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Panko-Crusted Fish Sticks with Herb Dipping Sauce

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Homemade fish sticks are far superior to frozen ones -- the whole family will enjoy them.

Source: Everyday Food, May 2007
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

To make fish sticks, cut tilapia fillets in half lengthwise down center line. Halve again lengthwise, then crosswise.

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Reviews

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How would you rate this recipe?
311
  • ehguy11
    15 FEB, 2008
    Very quick...I had the fish breaded and the Herb Dipping Sauce ready to go before the oven reached 475 degrees! I made a garden salad while it baked in the oven, then dinner was ready! Delicious too!
    Reply
    • acesaffronseo
      15 SEP, 2018
      Hey, Thank you for this amazing article I really like your way of defining the recipe and I never made fish like that before surely going to try it in this coming weekend because i have invited some guests in my home so it will be better Idea to serve them, Can you please tell me that is it possible to use this persian saffron or Not ? because I have this Your article made me think before using it with this recipe, I hope you can reply me quickly Please also mention quantity of using so i will follow you if possible of using it, Thanks
  • gee21302
    28 JUN, 2014
    The seasoning is too bland. I suggest adding fresh chopped thyme to the panko and other dried seasonings you like. The crispiness was good enough. Sauce was tasty; I added fresh thyme to it.
    Reply
  • TinLizzie
    23 JAN, 2014
    This recipe is delicious, quick, and a family favorite. I have made it with both haddock and chilean sea bass. It is truly superb for a splurge with the chilean sea bass. My husband who does not care for fish asks for seconds. I've used Emeril's panko and followed the recipe exactly except I cook the fish at 425. Panko is a golden brown and fish is tender and moist. The dipping sauce is excellent. I've roasted vegetables on a separate baking pan at the same time as the fish. Excellent recipe!
    Reply
  • Eggplayer
    8 SEP, 2013
    These were delicious. I used cod because tilapia wasn't available at the time. No need to toast the Panko if you use whole-wheat Panko because whole-wheat is already toasty looking. We liked the sauce as well, but I think next time I'll try plain non-fat Greek yogurt instead of mayo. This recipe is a keeper.
    Reply
  • mckneelie
    25 AUG, 2013
    Actually horseradish has to be refrigerated. You can find Gold's horseradish in the dairy section, next to sour cream and such. They make regular, hot and beets with horseradish (delish and a nice color) I love fish sticks and will definitely be making this soon!
    Reply
  • MSGODIN
    23 AUG, 2013
    Horseradish sauce is usually found in the grocery stores near the catsups, mustards, etc. It is only white. I toast the Panko crumbs on a cookie sheet in a 300 degree oven. DON'T take your eyes off them it only takes minutes.
    Reply
  • Maxwell Smart
    23 AUG, 2013
    ... so where oh where does one find prepared white horseradish? Does it come in many other colors? Also, how does one toast the Panko breadcrumbs so the fillets come out of the oven a golden brown, as was suggested by Sarah but not demonstrated? Me thinks that these fillets are just ok if prepared following this recipe but the lack of color takes away from the dish. Great suggestion about using sweet relish in the herb dipping sauce! I add Chili Sauce to kick this sauce up a notch.
    Reply
  • joycmc
    22 AUG, 2013
    Thanks bjulian for the information on how to print the recipes. I tried it and get ONLY the recipe and not all the unncessary pages. Thanks again.
    Reply
  • bljulian
    22 AUG, 2013
    I look forward to the daily recipes and I'll try this one tonight. I do have a laptop in my kitchen but still like to print the recipes. I am not having trouble printing the recipes, but did with the old format. Tip: Remember to scroll down below the picture. A task bar will appear at the top of the screen. Click the print icon. Most recipes print on a single page (which I love), but some do have a second (usually wasted) page. Hope this helps.
    Reply
  • Becca594
    22 AUG, 2013
    I agree 100% PLEASE go back to old format. I have sent numerous email regarding inability to print recipes! The old format was perfect. Why change something that was not broken??? Sarah, your videos are great, but who has a PC in their kitchen to follow recipes since we cannot print them! Please fix or help. Thank you, RebeccaL
    Reply

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