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Panko-Crusted Fish Sticks with Herb Dipping Sauce

To make fish sticks, cut tilapia fillets in half lengthwise down center line. Halve again lengthwise, then crosswise.

  • Prep:
  • Total Time:
  • Servings: 4
Panko-Crusted Fish Sticks with Herb Dipping Sauce

Source: Everyday Food Fresh Flavor Fast, 2010


  • 1 large egg, lightly beaten
  • coarse salt and ground pepper
  • 2 cups panko
  • 1 tablespoon Old Bay Seasoning
  • 2 tablespoons olive oil
  • 1 1/2 pounds tilapia fillets, cut into wide strips (see note, above)
  • 1/2 cup light mayonnaise
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice, plus lemon wedges for serving
  • 2 teaspoons prepared white horseradish


  1. Preheat oven to 475, with racks in top and bottom third. Line two baking sheets with aluminum foil; set aside.

  2. Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, Old Bay, and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets.

  3. Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and horseradish; season with salt and pepper. Serve fish sticks with sauce and lemon wedges on the side.

Reviews (36)

  • getwaroo 28 Jun, 2014

    The seasoning is too bland. I suggest adding fresh chopped thyme to the panko and other dried seasonings you like. The crispiness was good enough. Sauce was tasty; I added fresh thyme to it.

  • mjsnyder98 23 Jan, 2014

    This recipe is delicious, quick, and a family favorite. I have made it with both haddock and chilean sea bass. It is truly superb for a splurge with the chilean sea bass. My husband who does not care for fish asks for seconds. I've used Emeril's panko and followed the recipe exactly except I cook the fish at 425. Panko is a golden brown and fish is tender and moist. The dipping sauce is excellent. I've roasted vegetables on a separate baking pan at the same time as the fish. Excellent recipe!

  • alice lostrivercoop 8 Sep, 2013

    These were delicious. I used cod because tilapia wasn't available at the time. No need to toast the Panko if you use whole-wheat Panko because whole-wheat is already toasty looking. We liked the sauce as well, but I think next time I'll try plain non-fat Greek yogurt instead of mayo. This recipe is a keeper.

  • mckneelie 25 Aug, 2013

    Actually horseradish has to be refrigerated.
    You can find Gold's horseradish in the dairy section,
    next to sour cream and such.
    They make regular, hot and beets with horseradish (delish and a nice color)
    I love fish sticks and will definitely be making this soon!

  • jacs_mama 23 Aug, 2013

    Horseradish sauce is usually found in the grocery stores near the catsups, mustards, etc. It is only white. I toast the Panko crumbs on a cookie sheet in a 300 degree oven. DON'T take your eyes off them it only takes minutes.

  • daddy9899 23 Aug, 2013

    ... so where oh where does one find prepared white horseradish? Does it come in many other colors? Also, how does one toast the Panko breadcrumbs so the fillets come out of the oven a golden brown, as was suggested by Sarah but not demonstrated? Me thinks that these fillets are just ok if prepared following this recipe but the lack of color takes away from the dish. Great suggestion about using sweet relish in the herb dipping sauce! I add Chili Sauce to kick this sauce up a notch.

  • joycmcln 22 Aug, 2013

    Thanks bjulian for the information on how to print the recipes. I tried it and get ONLY the recipe and not all the unncessary pages. Thanks again.

  • bljulian 22 Aug, 2013

    I look forward to the daily recipes and I'll try this one tonight. I do have a laptop in my kitchen but still like to print the recipes. I am not having trouble printing the recipes, but did with the old format. Tip: Remember to scroll down below the picture. A task bar will appear at the top of the screen. Click the print icon. Most recipes print on a single page (which I love), but some do have a second (usually wasted) page. Hope this helps.

  • rlaibe09 22 Aug, 2013

    I agree 100% PLEASE go back to old format. I have sent numerous email regarding inability to print recipes! The old format was perfect. Why change something that was not broken??? Sarah, your videos are great, but who has a PC in their kitchen to follow recipes since we cannot print them! Please fix or help.
    Thank you, RebeccaL

  • margaret ruggeri 22 Aug, 2013

    Recipe looks good but no one can print it. Try it yourself. You get like 7-8 pages for one recipe !!! Not making too many happy friends with this new format. Who's idea was this ????

  • lphunter 22 Aug, 2013

    I am having such a hard time with your website's new design. Can you please make the site more user friendly?

  • free2beemily 22 Aug, 2013

    PLEASE, PLEASE, PLEASE, CHANGE THE FORMAT BACK TO THE WAY IT WAS PREVIOUSLY!!! Who wants to print out 8 pages for one recipe--so impractical! I would love to print this, but won't.

  • tanea crawford 6 Jan, 2013

    This was delicious and very easy to make. I paired it with corn on the cob. Also, I didn' t add the horseradish. I just added a little bit of sweet pickle relish instead.

