Best Crispy Panko Breaded Fish Sticks Recipes

Crispy Panko Breaded Fish Sticks image

Provided by Miranda Roderick

Categories Fish

Time 1h30m

Number Of Ingredients 19

BREADED FISH STICKS
4 swai fillets (approximately 1 1/2 -2 pounds), thawed
2 eggs, beaten
1/2 c flour
1 c panko bread crumbs
1 Tbsp sweet heat blend, optional*
olive oil
butter
salt and pepper to taste
*if you do not use the sweet heat blend, you can add 1/2 tsp salt and 1/2 tsp pepper to panko and flour mixture.
SWEET HEAT BLEND SEASONING*
1/2 tsp granulated garlic
1/2 tsp granulated onion
1/4 tsp chili powder, optional
1 tsp paprika
1/4 tsp dried cilantro
1/2 tsp sugar
1/4 tsp tsp salt
1/4 tsp tsp pepper

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!

Panko-Breaded Fish Sticks image

Provided by Martha Stewart

Number Of Ingredients 6

2 cups panko (coarse Japanese breadcrumbs)
1 cup all-purpose flour
2 large eggs, lightly beaten
Coarse salt and freshly ground pepper
Vegetable oil, for frying
1 pound sole fillet, cut into 1-by-3-inch pieces

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.