Skip the old-school frozen meal and go with these elevated fish sticks. The fish is coated in a beer batter and deep-fried, then served with a kicking Buffalo tartar sauce. —Tyler Smith, Virginia Beach, Virginia
Tyler Smith’s Homemade Fish Sticks
Published on Jul. 15, 2025
Tyler Smith’s Homemade Fish Sticks
Prep Time
25 min
Cook Time
5 min
Yield
4 servings
Ingredients
- FISH STICKS:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 bottle (12 ounces) cold beer
- 2 cups cornstarch
- 1-1/2 pounds firm whitefish fillets (mahi mahi, swordfish, cod, pollack), cut into 1 ounce strips
- Oil for deep-fat frying
- BUFFALO TARTAR SAUCE:
- 1 cup mayonnaise
- 1/3 cup Buffalo wing sauce
- 1/3 cup chopped dill pickles
- 1-1/2 teaspoons sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon dried parsley flakes or 1-1/2 teaspoons minced fresh parsley
- 1/4 teaspoon coarsely ground pepper
Directions
- In a shallow bowl, combine first 6 ingredients. Whisk beer into dry ingredients just until smooth. Refrigerate 15 minutes or up to 1 hour before frying.
- In an electric skillet or deep fryer, heat oil to 350°. Place cornstarch into a shallow dish. Dip fillets in cornstarch, turning to coat; shake off excess. Dip into batter; allow excess batter to drip off. Fry fillets, a few at a time, until golden brown and fish just begins to flake easily with a fork, 1-2 minutes on each side. Drain on paper towels.
- Meanwhile, in a small bowl, combine all sauce ingredients; cover and refrigerate until serving.
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