  • tangoa24 26 Sep, 2012

    This is a HUGE HIT in my house. Definitely our go-to quick and easy fish recipe. I often substitute thyme for parsley for a little punch of flavor. If I'm feeling really crazy I'll make some home made french fries for a fish and chips night. The dipping sauce is CRAZY GOOD. There is never any leftover. The entire family is scraping the last bits of that sauce with whatever food is left - or just with fingers! So good!

  • sandraonjamison 26 Mar, 2012

    I made this exactly as the recipe was written including the dipping sauce. My family loved it! The kids couldn't get enough! It is very good. :)

  • ehrisch 16 Oct, 2011

    These turned out delicious, but I wish they would have turned out more "golden brown" as they appear in the photo. They were still a bit light in color after 12 minutes. I could not leave them in the oven longer, or the fish would have been dried out. Any ideas, anyone?

  • lauriehemingway 3 Mar, 2011

    This was easy and delicious! I made it with "dabs" from our weekly fish share, and the recipe worked perfectly. I omitted the horseradish from the sauce, and I still really enjoyed it, it didn't seem like it was lacking for flavor. We had a green salad with it and it was a great, easy dinner. This one is going into the rotation . . .

  • rlcurry1 2 Nov, 2010

    I really love this recipe. I make it with orange roughy fillets and use lemon pepper (about a tablespoon) instead of the old bay and it is delicious. I usually keep individually frozen fish fillets in my freezer and this is one of my go to meals - quick and fresh.

  • l perlman 20 Jul, 2010

    OK, Everyone cringed when I said I was making fish sticks. I have 2 teenager who are not fish eaters for the most part but they really liked this. We made the sauce with cilantro instead of parsley and loved it. The fish was so easy and delicious. I will make this again whithout a doubt.

  • TracyLH 27 Apr, 2010

    My 14 year old son, the gourmet, loved these and my 11 year old ridiculously picky 11 year old daughter gobbled them up and asked for more. (Trust me, that does not happen). I, myself, was very happy with them as well. This will most assuredly join the dinner repetoire.

  • Uccellini 4 Feb, 2010

    I use this same recipe to make fish tacos. Instead of parsley, I add cilantro to the sauce, and serve with shredded cabbage and a little bit of hot sauce. It's a favorite at our house.

  • bossraines 13 Jan, 2010

    Really good, even my young kids ate it! I used Basa fillets.

  • smd1227 13 Jan, 2010

    You'll probably find the panko in your market either with the breadcrumbs or in the Asian isle. They are Japanese freeze-dried bread flakes and make everything every crispy. Add a little pickle relish to the sauce and it's the BEST tartar sauce you ever had.

  • elimas340 25 Oct, 2009

    The was very good. My family really liked it. I used to make frozen fish sticks... not anymore. It makes me feel good to serve something so easy and good for them.

  • rgganong1 21 May, 2009

    For the panko look near breadcrumbs on the store shelf. Even Safeway carries them. they make everything taste better

  • rgganong1 21 May, 2009

    This sounds liket it would make a delicous fish taco . Just add shredded cabbage and a taco shell (soft flour or corn)

  • Kadre 29 Oct, 2008

    Fabulous recipe-easy and tasty. My 2year old also loves it! We often can't find panko, so I crush up organic corn flakes, and that is also super tasty. Tilapia filets are also hard to find here, so I make this with cod, and it works perfectly.

  • audreymvp 26 Aug, 2008

    This meal was so easy and VERY VERY good. My fiance and I will never go back to eating regular fish sticks..and the sauce is amazing!

  • gracieb83 7 May, 2008

    This was VERY good and easy. I like spice so I added a couple healthy shakes of hot sauce to my egg and to the sauce, but omitted the horseraddish (because I didn't have any). This is a wonderful fast meal

  • joylovec 17 Apr, 2008

    Panko is Japanese Bread Crumbs, you can get them almost anywhere. Trader Joes has them . They are delicious. I also use them for making chicken nuggets. Yum

  • Kittywampus 16 Apr, 2008

    Panko? I asked that once too. I was told it is like saltine crackers.

  • cookielover5 15 Apr, 2008

    What is panko?

  • katefenster 14 Apr, 2008

    My family LOVES this recipe! it is so easy - my 2 1/2 year old helped me put it together - and everyone just gobbled it up :)

  • katefenster 14 Apr, 2008

    My family LOVES this recipe! it is so easy - my 2 1/2 year old helped me put it together - and everyone just gobbled it up :)

  • amihanjoy 11 Apr, 2008

    wow! such an easy recipe. Id love to try this for my husband lunch pack

  • ehguy11 15 Feb, 2008

    Very quick...I had the fish breaded and the Herb Dipping Sauce ready to go before the oven reached 475 degrees! I made a garden salad while it baked in the oven, then dinner was ready! Delicious too!

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