Crispy Fish Sticks Recipes

Steps:

• Place eggs, panko, and flour in 3 separate shallow medium bowls.
• Season fish with salt and pepper. Working in batches, dredge fish in flour, shaking off excess. Coat with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere. Transfer fish to a plate.
• Heat 1/2 cup oil in a large skillet over medium-high heat. Working in 2 batches and adding 1/4 cup oil between batches, cook fish until golden brown and cooked through, about 3 minutes per side.
• Transfer fish sticks to a paper towel-lined plate; season with salt.
• DO AHEAD: Fish sticks can be breaded 2 days ahead. Cover and chill, or freeze in resealable plastic bags up to 3 months. Fish sticks can be cooked from frozen (cooking time will be slightly longer).

Steps:

• Mix the first 4 ingredients in a shallow plate and set aside.
• Cut the tilapia fillets in long sticks with a width of about 1 inch. Marinate them in the lemon juice and season with salt and pepper to taste. Store meanwhile in the fridge. Then cover your cutting board with aluminum foil.
• Cut away the thick crusts of the bread. Then, tear the bread in coarse pieces and fill your food-processor or blender with it. Blend it to medium sized breadcrumbs.
• Toast your fresh breadcrumbs for 1-2 minutes at 400°F This is necessary to evaporate most of the water.for a better crunchy skin. Remove and let it cool of and toss it a bit with a fork. Dispose it in another shallow plate.
• Pour a sizable amount of cooking oil in a deep pan, and turn your stove on low heat. Break eggs and whisk in a bowl. Place your marinated fish in front of the board, the flour-mixture next to it. Then follow the eggs and ,the breadcrumbs and finally a bowl of water.
• Now the real deal begins! Lift a piece of fish with 2 forks and drop it into the flour-mix. Wallow the fish until fully covered and shake any excess flour off. Then transfer to the beaten eggs and do the same. At last, transfer to the plate with breadcrumbs and put away the forks in the bowl of water (dirty part in water). Use your hands to tumble and lightly press around the fish until thoroughly covered in the crumbs. Move the fish-stick to the cutting-board and wipe your forks clean with a piece of paper towel. Repeat likewise for the other fish-sticks.
• When done, turn up the heat of your stove to high. The sticks have to rest for about 15 minutes, to get the crust set (otherwise you'll end up with a disaster). So. meanwhile you could clean up the counter in advance.
• The easiest last step: deep-fry the fish-sticks in about 5 minutes to a nice golden-brown colour. Serve with your favourite sauce!

Steps:

• Combine mayonnaise and next 3 ingredients in a shallow bowl; stir well.
• Dip fish in mayonnaise mixture, and dredge in breadcrumbs.
• Place fish on a baking sheet coated with cooking spray.
• Bake at 425° for 22 to 25 minutes or until crispy and browned.

Steps:

• Preheat oven to 425°.
• Using your fingers, coat a 13 x 9 inch baking sheet with olive oil.
• To crush the corn flakes, pour them into a large resealable plastic bag.
• Press down on the bag to push out most of the air, seal, and crush with a rolling pin.
• Stop rolling when the flakes still have some texture and pour them into a wide bowl or onto a plate.
• In a shallow bowl, whisk the buttermilk with the mustard and garlic powder.
• Pour the flour into a separate shallow dish or onto a plate and add the salt and pepper.
• Rinse each piece of fish, pat it dry, and dredge it in the seasoned flour.
• Shake off any excess flour and dip the fish into the buttermilk mix, then dredge it in the crushed corn flakes.
• Place the fish strips on the baking sheet about 1/2 inch apart.
• Bake until cooked through and crispy, about 20 minutes.
• Meanwhile, in a small bowl, whisk together the mustard, honey, and lime juice.
• Serve the fish either with the sauce in one bowl, or in individual ramekins, one for each person.

Steps:

• Mix milk, vinegar and mustard and let set for 15 minutes. This will make a mustardy, buttermilky dressing to coat the fish.
• In a separate bowl mix cornmeal or panko with all the seasonings.
• Dip fish fillets in the milk mixture and then in the dry mixture.
• Spray broiling pan with cooking spray or brush with a little olive oil.
• Place fillets on prepared pan and place pan under broiler 4 inches from heat.
• Broil for 4 minutes per side or until fish flakes easily with a fork. (Thicker filets will take longer. This timing is for tilapia)
• Serve with lemon wedges if desired.