Ingredients
- 1-pound piece boneless, skinless cod and/or boneless chicken strips*
- 2 cups panko (Japanese coarse bread crumbs)
- 1 cup all-purpose flour
- 2 teaspoons kosher salt, plus for seasoning
- 3 large eggs
- Freshly ground black pepper
- Corn oil, for frying
- Tartar Dipping Sauce, recipe follows
- *If also making chicken fingers, follow the same method and use separate pans.
Directions
Prepare a paper towel-lined baking pan and set aside. Cut each fillet into 1-inch strips. Toss the panko, flour, and 2 teaspoons salt in 1 shallow bowl or pie plate, and beat the eggs lightly in another.
Heat about 1/4-inch of oil in a large skillet over medium-high heat. Season the fish all over with salt and pepper, dip in the eggs, and then press into the panko mixture to coat evenly, shaking off any excess. Carefully place the fish in the hot oil, taking care not to crowd the pan. Adjust the heat as necessary to maintain a constant sizzle. Fry the fish, turning once, until evenly brown, about 2 to 3 minutes total. Transfer to paper towels to absorb excess oil, and, if necessary, keep warm in the oven on the rack. Repeat with the rest of the fish. Serve hot with the dipping sauce.
2/3 cup mayonnaise
1/4 cup sweet pickle relish
Freshly squeezed juice from 1/2 lemon (about 1 tablespoon)
Stir together the mayonnaise, relish, and lemon juice. Chill for 10 minutes. Serve.
Yield: 1 cup sauce
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By mfazal
new hyde park, NY
on March 08, 2010
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Crispy and Crunch!!!! My kids love it and the grown ups can't keep their hands off it either.
By rmoosavi_11449090
Deptford, NJ
on October 14, 2009
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Just made this for my 7 and 8-yr old girls. My older one is incredibly picky, I have to rotate the same 4-5 meals all the time... I am constantly cooking something different for her. She loved them and approved them to go in the weekly rotation. My younger child who does not like store-bought fish sticks at all, enjoyed these super-crispy fish sticks.
I used tilapia instead of cod, since it was what I had on hand, I cooked the "thinner" portions for less time.
I added Cajun and Old Bay seasoning to the eggs and the flour that I dredged them in and I used 4C seasoned panko breadcrumbs for the coating. Beware of burning them, panko fries up very quickly - make sure the oil is med-high.
They came out super-moist and the quality of the fish seemed so superior to the store-bought fish sticks. I especially loved that it was so quick, including thawig the frozen fillet, it took me 30 minutes from start to finish. Great recipe!
By jordanengland_1...
Royal Oak, MI
on August 04, 2008
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Super easy and quick. Not at all greasy. Will definitely make again!
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