Hello, homemade Panko Fish Sticks!
Say goodbye to soggy fish sticks from the freezer!
Fish sticks were a top three dinner in my house growing up.
Nick Evans
Fish mush?YUM!
But theres no need to raid the freezer for fish sticks!
I can do it faster, actually, but Im a kitchen ninja.
Nick Evans
Keep practicing and it’s possible for you to get your kitchen ninja award also!
Actually, maybe that goes for any food, but definitely for fish.
you might use ahugerange of fish for these fish sticks.
Nick Evans
That will heat up fast!
Test the oil by tossing in a few spare breadcrumbs.
They should sizzle and float immediately.
Nick Evans
Then fry the fish for about 5 to 6 minutes total, flipping them halfway through.
The DAD ADD: Chili Malt Vinegar!
Its truly wonderful though and this chili oil addition adds a spicy element that makes it even better.
Nick Evans
Like these fish sticks!
She totally loved them, and by that I mean she ate half of one.
After all, I mean, whats not to love?
Nick Evans
They are crispy, mild flavored sticks that you’re free to dip in sauce.
They just might be the perfect kid food!
My four-year old also crushed these and has requested them a few times now.
Nick Evans
High fives all around, right?!
Bake them in the oven for about 20 minutes at 350F.
Season with a pinch of salt and pepper, taste, and add more seasonings if you like.
Nick Evans
I like my tartar sauce very chunky.
This dip will keep well in the fridge, covered, for at least a week.
Stir the malt vinegar and chili oil together in a small bowl.
To prep the fish, first ensure fish has no bones.
If you do find some, you might use a pair of clean tweezers to pluck them out.
Cut the fish into strips about 3 inches long strips and 1/2-inch thick.
Season fish strips well with salt and pepper.
Place the flour, whisked eggs, and panko crumbs in three separate bowls.
Set a baking sheet nearby.
First, toss fish with all-purpose flour to coat.
Shake off any extra flour.
Then transfer fish to eggs.
Transfer the coated fingers to the baking sheet.
Let the fish sticks rest while you heat the oil.
(I use about two cups of oil in my large skillet.)
The oil doesnt need to completely cover the fish sticks.
When oil is hot, add fish sticks in a single layer in the skilletwithout crowding the skillet.
You will probably need to cook in two batches.
Flip and cook for another 3 minutes on the second side.
Then remove and let cool on a few paper towels while you cook the second batch.
Serve fish sticks while warm along with tartar sauce and chili malt vinegar, if using.
