Ingredient Checklist


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

  • 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 (4)

94 Ratings
  • 5 star values: 17
  • 4 star values: 18
  • 3 star values: 33
  • 2 star values: 19
  • 1 star values: 7
Rating: 5 stars
Used this technique with pollock, shrimp and a fryer basket. Perfect!
Rating: Unrated
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.
Rating: Unrated
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.
Rating: Unrated
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.