Rustic Roots & Modern Finds

Crispy Homemade Fish Nuggets (Kid-Approved Fish Sticks!)

Homemade fish nuggets coated in Italian breadcrumbs arranged on a parchment-lined baking sheet after baking

If you’ve ever stood in the freezer aisle debating fish sticks… this is your sign to skip them.

These homemade fish nuggets (aka our version of fish sticks) are crispy on the outside, tender on the inside, and made with simple, real ingredients—no fillers, no mystery stuff.

And the best part?
They’re actually kid-approved.

Nash gave these his official stamp of approval—with ketchup and what he calls “pickle dip” (aka tartar sauce)… but the pickle dip definitely won. 😄

🎥 Watch How We Made Them

Why We Love These Fish Nuggets

  • Made with real fish and simple ingredients
  • Great way to add more protein and omega-3s
  • One-step method (everything in the food processor!)
  • Crispy outside, soft inside
  • Bakes beautifully or works great in the air fryer

What Kind of Fish to Use

We used cod, which is mild, flaky, and perfect for kids.

You’ll want about 1 lb of fish. Give or take a little—this recipe is very forgiving. You could also use:

  • Haddock
  • Pollock
  • Tilapia
  • Any mild white fish you have on hand

Ingredients

  • 1 lb (450g) cod (or any mild fish)
  • ½ cup (30g) Italian breadcrumbs (plus more for coating)
  • 1 egg
  • 2 tbsp (30g) Greek yogurt
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder

For coating + baking:

  • Additional Italian breadcrumbs
  • Oil spray (we used a refillable oil sprayer)

How to Make Fish Nuggets (Our Way)

1. Add Everything to the Food Processor

We kept this super simple and added everything right in:

  • cod
  • breadcrumbs
  • egg
  • Greek yogurt
  • seasonings

2. Blend

Pulse until combined. You’re looking for a sticky mixture that still has a little texture—not completely smooth.

3. Form & Coat

  • Scoop and shape into nuggets (ours definitely leaned more nugget than stick 😄)
  • Roll each piece in Italian breadcrumbs
  • Place on a parchment-lined baking sheet

4. Spray & Bake

  • Lightly spray the tops with oil (this helps them get golden and crispy)
  • Preheat oven to 400°F (200°C)
  • Bake for 18–22 minutes, flipping halfway through

Air Fryer Option

  • Preheat to 375°F (190°C)
  • Cook for 10–12 minutes, flipping halfway

They’ll come out even crispier this way!

What to Serve With

  • Tartar sauce (“pickle dip” 😄 — Nash approved)
  • Ketchup
  • Fries or roasted potatoes
  • Veggies or a simple salad

Tips for Success

  • If mixture feels too wet → add a little more breadcrumbs
  • If too dry → add a spoonful of Greek yogurt
  • Don’t skip rolling in breadcrumbs—it’s key for that crispy outside
  • Flipping halfway helps both sides brown evenly

Make Ahead + Freezer Option

  • Form nuggets ahead and refrigerate up to 24 hours
  • Freeze uncooked nuggets and bake straight from frozen
    (just add a few extra minutes)

Kitchen Tools We Used

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Final Thoughts

This is one of those recipes that just works—minimal prep, simple ingredients, and something the kids actually get excited about.

And honestly… once you make these, the frozen version just doesn’t compare.

Thanks for being here and cooking with us—have a great day!

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