Crispy Fish Favorites What Goes With Them

You know those nights, right? The ones where the clock is ticking faster than you can blink, the kids are starting to get that “hangry” look, and the thought of chopping, sautéing, and simmering a gourmet meal feels like scaling Mount Everest in flip-flops. On those nights, my absolute go-to, my secret weapon, my childhood comfort food reincarnated into an adult-friendly savior is, you guessed it, fish sticks. But not just *any* fish sticks. We’re talking about elevating those humble breaded wonders into a meal that feels surprisingly sophisticated, incredibly satisfying, and, best of all, ridiculously easy. Think of this as your cheat sheet to transforming a freezer aisle staple into something truly special, and answering that age-old question: what goes with fish sticks? I’ve spent years perfecting the art, and trust me, it’s all about the sides!

What are fish sticks?

Honestly, fish sticks are the unsung heroes of quick weeknight dinners. At their core, they’re simply pieces of white fish, usually cod or pollock, coated in breadcrumbs and baked or fried until golden and crispy. They’re the culinary equivalent of a warm hug – familiar, comforting, and always there when you need them. For me, the name itself conjures up memories of Saturday mornings, Saturday morning cartoons, and the sheer delight of a crunchy, savory bite. It’s the simplicity that makes them so brilliant; they’re a blank canvas, ready to be paired with anything and everything. You could say they’re the versatile little black dress of the frozen food aisle – a classic that never goes out of style and always looks good.

Why you’ll love this approach?

What I love most about turning fish sticks into a full-fledged meal is how effortlessly you can create a truly delicious experience without adding a ton of stress to your already busy life. The flavor is inherently crowd-pleasing: that satisfying crunch of the breading followed by the tender, flaky fish inside is just pure joy. And let’s talk about simplicity – this is where fish sticks truly shine. You can pull them from the freezer, pop them in the oven, and have a perfectly cooked protein in under 25 minutes. That’s faster than most takeout orders, and way more budget-friendly! Plus, the versatility is insane. We’re going to explore a bunch of sides, but the beauty is that fish sticks play well with so many different flavors and textures, from bright and zesty to creamy and comforting. They’re not just for kids anymore; they’re a fantastic foundation for a grown-up meal when you’re short on time but high on craving something good.

How do I make a fish stick meal?

Quick Overview

The secret to an amazing fish stick meal isn’t complicated. It’s all about building a balanced plate with sides that complement the star of the show. We’re talking about a symphony of textures and flavors – the crispiness of the fish, the freshness of a vibrant salad, and the creamy comfort of a classic side dish. It’s about taking those humble fish sticks and giving them the supporting cast they deserve to create a restaurant-worthy experience right in your own kitchen, with minimal effort and maximum reward.

Ingredients

What is your favorite brand of Crispy Fish Sticks?
1 box frozen fish sticks (about 12-16 sticks, depending on the box size)

For the Bright & Zesty Lemon-Herb Slaw:
4 cups shredded coleslaw mix (or thinly sliced cabbage and carrots)
1/4 cup fresh parsley, finely chopped
2 tablespoons fresh dill, finely chopped
2 tablespoons fresh chives, thinly sliced
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
Salt and freshly ground black pepper to taste

For Creamy Dill Potatoes:
1.5 pounds baby potatoes, halved or quartered if large
2 tablespoons butter
1/4 cup milk or heavy cream
2 tablespoons fresh dill, finely chopped
Salt and freshly ground black pepper to taste

Step-by-Step Instructions

Step 1: Preheat Oven & Prep Potatoes

First things first, get your oven preheating to the temperature recommended on your fish stick package, usually around 400-425°F (200-220°C). While that’s heating up, wash your baby potatoes and cut them into bite-sized pieces. Toss them into a pot, cover with cold water, add a generous pinch of salt, and bring to a boil. Let them simmer until fork-tender, which usually takes about 15-20 minutes.

Step 2: Bake the Fish Sticks

Lay your frozen fish sticks in a single layer on a baking sheet. No need to thaw them! Follow the package instructions for baking time and temperature. I usually aim for about 18-20 minutes, flipping them halfway through to get that perfect golden-brown crispness on all sides. This is the magic moment when your kitchen starts to smell absolutely amazing.

Step 3: Prepare the Slaw Dressing

While the fish sticks are baking and the potatoes are boiling, let’s whip up our vibrant slaw. In a large bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper. Taste and adjust seasonings as needed. You want it bright and zesty!

Step 4: Assemble the Slaw

Add the shredded coleslaw mix, fresh parsley, dill, and chives to the bowl with the dressing. Toss everything together until well combined. The slaw will sit and let the flavors meld while everything else finishes up. This is a lifesaver for busy nights because you can even make the dressing ahead of time!

