Panko Crusted Fish Sticks With Herb Dipping Sauce Recipes

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PANKO-CRUSTED FISH STICKS WITH HERB DIPPING SAUCE



Panko-Crusted Fish Sticks with Herb Dipping Sauce image

Homemade fish sticks are far superior to frozen ones -- the whole family will enjoy them.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 35m

Number Of Ingredients 11

1 large egg, lightly beaten
coarse salt and ground pepper
2 cups panko
1 tablespoon Old Bay Seasoning
2 tablespoons olive oil
1 1/2 pounds tilapia fillets, cut into wide strips (see note, above)
1/2 cup light mayonnaise
1/4 cup fresh parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice, plus lemon wedges for serving
2 teaspoons prepared white horseradish

Steps:

  • Preheat oven to 475, with racks in top and bottom third. Line two baking sheets with aluminum foil; set aside.
  • Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, Old Bay, and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets.
  • Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and horseradish; season with salt and pepper. Serve fish sticks with sauce and lemon wedges on the side.

PANKO CRUSTED FISH STICKS WITH HERB DIPPING SAUCE



Panko Crusted Fish Sticks With Herb Dipping Sauce image

This recipe is from Martha Stewart's Everyday Food. The fish sticks are crispy without being fried and the dipping sauce is unusual and delicious.

Provided by EnjoyingLife

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 large egg, lightly beaten
coarse salt and pepper
2 cups panko breadcrumbs
1 tablespoon Old Bay Seasoning
2 tablespoons olive oil
1 1/2 lbs tilapia fillets, cut into wide strips (see note, above)
1/2 cup light mayonnaise
1/4 cup fresh parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice, plus lemon wedges for serving
2 teaspoons prepared white horseradish

Steps:

  • To make fish sticks, cut tilapia fillets in half lengthwise down center line. Halve again lengthwise, then crosswise.
  • 1. Preheat oven to 475, with racks in top and bottom third. Line two baking sheets with aluminum foil; set aside.
  • 2. