. Kids love them, and honestly, so do adults who remember what good fish sticks should taste like.