Crunchy Panko Fish Sticks With Quick Lemon Herb Aioli Recipes

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CRUNCHY PANKO FISH STICKS WITH QUICK LEMON-HERB AIOLI



Crunchy Panko Fish Sticks with Quick Lemon-Herb Aioli image

Homemade fish sticks taste delicious dipped in a Greek yogurt-based lemon-herb aioli.

Provided by By Cindy Rahe

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 16

1/4 cup mayonnaise
2 tablespoons plain Greek yogurt
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh dill weed
1 teaspoon grated lemon peel
2 teaspoons fresh lemon juice
1 clove garlic, finely chopped
1/2 cup Gold Medal™ all-purpose flour
Salt and pepper
Paprika
1 egg
1/4 cup milk
Several dashes hot sauce
1 1/2 cups Progresso™ panko crispy bread crumbs
1 lb cod fillets, cut into sticks
Canola oil for frying

Steps:

  • In small bowl, stir together Lemon-Herb Aioli ingredients. Cover with plastic wrap; refrigerate until ready to serve.
  • Gather 3 wide, shallow dishes. In first dish, stir together flour, dash salt, dash pepper and dash paprika. In second dish, beat egg, milk and hot sauce with whisk. In last dish, stir together bread crumbs, dash salt, dash pepper and dash paprika.
  • Coat fish sticks with seasoned flour, dip into egg mixture to coat, and then bread crumb mixture, pressing bread crumbs into fish if needed. Place on plate; repeat with remaining fish until all are coated.
  • Heat 10-inch cast-iron or nonstick skillet over medium-high heat. Fill skillet with 1/4 to 1/2 inch of oil (enough to reach halfway up sides of fish pieces). Once oil is hot, fry fish sticks in batches, a few minutes on each side, until golden brown, crisp and fish feels firm. Drain on paper towel-lined plate. Repeat with remaining fish. Serve with aioli and if desired, lemon wedges.

Nutrition Facts : Calories 490, Carbohydrate 44 g, Cholesterol 105 mg, Fat 2, Fiber 0 g, Protein 29 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 3 g, TransFat 0 g

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Top Asked Questions

Mild-tasting, meaty cod filets are coated with a crispy crumb crust and served with a bright, citrusy lemon aioli. This panko crusted cod is a family favorite recipe you'll return to again and again. Make the lemon aioli by mixing all ingredients together thoroughly.
Make the lemon aioli by mixing all ingredients together thoroughly. Set aside for the flavors to blend. Pat the cod fillets dry with paper towels. Season with salt and pepper, and set aside. Place the flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a pie pan or shallow dish, and stir to combine.
Place the flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a pie pan or shallow dish, and stir to combine. Place the egg in another pie pan or shallow dish and beat together with the water. Place the panko breadcrumbs in a third dish.
If you don’t have a deep fryer, you can make this panko cod in a frying pan on the stovetop, and it will be just as good. Cook your panko crusted cod at a temperature of 370 degrees F in the deep fryer for about five minutes, until the fillets are medium brown and cooked through. With my fryer, I was able to do three at a time.

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