Best 3 Panko Panfried Fish Strips Recipes
Indulge in a culinary journey with our crispy panko-panfried fish strips, a symphony of flavors that will tantalize your taste buds. This delectable dish features tender fish fillets enveloped in a golden-brown panko crust, delivering a delightful crunch in every bite. Accompanied by three irresistible sauces – tartar, lemon-herb, and spicy mayo – each dip enhances the fish's natural flavors, creating a symphony of taste sensations. Whether you prefer the classic tang of tartar sauce, the vibrant zest of lemon-herb, or the fiery kick of spicy mayo, these sauces elevate the fish strips to culinary heights. Dive into the crispy, flavorful goodness of our panko-panfried fish strips, and prepare to embark on a taste adventure that will leave you craving more.
Here are our top 3 tried and tested recipes!
PANKO PANFRIED FISH STRIPS
Enjoy these fish strips made using Progresso® bread crumbs - a tasty dinner that's ready in just 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 310, Carbohydrate 18 g, Fat 1, Fiber 1 g, Protein 39 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 490 mg
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.
Provided by Nick Evans
Categories Dinner Deep Fried Kid-friendly Quick and Easy
Time 30m
Yield 4
Number Of Ingredients 16
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 PANFRIED FISH STRIPS
Make and share this Panko Panfried Fish Strips recipe from Food.com.
Provided by ElizabethKnicely
Categories Tilapia
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle garlic powder, salt and pepper evenly over fish. Place buttermilk and breadcrumbs in separate shallow bowls. Dip fish strips, one at a time, in buttermilk, then coat with breadcrumbs.
- 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.
Nutrition Facts : Calories 326.4, Fat 9.3, SaturatedFat 1.9, Cholesterol 62.5, Sodium 652.5, Carbohydrate 29.5, Fiber 1.9, Sugar 2.5, Protein 30.6
Tips:
- Opt for firm-fleshed fish like cod, haddock, or tilapia for perfect panko-fried fish strips.
- Ensure the fish is patted dry before coating to achieve a crispy exterior.
- The secret to a flavorful coating lies in the blend of panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, and salt & pepper. Adjust the spices to your taste.
- Create a well-seasoned flour mixture with salt and pepper for an extra layer of flavor.
- Use a combination of eggs and milk for the egg wash to help the coating adhere to the fish.
- For a golden-brown crust, fry the fish strips in a shallow pool of vegetable oil at 375°F (190°C).
- Avoid overcrowding the pan to ensure even cooking and prevent the oil temperature from dropping.
- Gently turn the fish strips halfway through cooking for even browning.
- Drain the cooked fish strips on a paper towel-lined plate to remove excess oil.
- Serve panko-fried fish strips hot with your favorite dipping sauce, such as tartar sauce, ketchup, or lemon wedges.
Conclusion:
Panko-fried fish strips are an easy-to-make, versatile dish that can be enjoyed as an appetizer, main course, or snack. With its crispy panko coating and tender, flaky fish interior, this dish is sure to be a crowd-pleaser. Whether you're cooking for a weeknight dinner or a special occasion, panko-fried fish strips are a delicious and satisfying choice. Experiment with different spices and herbs in the coating mixture to create unique flavor combinations that suit your taste buds. So, gather your ingredients, heat up your skillet, and let's embark on a culinary journey to create these crispy and delightful panko-fried fish strips!
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