Homemade Fish Sticks & Cheesy Fries: The Ultimate Comfort Food Combo
By Jason Griffith
Some meals just have the power to transport you back to childhood, and for me, that’s a plate of crispy fish sticks and fries. But this isn’t your average freezer-section dinner. My recipe for Crispy Beer-Battered Fish Sticks with Cajun Remoulade & Cheesy French Fries takes this classic combo and elevates it to a whole new level. We’re talking flaky, tender fish in a light, airy batter, paired with homemade cheesy fries and a zesty, smoky dip that ties it all together.
The secret to restaurant-quality fish sticks is a perfectly cold beer batter. The carbonation from the cold lager works magic, creating a light, crispy shell that’s never heavy or greasy. We’re also adding a pop of flavor directly into the batter with smoked paprika and a touch of cayenne, so every bite is seasoned from the inside out.
And what’s a great fish stick without a great dipping sauce? My Cajun Remoulade is a game-changer. It’s a creamy, smoky, and slightly spicy dip that’s so good, you’ll want to put it on everything. To complete the plate, we’re making homemade French fries and dusting them with a savory cheese powder while they’re still hot. This entire meal feels special, but it’s surprisingly simple and fast to make, perfect for a cozy weekend dinner or a fun weeknight treat.
Why I Love This Recipe
This recipe is one of my go-to’s for a reason. It’s a fun and interactive meal that everyone loves, and it’s a refreshing change from the usual chicken or burger night. I love the contrast of textures: the crunchy exterior of the fish, the flaky interior, and the soft, fluffy fries. The homemade Cajun Remoulade is truly the star of the show for me. The classic remoulade base gets a kick from Creole mustard and Cajun seasoning, while a little hot sauce and sweet pickle relish add layers of tang and spice. It’s a dip that’s complex but incredibly easy to whip up.
Making your own fish sticks might sound intimidating, but it’s a straightforward process that’s far superior to anything you can buy frozen. The freshness of the fish and the lightness of the batter are simply unmatched. Plus, getting to make your own cheesy fries is a huge bonus! For more easy and fun recipes that are perfect for a party or a family dinner, you’ll want to check out my recipe for Totchos, which is another of my favorite crowd-pleasers.
Ingredients
- For the Fish Sticks:
- 1 lb (450g) firm white fish (cod, haddock, or pollock), cut into 1-inch thick strips
- 1 cup (120g) all-purpose flour
- ½ cup (60g) cornstarch
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional, for heat)
- 1 tsp salt
- 1 cup (240ml) cold lager beer (or club soda for non-alcoholic)
- 1 egg (optional, for extra crispiness)
- Vegetable oil (for frying)
- For the Cajun Remoulade:
- ½ cup (120ml) mayo
- 1 tbsp Creole mustard (or Dijon)
- 1 tbsp hot sauce (e.g., Crystal or Tabasco)
- 1 tbsp sweet pickle relish
- 1 tsp smoked paprika
- 1 garlic clove, minced
- 1 tbsp chopped parsley
- 1 tsp lemon juice
- ½ tsp Cajun seasoning
- For the Cheesy French Fries:
- 2 large russet potatoes, cut into fries
- 2 tbsp vegetable oil
- 2 tbsp powdered cheese (like cheddar or nacho flavor)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt to taste
- Garnish/Serving:
- Lemon wedges
- Extra chopped parsley
Instructions
- Prep the Cheesy Fries:
- Preheat your oven to 425°F (220°C).
- Soak the potato fries in a bowl of cold water for 10 minutes. This helps remove excess starch, ensuring a crispier fry. Pat them completely dry afterward.
- Toss the dried fries in a large bowl with the vegetable oil, garlic powder, onion powder, and salt until evenly coated.
- Spread the fries in a single layer on a baking sheet. Bake for 20-25 minutes, flipping them halfway through, until they are golden brown and crispy.
- While the fries are still hot, toss them in a bowl with the powdered cheese until they’re evenly coated. Set aside.
- Make the Cajun Remoulade:
- In a small bowl, combine all the remoulade ingredients: mayo, Creole mustard, hot sauce, pickle relish, smoked paprika, minced garlic, chopped parsley, lemon juice, and Cajun seasoning. Stir until well combined.
- Chill the remoulade in the refrigerator until you’re ready to serve.
- Fry the Beer-Battered Fish Sticks:
- In a deep pot or Dutch oven, heat about 2 inches of vegetable oil to 375°F (190°C). Use a thermometer to monitor the temperature.
