Fish sticks, also known as fish fingers, are made by breading sliced fish fillets with bread crumbs and frying or baking. Several different types of fish can be used to make fish sticks, including cod, salmon, haddock, pollock or sole. They were briefly marketed in the United Kingdom as "herring savouries," but this confused customers, and they did not sell well.
Preheat the oven to 400 degrees F. Combine 1/3 cup tartar sauce, 1/4 cup yogurt and 1/4 tsp. salt in a large mixing bowl. Mix thoroughly, and pour half of the mixture into a separate bowl.
Spread 3/4 cup of bread crumbs over a large plate. Cut 1 lb. of cod fillets into half-inch-wide strips, about the size of a regular fish stick. Move each of the cod fish sticks into the large mixing bowl.
Coat each of the fish sticks in the tartar sauce mixture. Remove one fish stick at a time from the mixture and roll it in the bread crumbs. Ensure each fish stick is coated completely.
Cover a large baking pan with a light coating of vegetable oil. Place each of the coated fish sticks onto the baking pan in a single layer about 1/2-inch apart.
Move the baking pan into the oven and allow the fish sticks to bake for 13 to 17 minutes, or until they are opaque in the center. Remove the fish sticks from the oven and carefully remove from the baking pan using a spatula. Place on a serving plate, and serve with the yogurt sauce set aside earlier.
This recipe will produce about 24 fish sticks, and will serve 3 to 5 people.
If the yogurt sauce isn't appealing to your palate, you can dip the fish sticks in ketchup, tartar sauce or salsa. Mayonnaise can be used in place of tartar sauce in the binding mixture, if necessary or desired.