Louisiana Panfish Sticks

Written on 02/05/2026
Jodie Paul

Ingredients

For the Blackening Seasoning (makes about 1/2 cup – use what you need and store the rest):

  • 2 tablespoons paprika (smoked or sweet)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1-2 teaspoons cayenne pepper (adjust for spice level – 2 tsp for extra heat!)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt (or to taste)

For the Panfish Sticks:

  • 1.5-2 lbs panfish fillets (skin removed, cut into 1-inch wide strips or "sticks")
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch (for extra crispiness)
  • 3-4 tablespoons blackening seasoning (from above, or store-bought Cajun/blackened mix)
  • 1 teaspoon baking powder (helps the batter puff up)
  • 1 large egg
  • 3/4 cup buttermilk (or milk with 1 tsp lemon juice/vinegar if you don't have buttermilk)
  • 1 teaspoon hot sauce (like Louisiana or Tabasco, optional for extra kick)
  • Vegetable oil or peanut oil, for frying (enough to fill pan about 1/2-inch deep)
  • Salt and pepper, to season the fish lightly before battering
  • Lemon wedges, tartar sauce, or remoulade, for serving

Instructions

  1. Make the blackening seasoning: In a small bowl, mix all the seasoning ingredients together until well combined. Taste and adjust cayenne for your preferred spice level. Set aside.
  2. Prep the fish: Pat the panfish strips dry with paper towels. Lightly season with a pinch of salt, pepper, and a sprinkle of the blackening seasoning. Let sit for 5-10 minutes while you prepare the batter.
  3. Set up the batter station: In a shallow bowl or pie plate, whisk together the flour, cornstarch, 3-4 tablespoons of the blackening seasoning, baking powder, and a pinch of salt. In a separate bowl, whisk the egg, buttermilk, and hot sauce until smooth.
  4. Heat the oil: In a large cast-iron skillet or heavy pan, heat about 1/2 inch of oil over medium-high heat to 350-375°F (use a thermometer if possible – or test with a small drop of batter; it should sizzle immediately).
  5. Batter the sticks: Dip each fish strip first into the egg-buttermilk mixture, letting excess drip off. Then dredge in the seasoned flour mixture, pressing gently to coat evenly and fully. Shake off excess. For extra crispy results, double-dip: back into the egg mixture, then back into the flour.
  6. Fry the sticks: Carefully add the battered sticks to the hot oil in batches (don't overcrowd). Fry for 2-4 minutes per side, turning once, until golden brown, crispy, and the fish is cooked through (internal temp 145°F, or flakes easily). The coating will darken nicely from the spices, giving that "blackened" look with a battered twist.
  7. Drain and serve: Remove to a paper towel-lined plate or wire rack to drain. Sprinkle with a little extra blackening seasoning while hot if you want more heat. Serve immediately with lemon wedges and your favorite dipping sauce.

Tips:

  • Panfish cooks quickly – don't overcook or it can dry out.
  • For even more Louisiana flavor, serve with a side of dirty rice or coleslaw.
  • Leftover seasoning stores well in an airtight jar for months.

Enjoy your spicy, crispy Louisiana Panfish Sticks – a perfect fusion of classic fried fish sticks and bold blackened Cajun flavors!