- In a medium bowl, whisk together the flour, cornstarch, garlic powder, smoked paprika, cayenne, and salt.
- Gradually pour in the cold beer (and the optional egg), whisking until you have a smooth batter with a consistency similar to pancake batter. Don’t overmix.
- Pat the fish strips completely dry. Dip each strip into the batter, letting any excess drip off before carefully placing it in the hot oil.
- Fry the fish sticks in small batches for 3-4 minutes, flipping once, until they are golden brown and crispy.
- Use a slotted spoon to transfer the fried fish to a wire rack set over a baking sheet to drain the excess oil. This is crucial for keeping them crispy.
- Serve:
- Pile the crispy fish sticks and cheesy French fries on a plate.
- Serve the Cajun Remoulade in a ramekin for dipping.
- Garnish with fresh lemon wedges and extra chopped parsley.
Tips for Success
- Keep It Cold: The key to a light and crispy batter is using ice-cold liquid. Keep your beer in the freezer for 15 minutes before mixing it into the dry ingredients.
- Oil Temperature Matters: Using a thermometer to maintain the oil temperature is essential. If the oil is too cold, the fish will be greasy. If it’s too hot, the batter will burn before the fish cooks through.
- Don’t Overcrowd the Pot: Fry the fish in small batches to keep the oil temperature from dropping. This ensures every fish stick is perfectly crispy.
- Soak the Potatoes: Soaking the potatoes in cold water and then patting them completely dry is the secret to getting crispy fries. Don’t skip this step!
Serving Suggestions and Pairings
This dish is a classic comfort food feast on its own. For a complete dinner, you could add a side of coleslaw or a simple green salad to cut through the richness. A cold beer or a zesty glass of iced tea would be the perfect beverage pairing.
And if you’re a fan of dippable party foods, my recipe for Beer Cheese Dip is another fantastic option that would pair well with this meal.
Nutritional Information Per Serving
(Approximation based on ingredients, serves 3)
- Calories: ~650
- Protein: ~30g
- Fat: ~40g
- Carbohydrates: ~45g
- Fiber: ~5g
Storage and Leftover Tips
This meal is definitely best served immediately, as the fries and fish sticks will lose their crispiness over time. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, use a toaster oven or an air fryer at 375°F (190°C) for a few minutes until they’re hot and crispy again.
More Recipes You Will Love
If you enjoyed this easy and fun dinner, you’ll want to check out these other recipes:
- This Walking Taco Bar is My Favorite No-Fuss Way to Feed a Crowd
- This Cajun Chicken & Sausage Gumbo is My Favorite Bowl of Southern Comfort
- This Crockpot Nacho Dip is the Reason I Never Have Leftovers
Final Thoughts
This Crispy Beer-Battered Fish Sticks with Cajun Remoulade & Cheesy French Fries is a fun, delicious, and incredibly satisfying meal that’s a true step up from the classic. It’s the perfect recipe for those nights when you want something comforting and a little bit special without a ton of work. I hope you give it a try and discover how easy it is to make an epic meal at home.
What’s your favorite comfort food combo? Let me know in the comments below!
Crispy Beer-Battered Fish Sticks: A Homemade Recipe with Cajun Remoulade
Ingredients
- 1 lb (450g) firm white fish (cod)
- 1 cup (120g) all-purpose flour
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1 cup (240ml) cold lager beer (or club soda for non-alcoholic)
- 1 tbsp Creole mustard (or Dijon)
- 1 tbsp hot sauce
- 1 tbsp sweet pickle relish
- 1 tbsp chopped parsley
- 1 tsp lemon juice
- 2 tbsp vegetable oil
- 2 tbsp powdered cheese (like cheddar or nacho flavor)
Instructions
- Preheat the oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
- In a mixing bowl, combine the flour, garlic powder, smoked paprika, and salt.
- Gradually whisk in the cold lager beer until the batter is smooth and well combined.
- Cut the fish into stick-sized pieces and season with salt and pepper.
- Dip each piece of fish into the batter, allowing excess to drip off.
- Carefully place the battered fish into the hot oil and fry until golden brown and crispy, about 4-5 minutes.
- Remove the fish sticks from the oil and place on a paper towel-lined plate to drain excess oil.
- For the Cajun remoulade, mix together the Creole mustard, hot sauce, sweet pickle relish, chopped parsley, lemon juice, and powdered cheese in a small bowl.
- Serve the crispy fish sticks hot with the Cajun remoulade on the side.
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