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Panko-Breaded Fish Sticks

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Panko-Breaded Fish Sticks

Ingredients

Serves 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

Directions

  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.
, April 2006

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