Best 5 Crispy Panko Breaded Fish Sticks Recipes
Crispy panko-breaded fish sticks are a delightful seafood appetizer or main course that combines the tender, flaky texture of fish with a crispy, golden-brown coating. These fish sticks are made with fresh fish fillets, coated in a mixture of panko breadcrumbs, Parmesan cheese, herbs, and spices, and then fried until perfectly crispy. Serve them with tartar sauce, lemon wedges, and your favorite sides for a complete and satisfying meal.
This recipe article provides two variations of crispy panko-breaded fish sticks: the classic version and a healthier baked version. The classic version is fried in oil until golden brown, while the baked version is coated with cooking spray and baked in the oven until crispy. Both versions are equally delicious and offer a different texture experience.
In addition to the main recipe, the article also includes a recipe for homemade tartar sauce, which is the perfect dipping sauce for fish sticks. The tartar sauce is made with mayonnaise, chopped pickles, onion, and herbs, and adds a tangy, creamy flavor to the fish sticks.
Whether you prefer the classic fried version or the healthier baked version, crispy panko-breaded fish sticks are a sure crowd-pleaser. They are perfect for a quick and easy weeknight dinner, a fun appetizer for parties, or a delicious seafood lunch.
CRISPY PANKO BREADED FISH STICKS
Have you heard of Swai? Well, I had no idea what it was when I first saw it at an Asian grocery store last summer when I was in Minnesota. It was $2.99 a pound and so I decided to give it a try. Was I ever surprised by the light and flaky texture with a very mild flavor. We breaded it with Panko and it was simply amazing! You can...
Provided by Miranda Roderick
Categories Fish
Time 1h30m
Number Of Ingredients 19
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!
BAKED FISH STICKS
Steps:
- Preheat the oven to 375 degrees. Salt and pepper the cod strips.
- Create a breading station for the fish. In one bowl add the flour. In the second bowl whisk together the eggs and salt. In the last bowl add the Panko, parmesan cheese, old bay seasoning, and garlic powder.
- First dip the cod in the flour, then the egg, and lastly the Panko mix.
- Place on a parchment paper lined baking sheet. Bake for 15-20 minutes or golden and crispy.
Nutrition Facts : Calories 302 kcal, Carbohydrate 25 g, Protein 31 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 153 mg, Sodium 717 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
PANKO-BREADED FISH STICKS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 6
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.
CRISPY BAKED FISH WITH TARTAR SAUCE
Charming fish shacks and salty sea air aren't a weeknight possibility for most of us, but thankfully, this recipe is. It features a clever technique from recipe developer Molly Kreuger: Creamy tartar sauce is spread on the fish to add flavor, keep the fillets moist during cooking and help the bread crumbs adhere to the fish. (Feel free to use your favorite tartar sauce in place of the one below.) The fish is baked until nearly cooked through, then broiled to toast the breadcrumb topping. The end result is crispy, creamy, tangy and moist, all of which is achieved without having to deal with a big pot of oil. Eat with more tartar sauce and a squeeze of lemon.
Provided by Ali Slagle
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees and set a rack in the upper part. In a medium bowl, stir together the mayonnaise, capers, pickles, herbs and Worcestershire sauce. Using a Microplane, finely grate the garlic into the bowl, then grate in the zest of the lemon. (Hold onto the lemon; you'll use the juice later.) Stir to combine and season the tartar sauce to taste with salt and lots of pepper.
- In a small bowl, stir together the panko and olive oil; season with salt and pepper.
- Pat the fish dry on all sides and season lightly all over with salt and pepper. Transfer to a lightly greased or foil-lined sheet pan. Coat the top with a thin layer of the tartar sauce (a scant tablespoon per fillet). Sprinkle the panko evenly on top (about 2 tablespoons per fillet), pressing gently to adhere.
- Bake the fish on the top rack until almost cooked through, 10 to 15 minutes for fillets between ½- and ¾-inch-thick (though you should check earlier, if using a thinner fish). An instant-read thermometer should read somewhere between 125 and 130 degrees when inserted into the thickest part of the fish.
- Meanwhile, add 1 tablespoon juice from the lemon to the tartar sauce and cut the remaining lemon into 4 wedges for serving.
- When the fish is nearly cooked through, switch the oven to broil. Broil the fish on the top rack until the bread crumbs are golden and the fish flakes easily and registers 140 degrees in the thickest part, 2 to 3 minutes. Eat with a spoonful of tartar sauce, more black pepper and a squeeze of lemon. (Any extra tartar sauce will keep for up to a week in the fridge.)
PANKO-BREADED FISH STICKS
Make and share this Panko-Breaded Fish Sticks recipe from Food.com.
Provided by Chef mariajane
Categories Healthy
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
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 excess; dip into egg. Transfer to panko, covering fish completely and pressing lightly to adhere. Arrange fish in the pan in a single layer without any crowding; fry until golden brown and cooked through, about 1 minute per side. Transfer to a paper towel-lined plate to drain; season with salt. Serve immediately.
Nutrition Facts : Calories 442.3, Fat 7.7, SaturatedFat 2, Cholesterol 144.1, Sodium 767.7, Carbohydrate 62.9, Fiber 3.3, Sugar 3.5, Protein 27.7
Tips:
- Use fresh, firm fish fillets for the best results.
- Cut the fish fillets into even-sized strips so that they cook evenly.
- Season the fish fillets with salt and pepper before breading them.
- Use a shallow dish for dredging the fish fillets in the flour, egg, and panko breadcrumbs.
- Press the panko breadcrumbs firmly onto the fish fillets so that they adhere well.
- Fry the fish fillets in hot oil until they are golden brown and crispy.
- Drain the fish fillets on paper towels before serving.
- Serve the fish sticks with your favorite dipping sauce, such as tartar sauce or ranch dressing.
Conclusion:
Crispy panko-breaded fish sticks are a delicious and easy-to-make seafood dish that is perfect for a quick and tasty meal. The panko breadcrumbs give the fish sticks a crispy and flavorful coating, while the tender fish inside melts in your mouth. Serve the fish sticks with your favorite dipping sauce and enjoy!
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