Friday, May 30, 2014

Panko Crusted Fish Sticks

* 1 tbsp milk (I used skim)
* 2 large eggs, beaten
* 1+ lb tilapia cut into 1 inch thick strips
* 1 cup panko breadcrumbs
* 1/2 tsp kosher salt
* 1/2 tsp black pepper
* 2 tbsp canola oil, divided

1. Combine milk and eggs in  a large shallow bowl and stir with a whisk.  In another bowl, combine the panko, salt and breadcrumbs.
2. Heat 1 tbs of the oil in a large skillet over medium high heat.
3. Dip the fish in the egg mixture and then in the breadcrumbs to lightly coat.
4. Place the fish in the hot oil and cook for 4-5 minutes, turning occasionally to brown on all sides.   After the first batch is done, add the second tbsp of oil and cook the second half of the fish.
5. Serve with tartar or cocktail sauce if desired and enjoy!

The original recipe called for halibut and 2% milk, but I had tilapia and skim on hand so we went with those.  My kids loved these, and we adults thought they were good, too!  To keep the first batch of fish sticks warm while cooking the second batch I placed them on a cookie sheet topped with a cooling rack and put them in a 200 F oven.  This way I was able to serve them all at once without any of them getting cold, and using the rack keeps them from getting soggy.

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