Monday, May 25, 2015

Parmesan Panko Fish Sticks

Maybe I lucked out as a kid.  I don't remember ever having to eat frozen fish sticks.  I think my mom probably knew better than to try it.  So that means I don't have the aversion to them that other people seem to develop.  Breaded fish actually sounds good to me.  Now, that doesn't mean I want to buy a package of processed fish sticks from the freezer section.  I'm all about making things from scratch.  And honestly, these are not that difficult to make.  And you know exactly what you're putting in your mouth.

Parmesan Panko Fish Sticks
Adapted from Giada de Laurentiis and Cooking Light magazine, October 2012

1 pound halibut, cod, or salmon, cut into 20 strips
½ cup all-purpose flour
½ teaspoon salt
1 teaspoon lemon pepper
2 large eggs, lightly beaten
1 cup panko
1 cup Progresso Italian breadcrumbs
½ cup grated Parmesan cheese
Non-stick cooking spray or canola oil spray

Tartar Sauce
¼ cup sour cream
3 tablespoons mayonnaise
2 tablespoons finely chopped bread-and-butter pickles
2 teaspoons minced capers
Dash Worcestershire sauce
¼ teaspoon parsley flakes
Salt and pepper, to taste

Preheat oven to 450°F.  Place a sheet of aluminum foil on a baking sheet, then place a rack on top of the foil.  Spray the rack with non-stick cooking spray.

Combine the flour, salt, and lemon pepper; place on a flat plate or breading tray.  Combine the panko, breadcrumbs, and cheese; place on another flat plate or breading tray.

Coat each fish strip with the flour mixture, then dip in the beaten egg, then coat with the panko crumbs.  Lay each strip on the rack with a little room between each strip.  Spray with non-stick cooking spray or canola oil.

Bake for 15 to 20 minutes, turning the fish sticks halfway through baking.  While fish is baking, combine tartar sauce ingredients.  Keep cold until ready to serve.  Serve fish sticks hot from the oven with tartar sauce.

Makes 4 servings

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