Fancy Fish Sticks
Have your kids ever devoured store bought fish sticks and you’re like… “Ew, really?” Sorry, I just can’t get on board with them. THESE, however, are delicious. Work, yes, but payoff… WORTH IT. Now adults and kids can be happy at dinner.
We pair these with fries and a salad for a quick “Fish & Chips” meal, we make fish tacos out of them, we have them over pasta, we make fish sandwiches with them… they’re not you’re typical fish stick.
As with anything that involves time (and these are a commitment), I first test the recipe - to see if the family even likes it - then I double the recipe from then on out. You’re dirtying dishes, dredging, flipping, getting the kitchen pretty messy… it better make a SH*T ton (in my opinion). I hope you like them as much as we do!
Fancy Fish Sticks
Ingredients
- 1.5-2 pounds white fish (I use cod)
- 1/2 cups all-purpose flour
- 2 cups panko
- 1/2 cup Parmesan cheese
- 1/2 teaspoon salt
- pepper to taste
- 3 eggs
- 2 Tablespoons water
Instructions
- Preheat over to 425.
- Spray a large, non-stick sheet pan with cooking spray.
- Cut cod filet into 1/2 inch strips.
- Place the cod strips and 1/2 cup flour in a gallon zip lock bag. Shake to coat the cod in flour.
- Get out two shallow dishes. In one dish combine panko, parmesan cheese, salt and pepper. In the other combine eggs and water, whisk to combine ingredients in each bowl.
- In batches of 5-7 fish sticks, remove fish from flour, dredge in egg mixture, then transfer to panko mixture. Toss to coat. Then transfer to the prepared sheet pan.
- Continue this process until all fish sticks are coated and on the pan.
- Bake for 10 minutes, remove from oven, flip them and bake for an additional 5 minutes.
- I like to cool and freeze them on a wire rack. Once frozen, transfer them to a plastic zip lock bag.
- To reheat, microwave on a safe dish for 1-2 minutes. Or place on a sheet pan and bake at 350 until warm.