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
CRISPY FISH STICKS
Provided by Sue Li
Categories Fish Fry Kid-Friendly Quick & Easy Dinner Lunch Seafood Breadcrumbs Bon Appétit Sugar Conscious Pescatarian Dairy Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Place eggs, panko, and flour in 3 separate shallow medium bowls.
- Season fish with salt and pepper. Working in batches, dredge fish in flour, shaking off excess. Coat with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere. Transfer fish to a plate.
- Heat 1/2 cup oil in a large skillet over medium-high heat. 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.
- Transfer fish sticks to a paper towel-lined plate; season with salt.
- DO AHEAD: Fish sticks can be breaded 2 days ahead. Cover and chill, or freeze in resealable plastic bags up to 3 months. Fish sticks can be cooked from frozen (cooking time will be slightly longer).
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love