These allergy friendly, egg free Crispy Baked Fish Sticks are a fun way to dress up plain white fish. They’re eggless, dairy free (just use DF milk), and nut free, with Ritz crackers giving them a light crunch right out of the oven – no eggs and no frying required!
Prep Time15 minutesmins
Cook Time16 minutesmins
Total Time31 minutesmins
Servings: 4people
Author: Lisa Ngo, Safely Delish
Ingredients
1poundtilapia, cod, or other white fish
2Tablespoonsmilk or DF milk
2Tablespoonsvegetable or canola oil
3/4cupcrushed Ritz crackers (or other buttery-flavored cracker) - about 15 crackers
1/4cupflour
1/2tspsalt
1/8tspgarlic powder
1/8tsp onion powder
Instructions
Preheat oven to 450F. Lightly spray baking sheet with cooking spray.
Rinse, dry, and slice raw fish to desired size (I like to make ¾ inch strips for the kids, and larger pieces for the adults for "fish and chips" style).
In small bowl, stir together oil and milk. For dairy free option, substitute additional oil for milk – I've made both ways, and both turn out great!
In a separate bowl, stir together crushed crackers, flour, salt, and garlic powder. To crush crackers, use the back of a fork, or a food processor for a finer crumb.
Dip each piece of fish into oil/milk mix, then press into dry mix until evenly coated on all sides.
Place onto prepared baking sheet, leaving space in between each piece.
Bake for 8-10 minutes, then carefully flip each piece. Bake an additional 4-6 minutes, or until golden brown on both sides and internal temp reaches at least 145F. Bake time will vary based on size of fish. For extra crispness, bake a few minutes longer.
Notes
For dairy free option, simply omit the milk and use an additional 1-2 Tbsp of oil. I've made these both with and without milk, and they turn out great both ways!