Fish sticks are a popular recipe that has won over palates around the world. Their origin dates back to the European tradition of breading and frying fish, a technique that was adapted in different Latin American countries according to locally available ingredients and regional tastes. In countries like Mexico, Colombia, and Argentina, fish sticks are a frequent option for family lunches or as a snack, and they are usually served with various sauces.
In Latin America, this preparation may have different names: in Mexico they are known as "breaded fish fillets," in Argentina they are often simply called "fish sticks," and in Colombia they are referred to as "fish sticks" or "fish fingers." Regardless of the name, the base is always fresh fish, breaded and cooked in the oven or fried to achieve a crispy texture on the outside and a soft one on the inside.
