Panko-Crusted Fish Sticks
Posted: May 20, 2013 Filed under: Dinner, Main, Seafood
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.
*Derived from Cooking Light