Homemade Fish Sticks – Egg Free


Confession: I feed way too many frozen/processed foods to my kids!

Why? Convenience… and lack of will power to fight them! Do I fell well about this? NOPE! I feel terrible. And I’ve decided to put a stop to this. It’s not going to be an easy task. My kids are extremely picky eaters, and when I say picky, I REALLY mean picky. Foods like frozen chicken nuggets, fish stick and boxed mac and cheese are my life-savers. Unlike most kids, they don’t eat hamburgers, pizza, hot dogs, etc. Plus, When we add Vicky’s egg allergy to the equation it gets 10 times harder.

It’s so frustrating and embarrassing. Sometimes, I feel it is my fault and I wonder: what I did wrong? I don’t know. When Matthew was younger he ate all kinds of food: lentils, beef, soups, etc… What happened? Again, I don’t have a clue!

People say that if a child is starving they will eat whatever you put in front of them and to not worry about it. Even though their doctor says they are growing perfectly fine I cannot help but worry about their health. Anyway… in conclusion, I am concern with their eating habits.

One step at the time, right? {Deep breath}

First: I am going to try to make their favorite foods at home. I think this is going to help a little. I started with fish sticks! At first my kids were a bit dubious but eventually they ate them. I tried them myself and they were very tasty. The original recipe had too much Parmesan cheese (for my kids taste) so I adapted it a bit. I also divide the fish sticks in three batches. Only baked one batch and froze the other two batches.


Homemade Fish Sticks - Egg Free
Prep time
Cook time
Total time
Serves: 4-6 servings
  • 1 lb of fresh Tilapia, cut into strips (each about 2 inches long and 1/2 inch thick)
  • Sal and pepper, to taste
  • 1/2 tablespoon of garlic powder
  • 2 cups buttermilk
  • 3/4 cups finely grated Parmesan
  • 1 1/4 cup Italian-style seasoned bread crumbs
  • Olive oil, for drizzling
  1. Season the fish with salt, pepper and garlic powder.
  2. Put the buttermilk into a large container. Add the fish strips, stir to coat, and let stand for 15 minutes.
  3. Preheat oven to 450º F.
  4. In a medium bowl, stir together the Parmesan and bread crumbs. Set aside.
  5. Remove the fish from the buttermilk. Roll them around in the bread crumb mixture to coat completely, pressing to adhere.
  6. Place fish sticks in a single layer on baking sheet cover with parchment. Lightly drizzle with olive and bake for 15-20 minutes and until edges are slightly golden brown.
You can use other mild fish.
Adapted from Foodnetwork




  1. Katherine says:

    easier fish sticks / dip tilapia in seasoned flour / then dip in egg/milk or egg/water / then in panko crumbs / fry / divine

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