Time 45m Yield 5 servings Number Of Ingredients 11 Steps:
Preheat the oven to 450 degrees F. Grease a sheet pan with the olive oil. Cut the fish fillets into 2 1/2-inch-long and 1-inch-wide strips. Combine the flour, salt, and pepper in a shallow bowl. Set aside. Combine the breadcrumbs, parsley and butter with a fork in a separate shallow bowl. Add the Parmesan and stir to combine. Beat the eggs in a third bowl. Bread the fish by giving the strips a good coating of the seasoned flour. Tap off any excess. Dip in the beaten eggs until coated. Roll the egg-coated fish in the crumb mixture. If need be, press the breadcrumbs into the fish. Place on the oiled sheet pan. Bake for 10 minutes, then flip the fish sticks and continue cooking until the breading is deep golden and the fish is cooked through, about another 8 minutes. Serve with ketchup.
Time 1h30m Number Of Ingredients 10 Steps:
Place the fish fillets in the freezer until firm, about 30 minutes, then finely chop. (If you bought them frozen, thaw for half an hour at room temp before cutting.) Place the fish in a bowl along with 1/4 cup of the panko, 1 of the eggs, and the mayonnaise, mustard, salt, onion powder, and cayenne pepper. Use your hands or a large spoon to combine. Shape the fish mixture into 1 1/2-ounce finger-shaped sticks. Set on a sheet pan and refrigerate for 30 minutes to firm up. Meanwhile, beat the remaining 2 eggs in a shallow pie pan. Place the remaining cup of panko in a second pie pan and the flour in a third. When the fish sticks are firm, roll each stick in the flour, then egg, followed by the panko and place back on the sheet pan. (If you’re not ready to cook, cover with plastic wrap and refrigerate for up to 6 hours.) Place the oil in in the Dutch oven, attach a thermometer and bring to 350°F over medium-high heat. Line a half sheet pan with paper towels, then place a wire cooling rack upside-down on the paper towels. Fry half of the fish sticks until golden brown and they register 145°F on an instant-read thermometer, about 2 minutes. Using a spider, transfer to the prepared rack. Repeat with the remaining fish sticks. Serve hot with your favorite tartar sauce.
Time 25m Yield 2 servings. Number Of Ingredients 8 Steps:
Preheat oven to 400°. In a shallow bowl, mix bread crumbs and seasonings. Place flour and egg in separate shallow bowls. Dip fish in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere., Place on a baking sheet coated with cooking spray; spritz with butter-flavored cooking spray. Bake 10-12 minutes or until fish just begins to flake easily with a fork, turning once.
Time 30m Yield 4 servings Number Of Ingredients 8 Steps:
Preheat the oven to 400 degrees F. Salt and pepper the fish sticks. Place the flour on a rimmed plate and season with the garlic, mixing with a fork, and set aside. Place the bread and herbs (if using) in a food processor and pulse until uniform, but not too small. Season with salt and pepper. Transfer the breadcrumbs to a shallow baking dish or rimmed plate and set aside. Whisk the egg and 1 tablespoon water in a medium bowl. Dredge a piece of fish in the flour, gently shake off excess, and then dip the fish in the egg mixture, then the breadcrumbs, gently pressing into the crumbs. Repeat with the remaining pieces of fish. Place a metal cooling rack on top of a baking sheet, and mist with olive oil. Place the fish sticks on the rack and bake until the fish is cooked through, about 12 minutes. (For even browning, you can turn the fish over halfway through cooking time and spray the second side with olive oil.)
Time 30m Yield 4 serving(s) Number Of Ingredients 11 Steps:
PREP: Cut fillets into 1/2-inch strips and season with salt, pepper and cayenne. Set aside. Place flour in shallow pan, set aside. Place eggwash into another shallow pan and set that aside. Mix breadcrumbs (or panko) and optional almonds and place into yet another shallow pan. Dredge strips of cod in flour shaking off excess. Dip next in eggwash and then in the bread crumb mixture, pressing down lightly into breading to coat. Set coated fish on waxed paper-lined sheet pan. In a large skillet heat butter and oil over moderate heat. Carefully add the coated fish strips and cook about 2-4 minutes per side, until golden brown. Do in batches if necessary. Transfer fish strips to paper towels to drain.
