Crispy Fish Sticks
Serves: 5
Kirstin Bosco
1 January 1970
Based on User reviews:
47
Spice
55
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Place eggs, panko, and flour in 3 separate shallow medium bowls
2
Season fish with salt and pepper
3
Working in batches, dredge fish in flour, shaking off excess
4
Coat with egg, allowing excess to drip back into bowl
5
Coat with panko, pressing to adhere
6
Transfer fish to a plate
7
Heat 1/2 cup oil in a large skillet over medium-high heat
8
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
9
Transfer fish sticks to a paper towel-lined plate; season with salt
10
DO AHEAD: Fish sticks can be breaded 2 days ahead
11
Cover and chill, or freeze in resealable plastic bags up to 3 months
12
Fish sticks can be cooked from frozen (cooking time will be slightly longer)
13
Place eggs, panko, and flour in 3 separate shallow medium bowls
14
Season fish with salt and pepper
15
Working in batches, dredge fish in flour, shaking off excess
16
Coat with egg, allowing excess to drip back into bowl
17
Coat with panko, pressing to adhere
18
Transfer fish to a plate
19
Heat 1/2 cup oil in a large skillet over medium-high heat
20
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
21
Transfer fish sticks to a paper towel-lined plate; season with salt
22
DO AHEAD: Fish sticks can be breaded 2 days ahead
23
Cover and chill, or freeze in resealable plastic bags up to 3 months
24
Fish sticks can be cooked from frozen (cooking time will be slightly longer)