Recipe courtesy of Geoffrey Zakarian
Recipe courtesy of Geoffrey Zakarian
Watch how to make this recipe.
Parmesan Panko Fish Sticks
Getting reviews...
- Level: Easy
- Total: 1 hr 20 min (includes resting time)
- Active: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 2488
- Total Fat
- 218 g
- Saturated Fat
- 30 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 59 g
- Cholesterol
- 410 mg
- Sodium
- 1774 mg
- Level: Easy
- Total: 1 hr 20 min (includes resting time)
- Active: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 2488
- Total Fat
- 218 g
- Saturated Fat
- 30 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 59 g
- Cholesterol
- 410 mg
- Sodium
- 1774 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- 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.
