Best 2 Panko Breaded Fish Sticks Recipes

In the realm of culinary delights, where flavors dance on the palate and textures tantalize the senses, there exists a dish that has captured the hearts of seafood lovers worldwide: panko breaded fish sticks. These crispy, golden-brown morsels of flaky fish enveloped in a crunchy panko crust are a symphony of flavors and textures that promise an unforgettable culinary experience. Whether served as a quick and easy weeknight meal or as a party appetizer that will have your guests clamoring for more, panko breaded fish sticks are a versatile dish that will satisfy any craving. Embark on a culinary journey as we explore the secrets behind creating the perfect panko breaded fish sticks, ensuring that every bite is a crispy, flavorful delight.

Here are our top 2 tried and tested recipes!

PANKO-BREADED FISH STICKS

Panko-Breaded Fish Sticks image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 6

Ingredients

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.

CRISPY PANKO BREADED FISH STICKS

Crispy Panko Breaded Fish Sticks image

Have you heard of Swai? Well, I had no idea what it was when I first saw it at an Asian grocery store last summer when I was in Minnesota. It was $2.99 a pound and so I decided to give it a try. Was I ever surprised by the light and flaky texture with a very mild flavor. We breaded it with Panko and it was simply amazing! You can...

Provided by Miranda Roderick

Categories Fish

Time 1h30m

Number Of Ingredients 19

Ingredients

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!

Tips:

Choose the right fish: Firm-fleshed fish like cod, haddock, or tilapia work best for fish sticks. They hold their shape well when breaded and fried.
Use fresh or frozen fish: Fresh fish is always the best option, but frozen fish can also be used. Just be sure to thaw it completely before cooking.
Make sure the fish is dry: Pat the fish dry with paper towels before breading it. This will help the breading adhere better.
Use a light touch when breading the fish: Don't press the breading into the fish too hard, or it will become too dense.
Fry the fish sticks in hot oil: The oil should be hot enough to sizzle when the fish sticks are added. This will help them cook evenly and prevent them from becoming greasy.
Don't overcrowd the pan: Fry the fish sticks in batches if necessary to avoid overcrowding the pan. This will help them cook evenly.
Serve the fish sticks with your favorite dipping sauce: Tartar sauce, ketchup, or ranch dressing are all popular options.

Conclusion:

Panko-breaded fish sticks are a delicious and easy-to-make seafood dish. They are perfect for a quick weeknight meal or a fun weekend snack. With a few simple tips, you can make sure your fish sticks are crispy, flavorful, and perfectly cooked. So next time you're looking for a tasty and satisfying seafood dish, give panko-breaded fish sticks a try. You won't be disappointed!

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