Phyllo Fish Sticks

Looking for a healthier “crispy” fish stick? This fresh fish with a Phyllo dough shell will blow all other coated and baked fish out of the water. It’s simple yet satisfying for everyone in the family. Add the Pesto sauce or any other sauce for dipping into the mix to change up the flavors.

As seen on KARE 11 on 3/17/2015

Recipe Rating

  • (5 /5)
  • (1 Rating)


  • 1. Combine basil pesto and mayonnaise, refrigerate until use.
  • 2. Preheat oven to 400 degrees. Season cod pieces with salt and fresh ground pepper and set aside.
  • 3. Lay 2 full Phyllo sheets out onto a counter, cut sheets along the long side (18 in. side) into 3 equal parts, repeat with remaining sheets of Phyllo dough to create 18 strips of dough.
  • 4. Next using a pastry brush spread melted butter along the edges of one strip of dough and place a 2nd sheet on top of the buttered sheet and repeat with two additional pieces of Phyllo dough for a total of 3 layers.
  • 5. Next place a piece of seasoned fish along the short end of the Phyllo dough and roll fish up into the dough, place on a cookie sheet lined with parchment paper and spread melted butter over the top of the wrapped fish stick.
  • 6. Repeat steps with remaining fish and Phyllo dough then bake for 20-25 minutes or until Phyllo is golden brown and serve with Pesto Mayonnaise.