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Southern Fried Fish Sticks

Southern Fried Fish Sticks are golden fried fish strips on a wooden bamboo stick with a lemon wedge on the end. Easy to make. Perfect for any occasion. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 6 sticks


  • 6 firm white fish fillets Cut into strips (preferred size).
  • 1 cup buttermilk For soaking fish.
  • 1-1/2 cups yellow cornmeal mix Or use white cornmeal mix.
  • salt to taste
  • black pepper to taste
  • 1/2 teaspoon old bay seasoning optional
  • 1-1/2 cups shortening For frying fish.
  • 6 wooden bamboo skewer sticks Plus a few extras in case of breakage.
  • 6 lemon wedges For garnish.


  • Place strips in a pie plate or shallow dish. Cover with buttermilk (add more if needed to cover). Soak for 10 minutes. Drain. Do not rinse. Set aside.
  • Place cornmeal mix, salt, black pepper, paprika, and Old Bay Seasoning in a clear zippered bag OR in a shallow baking dish. Shake until evenly combined. Set aside.
  • Place shortening in 10 inch cast iron skillet or dutch oven.
  • Warm over low-medium heat until sizzling hot.
  • While shortening is warming, place all fish strips in zippered bag. Shake until evenly coated. Remove 3 strips and place in HOT skillet with hot shortening. Fry 3-4 minutes on each side or until fish is solid white inside, golden brown outside.
  • Remove and drain on paper towels.
  • Place last 3 strips in hot oil. Repeat as instructed above.
  • Carefully insert sticks into THICK end of warm fried fish. Push through until end comes out of other side. Place a lemon wedge on end.
  • Serve immediately with tartar sauce or preferred condiments.