When you're looking for something to satisfy hungry kids, these Crunchy Fish Sticks will do the job perfectly. Serve with a homemade aioli dip
Makes 16
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  • 500 g flathead fillets, pin-boned (or whiting)
  • ¾ cup plain flour, seasoned
  • 3 eggs, lightly beaten
  • 2 cups panko breadcrumbs
  • 1 lemon, finely grated zest, plus cheeks to serve
  • Oil for deep-frying
  • Salad, aioli (see tip), to serve

Cut fish into 2 cm-thick strips, 6 cm in length.


Dust fish in flour, dip in egg and roll in combined breadcrumbs and lemon zest to coat. Arrange on tray and chill 15 mins.


Heat oil in large heavy-based saucepan on high (temperature should reach 170 C), until a pinch of breadcrumbs sizzles as soon as it is added.


Deep-fry fingers in 3 batches, 2-3 mins each, until crisp and golden. Drain on crumpled paper towels. Serve with lemon cheeks, salad and aioli.

To make your own aioli, combine ½ cup whole-egg mayonnaise, 1 tbsp lemon juice, ½ tsp lemon rind and 1 crushed garlic clove. Season to taste.

Photo: Bauer/Rob Shaw

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