Crispy Fish Sticks
Need a dairy free and pescatarian main course? Crispy Fish Sticks could be a tremendous recipe to try. One serving contains 624 calories, 28g of protein, and 45g of fat. For $2.35 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up cod fillets, eggs, vegetable oil, and a few other things to make it today. It is brought to you by Bon Appetit. From preparation to the plate, this recipe takes approximately 45 minutes. 5513 people have tried and liked this recipe. With a spoonacular score of 69%, this dish is solid. Try Crispy Fish Sticks, Crispy Fish Sticks, and Crispy Fish Sticks for similar recipes.
Servings: 4
Ingredients:
1 pound flounder or cod fillets, sliced crosswise into 3/4-inch-wide strips
2 large eggs, beaten to blend
1/4 cup all-purpose flour
Kosher salt, freshly ground pepper
2 cups panko (Japanese breadcrumbs)
3/4 cup vegetable oil, divided
Equipment:
bowl
frying pan
paper towels
ziploc bags
Cooking instruction summary:
Place eggs, panko, and flour in 3 separate shallow medium bowls.Season fish with salt and pepper. Working in batches, dredge fish in flour, shaking off excess. Coat with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere. Transfer fish to a plate.Heat 1/2 cup oil in a large skillet over medium-high heat. Working in 2 batches and adding 1/4 cup oil between batches, cook fish until golden brown and cooked through, about 3 minutes per side. Transfer fish sticks to a paper towel-lined plate; season with salt. DO AHEAD: Fish sticks can be breaded 2 days ahead. Cover and chill, or freeze in resealable plastic bags up to 3 months. Fish sticks can be cooked from frozen (cooking time will be slightly longer).
Step by step:
1. Place eggs, panko, and flour in 3 separate shallow medium bowls.Season fish with salt and pepper. Working in batches, dredge fish in flour, shaking off excess. Coat with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere.
2. Transfer fish to a plate.
3. Heat 1/2 cup oil in a large skillet over medium-high heat. Working in 2 batches and adding 1/4 cup oil between batches, cook fish until golden brown and cooked through, about 3 minutes per side.
4. Transfer fish sticks to a paper towel-lined plate; season with salt. DO AHEAD: Fish sticks can be breaded 2 days ahead. Cover and chill, or freeze in resealable plastic bags up to 3 months. Fish sticks can be cooked from frozen (cooking time will be slightly longer).
Nutrition Information:
covered percent of daily need
