Phyllo fish sticks


Serves: 4-6


6 (1in. x 4in.) pieces of cod

Salt & fresh ground pepper

6 (13in. x 18in.) sheets Phyllo dough, thawed

4 Tbsp. melted butter


  1. Preheat oven to 400 degrees. Season cod pieces with salt and fresh ground pepper and set aside.

  2. 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.

  3. 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.

  4. 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.

  5. Repeat steps with remaining fish and Phyllo dough. Bake for 20-25 minutes or until Phyllo is golden brown and serve with Pesto Mayonnaise.



½ C. basil pesto

1/3 C. mayonnaise


Combine basil pesto and mayonnaise, refrigerate until use.

I’ve had homemade fish sticks once before, and they turned out great. I like the idea of using Phyllo dough.