Dogs can eat fish sticks but they are not considered a very healthy choice. This is because fish fingers are made from white fish and starch and don’t offer a lot of nutritional benefits. In addition to that, some commercial products contain salt, other seasonings, and preservatives that can be toxic to dogs. This is why experts believe that you should always make fish sticks for dogs at home.
Recipes to Cook Fish Sticks for Dogs
Homemade fish sticks are the safest choice for canines because you are 100% confident about the ingredients. Therefore, there are no chances of toxicity due to onions, garlic, or any other seasoning.
Similarly, you won’t have to worry about preservatives and excess oils that are there in commercial fish sticks. However, you still need to ensure moderation to keep your pup safe. Read on to learn some dog-friendly recipes to make fish sticks.
NOTE: We have made some changes to the original recipes to make them safe for dogs.
Homemade Fish Sticks for Dogs
This easy-to-make recipe takes about half an hour to make and can serve as a great special treat.
- 2 whitefish fillets (cod)
- 1 large egg
- ¼ cup flour
- 1/3 breadcrumbs
- Slice fillets into 3/4″ wide pieces.
- Prepare breading station. In one shallow dish, whisk egg, and in another dish, place flour. In the last dish, have some breadcrumbs.
- Dip each fish stick in flour first, then egg, and finally in breadcrumbs. Coat evenly, shake off excess. Repeat with all fish pieces. Set them on a plate next to the stove. Prepare another plate with a paper towel.
- Preheat oven to 375 degrees F.
- Bake fish sticks on a parchment paper-lined baking sheet for 15 to 18 minutes.
Thanks to Crunchy Creamy Sweet for this recipe.
Salmon Fish Sticks for Dogs
Want to add some flavor to your dog’s meal? These delicious sticks will be a perfect treat, but only in moderation.
- 1 ½ lb. fish fillet (salmon)
- 1 tsp. dried oregano
- ½ cup flour
- 1 egg, beaten with 1 tbsp. water
- ½ cup breadcrumbs
- Zest of 1 lemon and juice of ½ lemon
- Heat your oven to 450 degrees F.
- Pat fish fillet dry and cut the fish fillet into sticks (1 to 1 ½-inch thick and about 3-inch long).
- Season fish sticks on both sides with dried oregano.
- Make a dredging station. Place flour in a shallow dish. Place the egg wash in a deeper dish or bowl next to the flour dish. And in another dish, combine the bread crumbs and lemon zest. Place next to the dish with the egg wash.
- Now coat the fish. Take a fish stick and dip it in the flour to coat both sides; shake excess flour off. Then dip the fish stick in the egg wash, and then in the bread crumb and lemon mixture. Pat to help the coating adhere to the fish stick. Repeat until all the fish sticks have been coated.
- Arrange coated fish sticks on an oiled baking sheet. Brush the tops of the fish sticks with a little extra virgin olive oil (you’ll want to basically dab the salmon fish sticks with the oil so that you don’t end up removing the coating).
- Place the baking sheet on the middle rack of the heated oven. Bake for about 12 to 15 minutes. If the fish sticks need more color still, place them under the broiler very briefly (watch carefully) until fish sticks gain a nice golden brown color.
- Finish with lemon zest and fresh lemon juice. Garnish with parsley.
Thank you to The Mediterranean Dish for this recipe.
Homemade Cod Fingers
In this recipe, we will use cod to make some scrumptious fish fingers for your pooch.
- Cod fillets
- 1 cup of breadcrumbs
- 3 eggs
- ½ cup flour
- Place the fish fillets in the freezer until firm (about 30 minutes).
- Take them out and finely chop. If you bought them frozen, thaw for half an hour at room temperature before cutting.
- Place the fish in a bowl along with breadcrumbs, 1 egg, and the mayonnaise. Use your hands or a large spoon to combine.
- Shape the fish mixture into 1 1/2-ounce finger-shaped sticks. Set on a sheet pan and refrigerate for 30 minutes to firm up.
- Meanwhile, beat the remaining 2 eggs in a shallow pie pan. Place the remaining breadcrumbs in a second pie pan and the flour in a third.
- When the fish sticks are firm, roll each stick in the flour, then egg, followed by the breadcrumbs, and place back on the sheet pan. (If you’re not ready to cook, cover with plastic wrap and refrigerate for up to 6 hours.)
- Place the oil in the Dutch oven, attach a thermometer and bring to 350°F over medium-high heat. Line a half sheet pan with paper towels, then place a wire cooling rack upside-down on the paper towels.
- Fry half of the fish sticks until golden brown and they register 145°F on an instant-read thermometer (about 2 minutes). Using a spider, transfer to the prepared rack. Repeat with the remaining fish sticks.
Thanks to Alton Brown for this recipe.
Please keep in mind that we may receive a small commission when you click our links and make purchases and as an Amazon Associate, this site earns from qualifying purchases. However, this does not impact our reviews and comparisons. We try our best to keep things fair and balanced, in order to help you make the best choice for you.