Best 4 Panko Crusted Fish Sticks Recipes
**Panko-Crusted Fish Sticks: A Delightful Twist on a Classic Dish**
Elevate your seafood repertoire with our crispy and flavorful Panko-Crusted Fish Sticks. These golden-brown delights are a delightful twist on a classic dish, combining succulent fish fillets with a crunchy Panko breadcrumb coating. Whether you prefer cod, tilapia, or any other fish of your choice, this recipe guarantees a delightful culinary experience. Accompanied by three delectable dipping sauces – tangy Tartar sauce, creamy Lemon-Garlic Aioli, and spicy Sriracha Mayo – these fish sticks offer a burst of flavors that will tantalize your taste buds. Prepare to embark on a delightful journey of crispy textures and irresistible flavors with our Panko-Crusted Fish Sticks.
PANKO-CRUSTED FISH STICKS WITH HERB DIPPING SAUCE
Homemade fish sticks are far superior to frozen ones -- the whole family will enjoy them.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 475, with racks in top and bottom third. Line two baking sheets with aluminum foil; set aside.
- 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.
- 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 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.
Provided by EnjoyingLife
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
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 FISH STICKS WITH HERB DIPPING SAUCE
Steps:
- 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 FISH STICKS
Steps:
- Combine milk and eggs in a large bowl; stir with a whisk. Add fish, and toss gently to coat. Place panko, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top bag. Add fish to panko mixture; seal bag. Shake bag gently to coat fish. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of fish; cook 4 minutes or until done, turning occasionally to brown all sides. Repeat procedure with remaining 1 tablespoon oil and remaining fish. Combine sour cream, mayonnaise, pickles, capers, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl. Serve sauce with fish.
Tips:
- For the best results, use fresh, firm fish fillets. If using frozen fish, thaw it completely before cooking.
- Cut the fish fillets into even-sized strips or nuggets to ensure even cooking.
- To make sure the panko coating sticks to the fish, pat the fish dry with paper towels before dredging it in the panko crumbs.
- Use a combination of panko breadcrumbs and grated Parmesan cheese for a crispy, flavorful coating.
- Season the panko crumbs with salt, pepper, and your favorite herbs and spices for extra flavor.
- Bake the fish sticks on a greased baking sheet for 15-20 minutes, or until they are cooked through and golden brown.
- Serve the fish sticks with your favorite dipping sauce, such as tartar sauce, ketchup, or ranch dressing.
Conclusion:
These panko-crusted fish sticks are a delicious and easy-to-make meal that the whole family will enjoy. They are perfect for a quick and easy weeknight dinner or a fun weekend lunch. Serve them with your favorite dipping sauce and enjoy!
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