Crunchy Panko Fish Sticks With Quick Lemon Herb Aioli Food

CRISPY PANKO FISH STICKS

Crispy Panko Fish Sticks image

Hello, homemade Panko Fish Sticks! Say goodbye to soggy fish sticks from the freezer! These fish sticks are ready for the table in about 30 minutes and are sure to please the whole family.

Provided by Nick Evans

Categories Dinner Deep Fried Kid-friendly Quick and Easy

Time 30m

Yield 4

Number Of Ingredients 16

Ingredients

For the quick tartar sauce:
1 cup mayonnaise
1 cup minced pickles, about two small pickles diced
Juice from 1/2 lemon
Pinch of salt and pepper
DAD ADD: Chili Malt Vinegar
1/4 cup malt vinegar
1 tablespoon chili oil
For the fish fingers:
1 pound firm, skinless white fish, such as cod, pollack, or haddock (ask the fishmonger to skin the fish, if needed)
1 cup all-purpose flour
3 large eggs, whisked
2 cups panko breadcrumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups vegetable oil, for frying

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.

Nutrition Facts : Calories 618 kcal, Carbohydrate 63 g, Cholesterol 193 mg, Fiber 3 g, Protein 32 g, SaturatedFat 3 g, Sodium 925 mg, Sugar 4 g, Fat 25 g, ServingSize 4 servings, UnsaturatedFat 0 g

PANKO-BREADED FISH STICKS

Panko-Breaded Fish Sticks image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 6

Ingredients

2 cups panko (coarse Japanese breadcrumbs)
1 cup all-purpose flour
2 large eggs, lightly beaten
Coarse salt and freshly ground pepper
Vegetable oil, for frying
1 pound sole fillet, cut into 1-by-3-inch pieces

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.

PANKO CRUSTED FISH STICKS WITH HERB DIPPING SAUCE

Panko Crusted Fish Sticks With Herb Dipping Sauce image

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

Ingredients

1 large egg, lightly beaten
coarse salt and pepper
2 cups panko breadcrumbs
1 tablespoon Old Bay Seasoning
2 tablespoons olive oil
1 1/2 lbs tilapia fillets, cut into wide strips (see note, above)
1/2 cup light mayonnaise
1/4 cup fresh parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice, plus lemon wedges for serving
2 teaspoons prepared white horseradish

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.

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CRISPY PANKO FISH RECIPE - MOMSDISH

Web Oct 25, 2022 In a separate bowl, whisk the egg and milk together. Slice the fish into big chunks. Dip the fish fillets into the egg mixture, followed by …
From momsdish.com
4.8/5
Total Time 30 mins
Category Seafood
Calories 416 per serving

Slice fish into serving size portions. Dip fish fillets into egg mixture and then into panko crumbs mixture.
Preheat skillet to a medium high, with a bit of oil. Fry fish a few minutes on each side until golden brown. Fry it for about 5 minutes, depending on the thickness of the fish. Clean off extra crumbs between each fish fillets.

Crunchy Panko Fish Sticks With Quick Lemon Herb Aioli Food

CRISPY PANKO FISH STICKS

Hello, homemade Panko Fish Sticks! Say goodbye to soggy fish sticks from the freezer! These fish sticks are ready for the table in about 30 minutes and are sure to please the whole family.

PANKO-BREADED FISH STICKS

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.

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