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Crispy Panko Fish Sticks |Recipe In About 30 Minutes|

Hello, homemade Panko Fish Sticks! Say goodbye to soggy fish sticks from the freezer! These fish sticks are ready for the table in about 30 minutes and are sure to please the whole family.


For the quick tartar sauce:
Pinch of salt and pepper
Juice from 1/2 lemon
1 cup minced pickles, about two small pickles diced
1 cup mayonnaise
DAD ADD: Chili Malt Vinegar
1 tablespoon chili oil
1/4 cup malt vinegar
For the fish fingers:
2 cups vegetable oil, for frying
1/4 teaspoon black pepper
1/4 teaspoon salt
2 cups panko breadcrumbs
3 large eggs, whisked
1 cup all-purpose flour
1 pound firm, skinless white fish, such as cod, pollack, or haddock (ask the fishmonger to skin the fish, if needed)


1 Make the tartar sauce: Stir together the lemon juice, pickles, and mayonnaise. Season with a pinch of pepper and salt, taste, and add more seasonings if you like.
I like my tartar sauce very chunky. Use fewer pickles if you like or substitute up to half of the mayonnaise with Greek yogurt if you want to reduce calories in the dip. This dip will keep well in the fridge, covered, for at least a week.
2 Make the chili malt vinegar:In a small bowl stir together malt vineger and chili oil. You can use the mix as a dip for fish sticks or French fries or also lightly brush it on freshly fried fish sticks.
3 Cut and season the fish: First make sure fish has no bones, to prep the fish. Along the filet i usually just run my hands and you will be able to feel any bones that might be there. If you do find some, you can use a pair of clean tweezers to pluck them out.
About 3 inches long strips and 1/2-inch thick Cut the fish into strips. Season fish strips well with salt and pepper.
4 Coat the fish: Place the whisked eggs, flour, and panko crumbs in three separate bowls. Set a baking sheet nearby.
First, toss fish with all-purpose flour to coat. Shake off if there any extra flour must remove. Then transfer fish to eggs. Coat well. Finally, move to panko breadcrumbs and really press the breadcrumbs on the fish so they have a good crust.
Into the baking sheet transfer the coated fingers. Let the fish sticks rest while you heat the oil.
5 Heat the oil: Heat enough oil in a skillet to fill the the skillet about 1 1/2- to 2-inches deep, over medium heat. (I use about two cups of oil in my large skillet.) The oil doesn’t need to completely cover the fish sticks.
The oil is ready when you can add a few breadcrumbs and they sizzle immediately and float to the top.
6 Fry the fish sticks: When oil is hot, without crowding the skillet add fish sticks in a single layer in the skillet. You will probably need to cook in two batches.
Fry for 3 minutes, after which the fish sticks should be nicely browned on the underside and can be flipped. Flip and cook on the second side for another 3 minutes. Then remove and let cool on a few paper towels while you cook the second batch.
7 Serve! Serve fish sticks while warm along with tartar chili malt vinegar and sauce, if using. If you make the fish sticks in advance, reheat them in a 350°F oven for a few minutes until they are warmed through.
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