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Recipe courtesy of Geoffrey Zakarian

Parmesan Panko Fish Sticks

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  • Level: Easy
  • Total: 1 hr 20 min (includes resting time)
  • Active: 20 min
  • Yield: 2 servings



  1. Season the cod with salt 1 hour before breading.
  2. 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.
  3. 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.
  4. Dredge the cod strips in flour, followed by the egg and finishing with the breadcrumb mixture.
  5. 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.
  6. Drain the fish sticks on a paper towel-lined plate or wire rack and season with salt. Serve with the sauce and lemon wedges.