PARMESAN FISH STICKS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 5 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Grease a sheet pan with the olive oil.
- Cut the fish fillets into 2 1/2-inch-long and 1-inch-wide strips.
- Combine the flour, salt, and pepper in a shallow bowl. Set aside.
- Combine the breadcrumbs, parsley and butter with a fork in a separate shallow bowl. Add the Parmesan and stir to combine.
- Beat the eggs in a third bowl.
- Bread the fish by giving the strips a good coating of the seasoned flour. Tap off any excess. Dip in the beaten eggs until coated. Roll the egg-coated fish in the crumb mixture. If need be, press the breadcrumbs into the fish. Place on the oiled sheet pan.
- Bake for 10 minutes, then flip the fish sticks and continue cooking until the breading is deep golden and the fish is cooked through, about another 8 minutes.
- Serve with ketchup.
CRISPY FISH FINGERS
Steps:
- Put the bread in the bowl of a food processor and pulse until bread crumbs form. Toast the crumbs in a large, dry nonstick skillet over a medium-high heat, stirring frequently and breaking up the crumbs with a spoon if they begin to stick together, until crisp and golden, about 2 minutes. Remove from heat.
- Preheat the oven to 400 degrees F.
- Spray a baking sheet with olive oil cooking spray. On a plate, combine the flour, salt and pepper. Cut the fillets into 4 by 1-inch strips. A few pieces at a time, dip the fish into the flour mixture, dusting off the excess. Dip the fish in the egg and then the bread crumbs. Arrange on the baking sheet and continue until all of the fish is breaded. Bake until golden and cooked through, about 10 minutes.
- Meanwhile, in a small bowl, stir together the yogurt, mayonnaise, mustard, Worcestershire sauce, chives and cayenne, if using. Season, to taste, with freshly ground black pepper.
- Excellent source of: Protein, Niacin, Vitamin B12, Manganese, Phosphorus, Selenium
- Good source of: Fiber, Thiamin, Riboflavin, Vitamin B6, Vitamin D, Calcium, Copper, Iron, Magnesium, Potassium
Nutrition Facts : Calories 320, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 165 milligrams, Sodium 1030 milligrams, Carbohydrate 35 grams, Fiber 4 grams, Protein 32 grams
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).
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!
HOMEMADE CRISPY FISH STICK RECIPE
Homemade Baked Fish Sticks that are crispy on the outside, then flaky and tender on the inside. Serve them up with my Homemade Tartar Sauce. It is a great family dinner that both kids and adults will love!
Provided by Susie Weinrich
Categories Dinner
Time 23m
Number Of Ingredients 12
Steps:
- Preheat your oven broiler and make sure you have a rack in the middle position in your oven.
- Prep a large rimmed baking sheet with foil, and spray with non stick spray.
- Pat the cod fillet dry with some paper towel. Then cut into 1 inch strips.
- Prepare your assembly line with 3 shallow bowls: 1. mix the flour and salt together 2. beat the egg with the Dijon mustard and (optional) cayenne pepper. 3. combine the Panko with the onion powder, garlic powder, and paprika.
- Start by dipping a cod strip in the flour mixture, then in the egg, finally dredge in the panko mixture and lightly press to make sure it adheres.
- Lay the coated fish stick on the prepared baking sheet. Repeat this process with all the fish sticks.
- Spray the top side of the coated fish sticks with the non stick spray.
- Pop in the preheated oven, on the middle oven rack, for about 4 minutes. Flip the fish sticks and broil for another 3-4 minutes. Your fish sticks should reach 145° internal temp to be cooked through.
- Serve with Homemade Tartar Sauce on the side (recipe link in notes).
Nutrition Facts : ServingSize 1 serving, Calories 299 kcal, Carbohydrate 29 g, Protein 32 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 157 mg, Sodium 799 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 2 g
AIR FRYER FROZEN FISH STICKS
Air fryer frozen fish sticks are a delicious meal with a crispy and crunchy coating, without the grease from deep frying.
