Crunchy Phyllo Fish Sticks
Posted on: June 29, 2024. Updated on: June 29, 2024.
by Carolina Gelen
Table of Contents
This recipe replaces the often-soggy bread crumbs on fish sticks with a crunchier, more flavorful element: phyllo pastry. Phyllo is a paper-thin pastry that becomes super crunchy and brittle when cooked. We crinkle the store-bought phyllo pastry, then tightly wrap marinated salmon sticks inside and bake them until golden.
Slice the salmon fillets
Season the salmon
How to roll the phyllo fish sticks?
Make the dill pickle sauce
Enjoy the crunch!
Looking for more things to make with fish?
Try my one-pan lemon pepper salmon with leeks
Salmon Bisque
Fish Katsu Piccata
Crunchy Phyllo Fish Sticks
Ingredients
Fish Sticks
- 1.5 to 2 pounds (about 2 large fillets) skinless salmon (or cod) fillets
- 1/4 cup avocado oil, plus more for brushing
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 1 teaspoon granulated garlic
- 1/2 teaspoon cayenne pepper, optional
- Salt and black pepper
- 1 pound phyllo pastry, thawed in the fridge
Dill Pickle Sauce
- 4 pickled cornichons or 2 kosher dill pickles, diced
- 2 tablespoons pickle brine
- 2 tablespoons freshly chopped dill
- 1 garlic clove, finely grated
- 1 1/2 cups Greek yogurt
- Salt and pepper
Instructions
- Heat the oven to 375°F (190°C) and set an oven rack in the center. Line a baking sheet with parchment paper.
- Slice each fish fillet into 6 to 8 fish sticks. Add the fish sticks to a mixing bowl. Add the oil, paprika, onion powder, granulated garlic, cayenne, a hefty pinch of salt and freshly cracked black pepper. Mix until the fish is evenly coated.
- Open the phyllo pastry and unroll the pastry. Work with one phyllo pastry sheet at a time, while rolling the rest of the pastry back to prevent it from drying out.
- Make the phyllo fish sticks: Place a phyllo pastry sheet on your work surface. Drizzle the sheet with a little bit of oil (1 to 2 teaspoons) and evenly brush the oil all over its surface. Crinkle the pastry from one end to the other, then flip it oiled-side down. Place one fish stick on the crinkled pastry and tightly roll it from one end to the other. Repeat with the remaining fish and pastry. Check out this step by step tutorial on how to roll the fish sticks.
- Place the fish sticks on the baking sheet. Lightly brush with more oil on top. Bake for 22 to 25 minutes, until the pastry reached a golden brown color and is brittle and crispy to the touch.
- Make the dill pickle sauce: In a bowl, combine the pickles, pickle brine, dill, garlic, yogurt, a pinch of salt and pepper. Add 2 tablespoons of water for a thinner consistency.
- Serve the crunchy phyllo fish sticks warm with sauce on the side.
