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Crispy Panko Fish Sticks
Crispy Panko Fish Sticks
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Delicious homemade Panko Fish Sticks ready in 30 minutes; crispier and tastier than store-bought. Perfect family favorite!
Ingredients:
  • For the quick tartar sauce:
  • 1 cup mayonnaise
  • 1 cup minced pickles, about two small pickles diced
  • Juice from 1/2 lemon
  • Pinch of salt and pepper
  • DAD ADD: Chili Malt Vinegar
  • 1/4 cup malt vinegar
  • 1 tablespoon chili oil
  • For the fish fingers:
  • 1 pound firm, skinless white fish, such as cod, pollack, or haddock (ask the fishmonger to skin the fish, if needed)
  • 1 cup all-purpose flour
  • 3 large eggs, whisked
  • 2 cups panko breadcrumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups vegetable oil, for frying
Instructions:
  • For the tartar sauce, mix mayonnaise, pickles, lemon juice, salt, and pepper. Adjust seasonings to taste. Keep it chunky. Optional: use fewer pickles or swap half the mayo with Greek yogurt for fewer calories. Store covered in the fridge for up to a week.
  • Combine the malt vinegar and chili oil in a small bowl to create a flavorful chili malt vinegar dip or brush for fish sticks or French fries.
  • Prep the fish by checking for bones. Run your hands along the filet to remove any bones you feel. Use clean tweezers to carefully pull out any bones. Cut the fish into 3-inch long strips that are 1/2-inch thick. Season the fish strips generously with salt and pepper.
  • Prepare the fish coating station by setting up three bowls with flour, whisked eggs, and panko crumbs. Place a baking sheet nearby. Dredge the fish in flour first, then dip in eggs, and coat generously with panko crumbs, pressing down for a perfect crust. Transfer the coated fish sticks to the baking sheet and allow them to rest while you heat the oil.
  • In a skillet over medium heat, warm about 2 cups of oil, filling the skillet 1 1/2 to 2 inches deep. The oil should be hot enough for frying when a few breadcrumbs sizzle upon contact and rise to the surface right away. There's no need for the oil to fully submerge the fish sticks.
  • Fry the fish sticks in hot oil, making sure to add them in a single layer in the skillet without crowding. Cook for 3 minutes until nicely browned on one side, then flip and cook for another 3 minutes. Remove and let cool on paper towels before frying the second batch.
  • To enjoy, serve the warm fish sticks with tartar sauce and chili malt vinegar, if desired. For reheating, bake the fish sticks in a 350°F oven for a few minutes until heated through, if prepared in advance.

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