Provided by Becky
Categories Dinner
Number Of Ingredients 1
Steps:
- Make delicious and crispy fish sticks, begin with grabbing a box of your favorite frozen food brand of breaded fish sticks.
- To prevent the fish sticks from sticking, lightly brush or spray with oil. Place the fish fingers in a single layer in the air fryer tray, or air fryer basket. Work in batches to avoid overlap in the basket.
- Air Fry at 400 degrees Fahrenheit for 10-12 minutes cook time, at the 5 minute mark flip them over during the cooking process.
- Once the outside is golden brown and crispy, remove fish sticks from basket. Serve with your favorite dipping sauce.
Nutrition Facts : ServingSize 5 sticks, Calories 190 kcal, Carbohydrate 18 g, Protein 9 g, Fat 9 g, SaturatedFat 0.5 g, Cholesterol 15 mg, Sodium 290 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8.5 g
AIR FRYER FISH STICKS
Air Fryer Fish Sticks are a quick and easy snack, appetizer, or even fun kid-friendly weeknight meal.
Provided by Jennifer Stewart
Categories Best Tapas and Appetizers
Time 10m
Number Of Ingredients 10
Steps:
- Thaw fish and let it drain. Use paper towels and press gently to remove any excess water.
- Preheat the air fryer to 400 F. Grease the basket with cooking spray or a drizzle of olive oil.
- In a shallow bowl, combine salt, pepper, breadcrumbs, Panko crumbs, garlic powder, and Old Bay seasoning.
- In another bowl, beat the egg with a fork. If too thick, add a teaspoon of water.
- With a sharp knife, cut the fillet into sticks 1 inch wide by 2 inches long.
- Dunk each piece of fish into the beaten egg then dredge in the crumbs bowl. Make sure to coat each side of the fish.
- Press crumbs gently with a spoon or your fingers to make sure that it sticks to the fish.
- Place the fish sticks in the air fryer basket in a single layer with space between them. You will need to cook in 2-3 batches.
- Spray with cooking spray or drizzle lightly with olive oil.
- Air fry for 5 minutes on one side then flip and cook another 5 minutes on the other side.
- Remove and repeat with the remaining fish sticks. You might need to cook into 2 or 3 batches.
- Serve with fries and your favorite sauce.
- Serve warm and enjoy!
Nutrition Facts : Calories 208 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 121 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 23 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 ounces, Sodium 555 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
FISH STICKS
These homemade oven baked fish sticks are perfectly crispy and so easy to make! Cod strips are coated in seasoned panko breadcrumbs and they are ready to enjoy in less than 30 minutes.
Provided by Neli Howard | Delicious Meets Healthy
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 F.
- Add panko breadcrumbs to a parchment lined large baking sheet and spread out in an even layer. Bake for 2 -3 minutes, then stir breadcrumbs and then bake for 2-3 minutes or until breadcrumbs are golden brown. (Watch them closely so they don't burn.) Immediately, remove breadcrumbs from the oven and the sheet. Add freshly grated parmesan cheese to the panko breadcrumbs.
- Season fish pieces with salt, pepper, paprika, onion, and garlic powder.
- Dip each fish stick in flour first, then egg mixture, and lastly breadcrumbs/parmesan mixture. Coat evenly, shake off excess. Set them on a parchment paper lined baking sheet. Repeat with all fish pieces.
- Bake fish sticks for 12 to 15 minutes. Remove from the oven and let them rest for about 5 minutes. Serve with chopped fresh parsley, a drizzle of lemon juice and tartar sauce.
Nutrition Facts : Calories 317 kcal, Carbohydrate 19 g, Protein 41 g, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 166 mg, Sodium 952 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
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
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- In a small bowl, combine the mayonnaise with the sun-dried tomatoes, gherkins, red onion, dill and lemon juice. Season the tartar sauce with salt and cayenne.
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