PANKO-BREADED FISH STICKS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 6
Steps:
- Place panko, flour, and eggs in three separate shallow dishes; season flour with salt and pepper.
- Fill a large skillet with enough oil to reach a depth of 1/4-inch; heat over medium-high heat. Working in batches, dredge fish in flour, shaking off any excess; dip into egg. Transfer fish to panko, covering fish completely and pressing lightly to adhere. Arrange fish in the pan in a single layer without crowding; fry until golden and cooked through, about 1 minute per side. Transfer to a paper towel-lined plate to drain; season with salt. Serve immediately.
CRISPY FISH STICKS
Provided by Sue Li
Categories Fish Fry Kid-Friendly Quick & Easy Dinner Lunch Seafood Breadcrumbs Bon Appétit Sugar Conscious Pescatarian Dairy Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 6
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).
PANKO-CRUSTED FISH STICKS WITH HERB DIPPING SAUCE
Homemade fish sticks are far superior to frozen ones -- the whole family will enjoy them.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 475, with racks in top and bottom third. Line two baking sheets with aluminum foil; set aside.
- Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, Old Bay, and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets.
- Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and horseradish; season with salt and pepper. Serve fish sticks with sauce and lemon wedges on the side.
PANKO CRUSTED FISH STICKS WITH HERB DIPPING SAUCE
This recipe is from Martha Stewart's Everyday Food. The fish sticks are crispy without being fried and the dipping sauce is unusual and delicious.
Provided by EnjoyingLife
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make fish sticks, cut tilapia fillets in half lengthwise down center line. Halve again lengthwise, then crosswise.
- 1. Preheat oven to 475, with racks in top and bottom third. Line two baking sheets with aluminum foil; set aside.
- 2. Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, Old Bay, and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets.
- 3. Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and horseradish; season with salt and pepper. Serve fish sticks with sauce and lemon wedges on the side.
PANKO-BREADED FISH STICKS
Make and share this Panko-Breaded Fish Sticks recipe from Food.com.
Provided by Chef mariajane
Categories Healthy
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place panko, flour and eggs in three separate shallow dishes; season flour with salt and pepper.
- Fill a large skillet with enough oil to reach a depth of 1/4-inch; heat over medium-high heat. Working in batches, dredge fish in flour, shaking off excess; dip into egg. Transfer to panko, covering fish completely and pressing lightly to adhere. Arrange fish in the pan in a single layer without any crowding; fry until golden brown and cooked through, about 1 minute per side. Transfer to a paper towel-lined plate to drain; season with salt. Serve immediately.
Nutrition Facts : Calories 442.3, Fat 7.7, SaturatedFat 2, Cholesterol 144.1, Sodium 767.7, Carbohydrate 62.9, Fiber 3.3, Sugar 3.5, Protein 27.7
BAKED PARMESAN FISH STICKS
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Position a rack in the upper third of the oven; preheat to 425 degrees F. Brush a baking sheet with olive oil; set aside. Cut the cod crosswise into 3/4-inch-thick pieces (about 16). Season generously with salt.
- Heat the olive oil in a small skillet over medium heat. Add the panko and cook, tossing, until golden brown, 6 to 8 minutes. Transfer to a shallow dish and let cool completely.
- Add the parmesan to the panko. Spread the flour in a separate shallow dish. Lightly beat the egg whites in a third shallow dish.
- Dredge the fish in the flour, then dip in the beaten egg whites, letting the excess drip off, then dip in the panko mixture, patting to adhere. Transfer to the prepared baking sheet.
- Bake until the fish is cooked through and the coating is golden brown and crisp, 15 to 18 minutes. Serve with warm marinara sauce.
CRISPY FISH STICKS
Make and share this Crispy Fish Sticks recipe from Food.com.
Provided by MommyMakes
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 198.8, Fat 4.9, SaturatedFat 0.9, Cholesterol 78.8, Sodium 273.4, Carbohydrate 13.7, Fiber 0.8, Sugar 1.5, Protein 23.3
CRISPY FISH STICKS
After experimenting for a while, I came up with the closest recipe in creating the best fish-sticks every-one will love, including picky eaters. Leftover or old bread will also come to good use. However, the speedy-chefs can also use store-bought breadcrumbs, if more convenient for them.
Provided by foodieforlife2
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
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!
PANKO-CRUSTED TILAPIA STICKS
These are not your typical "fish sticks". They taste so much better than the processed frozen variety, plus there are no preservatives or artificial ingredients! These Tilapia Sticks turn out moist on the inside and delightfully crispy on the outside and are sure to please both parents and kids. Serve as-is or with your choice of dipping sauce.
Provided by MarthaStewartWanabe
Categories Tilapia
Time 23m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F.
- Slice tilapia filets into 1-inch wide x 3-inch long "sticks".
- Into a shallow, wide bowl, place panko, paprika, garlic powder, onion powder, salt and pepper. Stir until thoroughly combined.
- In another shallow bowl, whisk egg. Then whisk in milk, ketchup, salt and pepper.
- Lightly coat a medium-sized baking pan with cooking spray.
- Dredge tilapia "sticks" in egg mixture, gently shake off excess liquid and drop into panko mixture. Pat mixture onto all sides of the fish and gently place onto baking pan, handling carefully as not to loose the coating.
- Bake for 5 minutes, rotate the baking pan (do not turn the fish sticks themselves) and return to the oven for another 2-3 minutes.
- Allow to cool slightly, serve and enjoy!
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