Panko-Crusted Fish Sticks

Fish sticks have always intimidated me.  No, not the actual fish stick itself!  The making of the fish stick.  I haven’t had much luck, too greasy, too soggy, too much breading.  You name it, I had an issue with it.  That is until I discovered this one!  Even the kids enjoyed these.  That’s how I know they are good!


1 Tbs milk
2 large eggs, lightly beaten
1 lb halibut fillets (original recipes said to cut into strips, I left them as is and they turned out perfect)

1 cup panko
3/8 tsp kosher salt, divided
3/8 tsp freshly ground black pepper, divided
4 Tbs canola oil, divided

Dipping Sauce (I did not make this)

1/4 cup light sour cream
3 Tbs canola mayonnaise

2 Tbs finely chopped bread-and-butter pickles
t tsp minced capers


Combine milk and eggs in a large bowl; stir with a whisk.  Add fish, toss gently to coat.  Place panko, 1/4 tsp salt and 1/4 tsp pepper in large zip-lock bag.  Add fish to panko mixture and shake bag gently to coat fish.
Heat a large nonstick skillet over medium-high heat.  Add 2 Tbs oil to pan; swirl to coat.  Add half of the fish; cook 4 minutes or until done, turning occasionally to brown on all sides.  Repeat procedure with remaining 2 Tbs oil and fish.
Combine dipping sauce ingredients and remaining salt and pepper;

serve with fish if desired.

Serves 4

*Derived from Cooking Light

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