Crispy Panko Fish Sticks Recipes

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.

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.

Steps:

• In small bowl, stir together Lemon-Herb Aioli ingredients. Cover with plastic wrap; refrigerate until ready to serve.
• Gather 3 wide, shallow dishes. In first dish, stir together flour, dash salt, dash pepper and dash paprika. In second dish, beat egg, milk and hot sauce with whisk. In last dish, stir together bread crumbs, dash salt, dash pepper and dash paprika.
• Coat fish sticks with seasoned flour, dip into egg mixture to coat, and then bread crumb mixture, pressing bread crumbs into fish if needed. Place on plate; repeat with remaining fish until all are coated.
• Heat 10-inch cast-iron or nonstick skillet over medium-high heat. Fill skillet with 1/4 to 1/2 inch of oil (enough to reach halfway up sides of fish pieces). Once oil is hot, fry fish sticks in batches, a few minutes on each side, until golden brown, crisp and fish feels firm. Drain on paper towel-lined plate. Repeat with remaining fish. Serve with aioli and if desired, lemon wedges.

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.

Steps:

• Season the cod with salt 1 hour before breading.
• Combine the mayonnaise, 1/4 cup parsley, dill, pickles and capers in a medium bowl. Stir in the juice from 1/2 lemon, check seasoning and add salt and pepper if necessary. Set the sauce aside.
• Combine the flour and a pinch of salt in a shallow or medium bowl. Beat the eggs in a separate shallow bowl. Combine the panko, cheese, remaining 1/4 cup parsley and the zest from 1 lemon in another shallow bowl. This is your breading station.
• Dredge the cod strips in flour, followed by the egg and finishing with the breadcrumb mixture.
• Heat the oil in a medium (10-inch) straight-sided pan or skillet until hot, 350 to 360 degrees F. Add the fish sticks and shallow-fry, turning so they brown evenly, 4 to 6 minutes total.
• Drain the fish sticks on a paper towel-lined plate or wire rack and season with salt. Serve with the sauce and lemon wedges.

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!