Canal House Cooking'S Fish Sticks – a delicious recipe with panko, flour, eggs, cod filet, Salt, Canola oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Pulse the panko in a food processor until the crumb is fairly fine, then transfer it to a wide dish. Put the flour in another wide dish. Beat the eggs in a third wide dish. Set aside.
2
Cut the fish into fat, evenly thick sticks about 3/4 inch thick by 3 inches long. Season them all over with salt and pepper. Dredge the fish, one piece at a time, first in the flour, then in the eggs, then in the panko. If you like, set the fish sticks on a wire rack to rest as you bread them, up to an hour before frying them.
3
Add enough oil to a large cast-iron skillet to reach a depth of 1-2 inches. Heat the oil over medium heat until it is hot but not smoking, ideally to a temperature of 350u00b0F (use a candy thermometer to check the temperature).
4
Working in batches to avoid crowding the skillet, fry the fish sticks in the hot oil until golden brown all over, 5-6 minutes. Transfer the fish sticks with metal tongs or a slotted spatula to a wire rack set over paper towels to drain. Season with salt while still hot. Serve with lemon wedges and/or tartar sauce.
350
kcal
Calories
9
g
Fat
48
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/2 cups panko, 1 cup flour, 3 eggs, 1 pound cod filet, preferably center cut, and more.
Yes, Canal House Cooking'S Fish Sticks falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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