Watch

Panko-Breaded Fish Sticks

Name: Panko-Breaded Fish Sticks
Yield: 4 servings
Ingredients: 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

Servings

Ingredients

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.

Similar Recipes

Reviews

How would you rate this recipe?

snowhund

20 MAY, 2017

Used this technique with pollock, shrimp and a fryer basket. Perfect!
Reply
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.
Reply
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.
Reply
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.
Reply

I'm in the mood for:

See Recipes