PANKO CRUSTED FISH STICKS RECIPES

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PANKO-CRUSTED FISH STICKS RECIPE | MYRECIPES



Panko-Crusted Fish Sticks Recipe | MyRecipes image

These fish sticks are easy, kid-friendly and coated in crunchy panko breakcrumbs. Don't forget to serve with the dipping sauce and lemon wedges for a great weeknight dinner.

Provided by Mary Drennen

Yield Serves 4 (serving size: 5 fish sticks and about 1 1/2 tablespoons sauce)

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)
.38 teaspoon kosher salt, divided
.38 teaspoon freshly ground black pepper, divided
2 tablespoons canola oil, divided
¼ 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.

Nutrition Facts : Calories 382 calories, CarbohydrateContent 13.2 g, CholesterolContent 136 mg, FatContent 22.1 g, FiberContent 0.6 g, ProteinContent 29.5 g, SaturatedFatContent 2.9 g, SodiumContent 463 mg

PANKO-CRUSTED FISH STICKS WITH HERB DIPPING SAUCE RECIPE ...



Panko-Crusted Fish Sticks with Herb Dipping Sauce Recipe ... image

Homemade fish sticks are far superior to frozen ones -- the whole family will enjoy them.

Provided by Martha Stewart

Categories     Seafood Recipes

Total Time 35 minutes

Prep Time 20 minutes

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.

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PANKO CRUSTED FISH STICKS - BIGOVEN
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Calories 748 calories per serving
  • "1. 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. 2. 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. 3. 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."
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