New This Month

Panko-Breaded Fish Sticks

  • Servings: 4


  • 2 cups panko (coarse Japanese breadcrumbs)
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • Coarse salt and freshly ground pepper
  • Vegetable oil, for frying
  • 1 pound sole fillet, cut into 1-by-3-inch pieces


  1. Place panko, flour, and eggs in three separate shallow dishes; season flour with salt and pepper.

  2. Fill a large skillet with enough oil to reach a depth of 1/4-inch; heat over medium-high heat. Working in batches, dredge fish in flour, shaking off any excess; dip into egg. Transfer fish to panko, covering fish completely and pressing lightly to adhere. Arrange fish in the pan in a single layer without crowding; fry until golden and cooked through, about 1 minute per side. Transfer to a paper towel-lined plate to drain; season with salt. Serve immediately.

Reviews Add a comment

  • snowhund
    20 MAY, 2017
    Used this technique with pollock, shrimp and a fryer basket. Perfect!
  • britnym
    9 SEP, 2011
    Tried this last night and it was a huge hit. My 3 yr old loved it. I used the sole but I would use it with tilapia or cod as well. I've also used this recipe with shrimp and it is wonderful.
  • uujerri
    8 MAR, 2011
    I tried this today and it turned out great considering I didn't read the instructions...just the ingredients. The cod turned out yummy. I used Herbamare seasoning in the Panko/flour mixture. Used olive oil to fry at low heat.
  • twoivesswbell
    8 MAR, 2008
    These adult fish sticks are absolutely wonderful. I have used talapia and catfish just because that was what was available to me. Both turned out good. An easy mid-week supper.