Looking for a way to elevate a simple can of salmon into something both delicious and family-friendly? These easy crispy salmon fish sticks are just what you need! They’re golden, crispy, and bursting with flavor. Plus, they’re surprisingly easy to make using pantry staples and a straightforward method.

Your whole family will love the great crunch of these homemade fish sticks.
Here’s how to turn a few ingredients into a batch of irresistible salmon fish sticks that will have everyone asking for seconds.
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Tools you will need:
- Stand mixer or large mixing bowl
- Measuring cups and spoons
- Rubber spatula
- Freezer Gallon Ziploc bag
- Can opener
- Cast iron skillet or frying pan
Ingredients You’ll Need
- 1 can salmon
- ¼ cup self-rising cornmeal
- ½ cup flour
- 2 eggs
- ½ teaspoon salt
- Coconut oil for shallow frying (I would not use olive oil because of it’s low smoke point)
Step-by-Step Instructions
Prep Your Ingredients
Start by draining the salmon and transferring it to the bowl of a stand mixer. This step ensures that excess liquid doesn’t dilute the mixture.

Combine the salmon, self-rising cornmeal, flour, eggs, and salt using the paddle attachment. Mix everything together until it’s fully incorporated and forms a cohesive mixture.

Prepare Your Freezer Bag
Once the mixture is ready, scoop it into a quart-sized freezer plastic bag. A freezer bag is essential here because it’s durable and won’t burst when squeezed. This makes piping the fish sticks a breeze.

Tip: Use a spatula to scrape the sides of the mixer bowl to ensure you transfer every bit of the mixture into the bag.
Heat the Oil

Add about ½ cup of coconut oil to a cast iron skillet or frying pan and turn to medium-high heat. Allow the oil to get hot, but not smoking. To test if the oil is ready, drop a small amount of the mixture into the pan—it should sizzle immediately.
Pipe and Fry the Fish Sticks

Cut a small tip off the corner of the freezer bag, creating an opening about ¾ inch wide. Carefully pipe the fish stick mixture into the hot skillet, keeping the sticks about 3–4 inches long.

Pipe as many fish sticks as the skillet can comfortably hold, leaving enough space to flip them easily. Fry each side until golden brown, about 3–5 minutes per side.
Drain and Repeat

Once the fish sticks are cooked, use tongs to remove them from the skillet and place them on a plate lined with paper towels to absorb excess oil. Repeat the process until you’ve used all the mixture.

Serve with your favorite dipping sauce and enjoy!
This recipe makes about 20–25 fish sticks, depending on their size.
Store any extra fish sticks in an airtight container in the fridge. An air fryer is the perfect way to heat up your left overs.
Tips for Easy Crispy Salmon Sticks
- Get the Oil Temperature Right: The oil needs to be hot enough to sizzle when the fish stick mixture hits it. If it’s not sizzling, give it more time to heat up.
- Be Careful While Frying: Hot oil can splatter, so use caution when piping the mixture and flipping the fish sticks.
- Customize the Flavor: Add your favorite seasonings, like paprika, garlic powder, or a pinch of cayenne, to the mixture for great flavor.
Why Salmon is a great choice:
This type of fish is a nutrient-dense superfood that offers incredible health benefits:
- Omega-3 Fatty Acids: Can promote heart, brain, and eye health while reducing inflammation.
- High-Quality Protein: Can support muscle repair, bone strength, and immune function.
- Vitamins & Minerals: Rich in vitamin B12, vitamin D, selenium, and potassium for overall well-being.
- Heart & Brain Health: Can help lower cholesterol, support cognitive function, and boost mood.
- Skin & Hair Benefits: Omega-3s and antioxidants can promote glowing skin and strong hair.
Are those bones in the Salmon?
Yes, canned salmon often contains small, soft bones, which are completely edible. These are not hard bones and are typically from the spine of the fish. They are pressure-cooked during the canning process, which makes them soft and easy to chew.
Why Eat the Bones?
- Nutritional Benefits: The small bones are an excellent source of calcium, which supports bone health and muscle function.
- Safe to Eat: They are soft, not sharp, and easily mashed into the salmon for recipes like these fish sticks.
What If You Don’t Want the Bones?
If you prefer not to eat them, you can remove the bones manually. They are easy to spot and pull out before mixing the salmon with other ingredients.
Including the bones, however, is a great way to boost the nutritional value of your dish without altering the flavor!
Serving Suggestions
These salmon fish sticks are versatile and pair well with:
- Tartar sauce or your favorite dipping sauce, such as ketchup or dijon mustard
- A fresh side salad or steamed veggies
- Rice or mashed potatoes for a hearty meal
Why You’ll Love These Salmon Fish Sticks
- Simple Ingredients: You probably have most of these items in your pantry already, which makes this easy recipe a great choice when you are making a last minute meal.
- Quick to Make: From mixing to frying, these fish fingers come together in under 30 minutes. It’s such an easy meal for lunch or dinner!
- Kid-Friendly: The crispy exterior and mild salmon flavor make these the best fish sticks for kids and adults alike.
Give these crispy fish sticks a try and enjoy a delicious twist on classic fish sticks from the freezer. Whether it’s for a weeknight dinner or a snack, these salmon fish sticks are sure to be a crowd-pleaser!
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Homemade Crispy Salmon Fish Sticks
Ingredients
- 1 can salmon 14.75 oz
- ¼ cup self-rising cornmeal
- ½ cup flour
- 2 eggs
- ½ teaspoon salt
- Coconut oil for shallow frying I would not use olive oil because of it’s low smoke point
Instructions
- Start by draining the salmon and transferring it to the bowl of a stand mixer. This step ensures that excess liquid doesn’t dilute the mixture.
- Combine the salmon, self-rising cornmeal, flour, eggs, and salt using the paddle attachment. Mix everything together until it’s fully incorporated and forms a cohesive mixture.
- Once the mixture is ready, scoop it into a quart-sized freezer plastic bag. A freezer bag is essential here because it’s durable and won’t burst when squeezed. This makes piping the fish sticks a breeze.
- Add about ½ cup of coconut oil to a cast iron skillet or frying pan and turn to medium-high heat. Allow the oil to get hot, but not smoking. To test if the oil is ready, drop a small amount of the mixture into the pan—it should sizzle immediately.
- Cut a small tip off the corner of the freezer bag, creating an opening about ¾ inch wide. Carefully pipe the fish stick mixture into the hot skillet, keeping the sticks about 3–4 inches long.
- Pipe as many fish sticks as the skillet can comfortably hold, leaving enough space to flip them easily. Fry each side until golden brown, about 3–5 minutes per side.
- Once the fish sticks are cooked, use tongs to remove them from the skillet and place them on a plate lined with paper towels to absorb excess oil. Repeat the process until you’ve used all the mixture.
- Serve with your favorite dipping sauce and enjoy!
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