Step 5: Finish the Potatoes

Once your potatoes are tender, drain them thoroughly. Return them to the warm pot. Add the butter and milk (or cream) and gently mash them slightly with a fork or potato masher, just enough to break them up a little and create a creamy texture. Stir in the chopped fresh dill, salt, and pepper. I love a good dollop of butter and a splash of cream to make them extra luxurious, but even just a bit of butter and milk works wonders.

Step 6: Final Touches on Fish Sticks

Keep an eye on those fish sticks! You want them to be perfectly golden and heated through. Once they’re done, you can take them out of the oven and let them rest for just a minute or two. This helps them stay extra crispy.

Step 7: Serve It Up!

Now for the best part: plating! Serve the hot, crispy fish sticks alongside a generous portion of the creamy dill potatoes and a big scoop of the bright, zesty lemon-herb slaw. It’s a complete meal that looks and tastes like you spent way more time on it than you actually did.

5. What to Serve It With

So, what goes with fish sticks beyond the slaw and potatoes I just shared? Oh, the possibilities are endless, and they really depend on the vibe you’re going for! For a super quick and easy breakfast (yes, breakfast!), a side of scrambled eggs and a piece of toast is fantastic. The fish sticks add a savory kick that’s surprisingly good in the morning. For a more leisurely brunch, imagine your fish sticks alongside some fluffy pancakes, a fruit salad, and maybe even a mimosa. It’s a playful twist on a classic brunch spread. As a dessert, well, fish sticks aren’t exactly dessert, but if you’re craving something sweet *after* your savory fish stick meal, a simple bowl of berries with a drizzle of honey or a scoop of your favorite ice cream is always a winner. And for those cozy snack moments, think about pairing your fish sticks with some seasoned sweet potato fries, a creamy tomato soup, or even just a handful of your favorite crunchy crackers. My kids also love them with a side of homemade applesauce – the sweet and savory combo is a big hit!

Top Tips for Perfecting Your Fish Stick Meal

Over the years, I’ve learned a few tricks that really make a difference when it comes to serving up fish sticks. For the slaw, I always recommend using fresh herbs; they’re an absolute game-changer. Don’t be afraid to be generous with the parsley, dill, and chives – they add so much brightness. If you’re not a fan of dill, try using cilantro or even a bit of mint for a different twist. When it comes to the potatoes, using baby potatoes is key because their skins are so tender, and they cook up beautifully creamy without much fuss. If you don’t have baby potatoes, regular Yukon Golds or red potatoes cut into similar-sized pieces will work just fine, but you might need to adjust the cooking time. My biggest tip for the fish sticks themselves is to avoid overcrowding the baking sheet. Give them space! This allows the hot air to circulate evenly, ensuring maximum crispiness. If they’re piled on top of each other, they’ll steam rather than crisp up, and nobody wants soggy fish sticks, right? I’ve also learned that a little sprinkle of extra paprika on the fish sticks before baking can add a nice touch of color and a subtle smoky flavor. For ingredient swaps, if you’re out of Dijon mustard for the slaw, a touch of honey mustard works in a pinch, though it will make the dressing a bit sweeter. And for the potatoes, if you’re dairy-free, unsweetened almond milk or even a splash of vegetable broth can work in place of milk and butter, though the texture will be a bit lighter.

Storing and Reheating Tips

Leftovers are a beautiful thing, especially when they’re this easy to manage! If you find yourself with extra fish sticks, slaw, or potatoes, they store well for a couple of days. For the fish sticks, it’s best to let them cool completely before storing them in an airtight container in the refrigerator. They’ll last about 2-3 days. Reheating is best done in a toaster oven or a regular oven at around 350°F (175°C) for about 5-10 minutes to restore that lovely crispiness. Microwaving tends to make them a bit soggy, so I try to avoid that if possible. The slaw is wonderful the next day; the flavors actually meld even more beautifully. Store it in an airtight container in the fridge and give it a good stir before serving. The creamy dill potatoes are also best stored in an airtight container in the refrigerator and will keep for about 3-4 days. To reheat, you can gently warm them in a skillet over medium-low heat with a little extra butter or a splash of milk to bring back their creaminess, or pop them in the oven alongside the fish sticks.

Frequently Asked Questions

Final Thoughts

There you have it – a complete, satisfying, and surprisingly easy meal that proves fish sticks are far more than just a childhood novelty. They’re a fantastic base for a quick and delicious dinner that everyone will love. This combination of crispy fish sticks, vibrant lemon-herb slaw, and creamy dill potatoes is a winner in my house, and I truly hope it becomes a favorite in yours too. It’s proof that you don’t need hours in the kitchen to create something truly special. So next time you’re staring into the freezer, feeling that weeknight dinner dread, remember this meal. It’s a lifesaver. Give it a try, and I can’t wait to hear how yours turns out in the comments below! Happy cooking!