Crispy Panko Fish Sticks Food

CRISPY PANKO FISH STICKS

Steps:

• Make the chili malt vinegar: Stir the malt vinegar and chili oil together in a small bowl. You can use the mix as a dip for fish sticks or French fries or also lightly brush it on freshly fried fish sticks.
• Heat the oil: Over medium heat, heat enough oil in a skillet to fill the the skillet about 1 1/2- to 2-inches deep. (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.

PANKO CRUSTED FISH STICKS WITH HERB DIPPING SAUCE

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-CRUSTED TILAPIA STICKS

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!

CRISPY PANKO BREADED FISH STICKS

Steps:

• 1. Combine flour and 1 tbsp Sweet Heat Blend into a gallon sized ziptop bag. This will cut down the mess! Set aside.
• 2. Using paper towels, pat your fish to remove excess liquid. The drier you can get your fish, the better that breading will stick.
• 3. Cut each fillet into four pieces (16 total), dip in egg and then place three pieces at a time in Panko mixture bag. Seal bag shut and shake. Press the breading into the fish. Remove and place in a baking sheet lined with paper towels. Repeat with remaining fillets.
• 4. Heat oil and butter over medium-high heat in a non-stick frying pan until bubbling and hot.
• 5. Place the breaded fish sticks into pan fry until golden brown. Do not overcrowd the pan. You may have to make two or three batches. Remove and place on paper towel-lined plate to absorb any extra oil. Sprinkle lightly with additional salt after you remove from pan (optional).
• 6. Serve with tartar sauce or sweet chili sauce depending on your preference. Enjoy!

CRISPY FISH STICKS

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-BREADED FISH STICKS

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.