Best Panko Panfried Fish Strips Recipes

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CRISPY PANKO FISH STICKS



Crispy Panko Fish Sticks image

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

For the quick tartar sauce:
1 cup mayonnaise
1 cup minced pickles, about two small pickles diced
Juice from 1/2 lemon
Pinch of salt and pepper
DAD ADD: Chili Malt Vinegar
1/4 cup malt vinegar
1 tablespoon chili oil
For the fish fingers:
1 pound firm, skinless white fish, such as cod, pollack, or haddock (ask the fishmonger to skin the fish, if needed)
1 cup all-purpose flour
3 large eggs, whisked
2 cups panko breadcrumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups vegetable oil, for frying

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-BREADED FISH STICKS



Panko-Breaded Fish Sticks image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

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.

PANKO PANFRIED FISH STRIPS



Panko Panfried Fish Strips image

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

1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
4 tilapia fillets (1 1/2 lb), cut in half lengthwise
3/4 cup fat-free buttermilk
1 1/2 cups Progresso™ panko crispy bread crumbs
4 1/2 teaspoons olive oil

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

GOLDEN PAN-FRIED FISH



Golden Pan-Fried Fish image

A Golden Pan-Fried Fish recipe. Serve lemon wedges alongside fish.

Provided by Maria Helm Sinskey

Categories     Beer     Back to School     Dinner     Halibut     Family Reunion     Pan-Fry     Bon Appétit     Sugar Conscious     Pescatarian

Yield Makes 4 servings plus leftovers

Number Of Ingredients 10

2 pounds 1 1/2-inch-thick halibut
1 3 1/2-ounce package panko (Japanese breadcrumbs; 1 1/2 cups)*
1 tablespoon finely chopped fresh Italian parsley
2 teaspoons coarse kosher salt
2 teaspoons finely grated lemon
1/2 teaspoon cayenne pepper
3 large egg whites
1/4 cup dark ale or non-alcoholic (such as O'Doul's)
3 tablespoons (or more) extra-olive oil
Quick Tartar Sauce

Steps:

  • Cut fish into 4x1 1/4-inch rectangular Sprinkle with salt and pepper. Combine next 5 ingredients in large bowl.
  • Whisk egg whites and ale in medium bowl. Add fish to ale mixture and turn to coat; shake off excess, then turn fish in panko mixture to coat all sides. Place on plate.
  • Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add half of fish sticks. Cook until golden and just opaque in center, about 2 minutes per side. Repeat with remaining fish sticks, adding more oil to skillet as necessary. Transfer fish to paper towels; sprinkle with salt and pepper. Serve immediately with tartar sauce.
  • Available in the Asian foods section of some supermarkets and at Asian markets.

PARMESAN PANKO FISH STICKS



Parmesan Panko Fish Sticks image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h20m

Yield 2 servings

Number Of Ingredients 13

One 10-ounce cod fillet, cut into 5 strips
Kosher salt and freshly ground black pepper
1 cup mayonnaise
1/2 cup fresh parsley leaves, finely chopped
1/2 bunch fresh dill, minced
1/4 cup minced dill pickles
2 tablespoons drained capers
1 lemon, plus wedges for serving
1 cup all-purpose flour
3 large eggs
1 cup panko
1/2 cup finely ground Parmesan
1 cup canola oil

Steps:

  • Season the cod with salt 1 hour before breading.
  • Combine the mayonnaise, 1/4 cup parsley, dill, pickles and capers in a medium bowl. Stir in the juice from 1/2 lemon, check seasoning and add salt and pepper if necessary. Set the sauce aside.
  • Combine the flour and a pinch of salt in a shallow or medium bowl. Beat the eggs in a separate shallow bowl. Combine the panko, cheese, remaining 1/4 cup parsley and the zest from 1 lemon in another shallow bowl. This is your breading station.
  • Dredge the cod strips in flour, followed by the egg and finishing with the breadcrumb mixture.
  • Heat the oil in a medium (10-inch) straight-sided pan or skillet until hot, 350 to 360 degrees F. Add the fish sticks and shallow-fry, turning so they brown evenly, 4 to 6 minutes total.
  • Drain the fish sticks on a paper towel-lined plate or wire rack and season with salt. Serve with the sauce and lemon wedges.

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