Time 1h Yield 8 serving(s) Number Of Ingredients 9 Steps:
In lg. bowl, stir together all ingredients except for half of the cheese and the fish sticks. Spread into 13x9 baking dish. Top with frozen fish sticks in 3 rows of 6 longways. Sprinkle evenly with the rest of the cheese, spreading, making sure some of it gets down in between and around fish sticks. Bake at 350•, uncovered, for about 35-40 minutes. Serve with coleslaw and garlic bread.
Time 20m Yield 4 Number Of Ingredients 9 Steps:
Preheat an air fryer to 400 degrees F (200 degrees C). Pat fish dry with paper towels and cut into 1x3-inch sticks. Place flour in a shallow dish. Beat egg in a separate shallow dish. Combine panko, Parmesan cheese, parsley, paprika, and pepper in a third shallow dish. Coat each fish stick in flour, then dip in beaten egg, and finally coat in seasoned panko mixture. Spray the basket of the air fryer with nonstick cooking spray. Arrange 1/2 the sticks in the basket, making sure none are touching. Spray the top of each stick with cooking spray. Cook in the preheated air fryer for 5 minutes. Flip fish sticks and cook an additional 5 minutes. Repeat with remaining fish sticks.
Yield Makes about 20 Number Of Ingredients 8 Steps:
In a shallow dish, beat together the eggs and milk. Pour the bread crumbs and flour onto 2 separate plates. Sprinkle fish sticks with salt and pepper. Dredge fish sticks in flour and dip in the egg mixture. Then transfer fish sticks to bread crumbs, covering fish completely and pressing lightly to adhere. Place each fish stick on a wire rack when coated. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Arrange half the fish sticks in a single layer without crowding; cook until golden brown, about 1 to 2 minutes on each side. Remove fish sticks from skillet, and transfer to a serving dish. Wipe out pan and repeat with remaining oil and fish. Serve fish sticks, hot or at room temperature, with tartar sauce.
More about “fish sticks recipes”
Time 35m Yield 4 to 6 servings Number Of Ingredients 17 Steps:
Prepare your dredging station and make the fish sticks: Place the flour, turmeric, onion powder, garlic powder, 1 teaspoon salt and 1/2 teaspoon black pepper on a large plate; stir to combine. In a pie plate or shallow bowl, beat the eggs with 1 tablespoon of water and sprinkle with a little salt. Place the bread crumbs and 3/4 teaspoon salt on another large plate and stir to combine. Place a baking sheet beside you. Dry the fish well with paper towels. Season the fish with 1 teaspoon salt and 1/4 teaspoon pepper, then cut into 1 1/2- to 2-inch strips. Dredge each piece of fish in the seasoned flour (shaking of any excess flour), then in the egg, then in the bread crumbs; place breaded fish pieces on the baking sheet. Pan-fry the fish sticks: In a large (12-inch) pan, heat the oil over medium-high. (To bake the fish sticks, see Tip.) When the oil is hot but not smoking, reduce the heat to medium and fry the fish sticks on all four sides until golden and crisped, about 4 minutes per side. You may need to do this in batches; add more oil if needed. While the fish fries, prepare the peas: In a large pan, heat the oil over medium-low. Add the garlic and cook, stirring continuously until fragrant, about 2 minutes, taking care not to burn it. Add the lemon zest and some red-pepper flakes, and cook, stirring, until fragrant, about 2 minutes. Add the peas and 1 1/2 teaspoons salt, stir to combine, then cook for 1 minute in the lemony oil. Add 1/4 cup water, increase the heat to medium and simmer, uncovered, stirring occasionally, until the peas are tender but not mush and most of the water has been absorbed, 5 to 7 minutes. Taste and adjust seasoning. Remove from the heat and stir in the mint. Serve the fish sticks with the peas and tartar sauce, plus some lemon wedges to squeeze over the fish.
