Panko-Crusted Fish Sticks Recipe

Name: Panko-Crusted Fish Sticks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon 2% reduced-fat milk; 2 large eggs, lightly beaten; 1 pound halibut fillets, cut into 20 (1-inch) strips; 1 cup panko (Japanese breadcrumbs); 3/8 teaspoon kosher salt, divided; 3/8 teaspoon freshly ground black pepper, divided; 2 tablespoons canola oil, divided; 1/4 cup light sour cream; 3 tablespoons canola mayonnaise; 2 tablespoons finely chopped bread-and-butter pickles; 2 teaspoons minced capers

Servings: persons

1 tablespoon 2% reduced-fat milk
2 large eggs, lightly beaten
1 pound halibut fillets, cut into 20 (1-inch) strips
1 cup panko (Japanese breadcrumbs)
3/8 teaspoon kosher salt, divided
3/8 teaspoon freshly ground black pepper, divided
2 tablespoons canola oil, divided
1/4 cup light sour cream
3 tablespoons canola mayonnaise
2 tablespoons finely chopped bread-and-butter pickles
2 teaspoons minced capers

1
Combine milk and eggs in a large bowl; stir with a whisk. Add fish, and toss gently to coat. Place panko, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top bag. Add fish to panko mixture; seal bag. Shake bag gently to coat fish.
2
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of fish; cook 4 minutes or until done, turning occasionally to brown all sides. Repeat procedure with remaining 1 tablespoon oil and remaining fish.
3
Combine sour cream, mayonnaise, pickles, capers, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl. Serve sauce with fish.

385

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon 2% reduced-fat milk, 2 large eggs, lightly beaten, 1 pound halibut fillets, cut into 20 (1-inch) strips, 1 cup panko (Japanese breadcrumbs), and more.

Yes, Panko-Crusted 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.

Panko-Crusted Fish Sticks

How did you like this recipe?

Frequently Asked Questions