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Crunchy Panko Fish Sticks with Quick Lemon-Herb Aioli
Crunchy Panko Fish Sticks with Quick Lemon-Herb Aioli
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Prep Time:
35 minutes
Total Time:
35 minutes
Crispy fish sticks with tangy lemon-herb aioli.
Ingredients:
  • 1/4 cup mayonnaise
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon chopped fresh chives
  • 2 teaspoons chopped fresh dill weed
  • 1 teaspoon grated lemon peel
  • 2 teaspoons fresh lemon juice
  • 1/2 cup Gold Medal™ all-purpose flour
  • Salt and pepper
  • Paprika
  • 1/4 cup milk
  • Several dashes hot sauce
  • 1 1/2 cups Progresso™ panko crispy bread crumbs
  • 1 lb cod fillets, cut into sticks
  • Canola oil for frying
Instructions:
  • Combine the Lemon-Herb Aioli ingredients in a small bowl. Chill covered until serving time.
  • Prepare 3 wide, shallow dishes. In the first dish, combine flour, a pinch of salt, a pinch of pepper, and a pinch of paprika. In the second dish, whisk together egg, milk, and hot sauce. In the last dish, mix bread crumbs, a pinch of salt, a pinch of pepper, and a pinch of paprika.
  • Coat fish sticks in seasoned flour, then dip into egg mixture and bread crumb mixture, making sure to press the crumbs onto the fish. Arrange on a plate and repeat with the remaining fish until all are coated.
  • Preheat a 10-inch cast-iron or nonstick skillet over medium-high heat. Add enough oil to reach halfway up the sides of the fish pieces (about 1/4 to 1/2 inch). Fry fish sticks in batches until golden brown, crispy, and firm, a few minutes on each side. Place on a paper towel-lined plate to drain. Repeat with remaining fish sticks. Serve with aioli and lemon wedges, if desired.

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