Panko Fried Haddock 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 HADDOCK

Steps:

• Preheat over to 500 degrees. Heating at a higher tempeture for lower time keeps the fish moist- especially with milk.
• Clean fish well. Make sure to dry well. Cut into equal serving pieces.
• Place milk and breadcrumbs in seperate bowls.
• Soak fish in milk. This is the key to make it moist.
• Coat fish with panko breadcrumbs. Make sure to add seasoning to plain panko crumbs. I use oregano, pepper, ground mustard -- and have added hot peppers (but I like a little spice in everything). The key is adding some seasoning to the Panko breadcrumbs.
• Spray a glass cooking dish with PAM.
• Place each coated filet in the glass dish.
• Drizzle lemon juice equally over fish.
• Melt butter in micowave.
• Drizzle melted butter over fish.
• Cook for 15 minutes.
• Enjoy.

PANKO PANFRIED FISH STRIPS

Steps:

• Sprinkle garlic powder, salt and pepper evenly over fish. Place buttermilk and bread crumbs in separate shallow bowls. Dip fish strips, one at a time, in buttermilk, then coat with bread crumbs.
• In 12-inch nonstick skillet, heat 2 1/4 teaspoons of the oil over medium-high heat. Add 4 fish strips. Reduce heat to medium; cook 8 minutes, turning once, until fish flakes easily with fork. Remove from skillet to plate; cover to keep warm. Repeat with remaining 2 1/4 teaspoons oil and 4 fish strips.