Best Panko Crusted Fish Sticks Recipes

Panko-Crusted Fish Sticks with Herb Dipping Sauce image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 11

1 large egg, lightly beaten
coarse salt and ground pepper
2 cups panko
1 tablespoon Old Bay Seasoning
2 tablespoons olive oil
1 1/2 pounds tilapia fillets, cut into wide strips (see note, above)
1/2 cup light mayonnaise
1/4 cup fresh parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice, plus lemon wedges for serving
2 teaspoons prepared white horseradish

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 image

Provided by EnjoyingLife

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 large egg, lightly beaten
coarse salt and pepper
2 cups panko breadcrumbs
1 tablespoon Old Bay Seasoning
2 tablespoons olive oil
1 1/2 lbs tilapia fillets, cut into wide strips (see note, above)
1/2 cup light mayonnaise
1/4 cup fresh parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice, plus lemon wedges for serving
2 teaspoons prepared white horseradish

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 image

Categories Fish

Yield 4 people

Number Of Ingredients 11

1 large egg, lightly beaten
coarse salt and ground pepper
2 cups panko
1 tablespoon Old Bay Seasoning
2 tablespoons olive oil
1 1/2 pounds tilapia fillets, cut into wide strips (see note, above)
1/2 cup light mayonnaise
1/4 cup fresh parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice, plus lemon wedges for serving
2 teaspoons prepared white horseradish

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 image

Number Of Ingredients 11

1 tablespoon 2% reduced-fat milk
2 large eggs, lightly beaten
1 pound halibut fillets, cut into 20 (1-inch) strips
1 cup panko (Japanese breadcrumbs)
3/8 teaspoon kosher salt, divided
3/8 teaspoon freshly ground black pepper, divided
2 tablespoons canola oil, divided
1/4 cup light sour cream
3 tablespoons canola mayonnaise
2 tablespoons finely chopped bread-and-butter pickles
2 teaspoons minced capers

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.