These Baked Mahi Mahi Fish Sticks are firm, crunchy and easy to make – they’re loaded with a seasoned breadcrumb, panko and parmesan coating, taking this fish stick to a whole new adult-version of a family favorite!
Wow. Just wow. Who knew there are adult fish sticks? I’m here to tell you friends – there are fish sticks, and then there are adult fish sticks.
These beauties definitely fall into the adult fish stick category.
They are seriously a mouth-watering explosion of flavor when you bite into them, and the seasoned breadcrumbs and parmesan really come through. The coating, a combination of seasoned breadcrumbs, panko, parmesan and seasoning make these fish sticks lightly coated with a hearty crunch. You won’t want to stop eating them!
What you’ll also love about them is, they are super fast and super easy to make, which makes them the perfect recipe for a busy week-night.
And the best part? The taste really is gourmet – all because of the seasoning and this mildly flavored fish, giving you a fish stick that everyone in the family will love!
Mahi Mahi filets are absolutely perfect for these fish sticks because Mahi Mahi is a nice firm fish that can stand up to breading, baking and dipping.
If you’ll notice in the photo above, the fish is roughly 3/4″ to 1″ thick, and when cut horizontally, they are the perfect fish stick – finger-food size for breading, dipping and eating.
If you’ve never had Mahi Mahi before, you should totally try it! It is a mild flavored fish that is firm, and you’ll love to cook with it because of its versatility and forgiving nature. Who doesn’t love a forgiving fish? 🙂
The recipe for the seasoned breadcrumbs and parmesan coating is simply fantastic on it’s own, so the good news is – you wouldn’t need to make a sauce, if you don’t want to, or if you’re short on time.
There’s just enough breading to coat the fish, but it doesn’t smother it, like a heavy batter does. And, salt is completely optional in this recipe – particularly if you use good quality seasoned breadcrumbs like I did (I used Emerils).
Although the flavor profile of these fish sticks stand entirely on their own, they pair absolutely beautifully with a Roasted Red Pepper Tartar Sauce.
What’s so great about the Roasted Red Pepper Tartar Sauce is that it adds a ton of flavor, but doesn’t overpower the fish! (p.s. if you want the Roasted Red Pepper Tartar Sauce recipe, email me!)
What You’ll Love About Mahi
What I love about Mahi Mahi and I think you will to:
- get it frozen at Costco
- it’s a firm fish that holds up well to cooking
- it’s a mild flavored fish that’s very versatile to all types of recipes
- the filets are the perfect thickness for finger-food fish sticks
When breading them, fish them out of there with the tines of a fork (fish, get it?). It will keep your fingers dry so the breeding won’t stick.
- Vegetable oil cooking spray
- 2 cups buttermilk
- 1 pound Mahi Mahi filets, cut into ½" strips
- 1 and ¼ cups grated Parmesan cheese
- ½ cup Italian style seasoned bread crumbs
- ¼ cup Italian seasoned Panko bread crumbs
- 1 teaspoon granulated garlic
- ½ teaspoon cayenne
- 1 teaspoon salt (optional)
- Olive oil
- Preheat oven with rack in the center of the oven. Liberally spray a baking sheet with cooking oil. Set aside.
- Pour buttermilk into a large bowl and add fish strips to coat. Let fish marinate 15-30 minutes in the refrigerator, covered.
- In dredging dish, mix parmesan, breadcrumbs, panko, garlic, cayenne and salt (optional) together until evenly blended.
- Remove fish from buttermilk and dredge in bread crumbs, pressing breadcrumbs into fish to adhere. Place on prepared baking sheet.
- Drizzle with olive oil and bake until golden and crispy, roughly 14-16 minutes.
- Remove from oven, and set fish aside on a paper towel to drain. Serve.
Baked Mahi Mahi Fish Sticks
Recipe modified from Food Network.