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Upgraded Fish Sticks: Delicious & Easy-to-Eat


For this recipe, you will need:

  • 1 pound of flounder fillets
  • ⅓ cup of all-purpose flour
  • 1 cup of dry bread crumbs
  • 1 tablespoon of vegetable bouillon powder
  • ¼ cup of chopped fresh parsley, or more to taste
  • 3 large eggs
  • 2 tablespoons of sunflower oil, or more as needed
  • 1 medium lemon, cut into wedges


Begin by cleaning the fish fillets and cutting them into 8 thin pieces. Place the pieces on a kitchen towel to dry.

Next, place the flour and bread crumbs in two separate bowls. Divide the bouillon powder and parsley between the two bowls and mix to combine.

In a third bowl, use a fork to beat the eggs.

Dip each fish piece into the flour, then into the egg wash, and finally lightly dust each piece in bread crumbs. Place them on a plate after coating.

In a frying pan, heat the sunflower oil over medium heat. Gently add the fish to the hot oil and fry until golden brown, which should take about 1 and a half minutes. Flip the fish and repeat on the other side.

After frying, drain the fish on a paper towel-lined plate.

Serve your fish fillets with parsley and lemon wedges.

Cook’s Notes:

If possible, use plaice instead of flounder. Plaice is typically more tender and is not as fishy as flounder.

Always take care when cooking this dish. Never leave a hot frying pan unattended and be careful to avoid splattering oil while cooking.

Cooking Time

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings: 4

Yield: 8 fish fingers

Nutrition Facts:

  • 370 Calories
  • 14g Fat
  • 31g Carbs
  • 31g Protein