Panko Parmesan Barramundi Fish Sticks

Serves 4 Ingredients: 3 - 4 oz Australis Barramundi fillets, 2 tablespoons - vegetable oil, 1 cup - panko bread crumbs, 1/2 cup - parmesan cheese, 1/2 teaspoon - sea salt, 1/2 teaspoon - pepper, 1/4 teaspoon - cayenne pepper, 1/4 teaspoon - paprika, 2 - eggs, beaten, 1/4 cup - flour, - Lemon wedges and marinara sauce, for serving,
The Current Recipes

Panko Parmesan
Barramundi Fish Sticks

  • 12m prep
  • 20m cook
  • Serves 4
    Friends & Family

  • Pairs with Lemonade

  • Perfect for BBQs

  • Perfect for Families


  • 3 4 oz Australis Barramundi fillets
  • 2 tablespoons vegetable oil
  • 1 cup panko bread crumbs
  • 1/2 cup parmesan cheese
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 2 eggs, beaten
  • 1/4 cup flour
  • Lemon wedges and marinara sauce, for serving

Panko Parmesan Barramundi Fish Sticks is the perfect recipe to make with your little helper(s).

Easy and healthy, crispy-crunchy fish sticks that will satisfy both little and big kids (adults) alike. And if you’ve got a few extra minutes to spare, this is a great recipe to get little hands involved in all the fun steps. There’s plenty of fun dipping and coating action. Recipe, food styling & photography by Tabitha Blue of Fresh Mommy Blog.

  1. Step 1Toast panko crumbs by spreading on to a baking sheet and place under the oven broiler for 1-2 minutes, but no longer to avoid burning.
  2. Step 2Preheat oven to 450 degrees F. Spread oil on a large baking sheet and cut thawed fillets down the middle, then cut each of those in half, creating four “sticks.” Season with salt and
  3. Step 3In a shallow dish, I used a pie plate, combine toasted panko crumbs, parmesan, salt, pepper, cayenne and paprika. In a separate dish, add flour. In a third dish, beat eggs. Coat fish strips by dipping in flour, then dip in beaten eggs, then coat with panko crumbs. Arrange fish sticks on the prepared pan.
  4. Step 4Bake for 12-14 minutes, turning halfway through, until cooked through. Serve hot and enjoy!
  5. NoteOur littlest loves to eat these with ranch dressing for dipping, so feel free to get creative with your dipping sauces.
3.4/5 (7 Reviews)
  • The New York Times
  • Time Magazine
  • bon appetit
  • National Geographic
  • Cooking Light
  • The Alantic
  • The Oprah Magazine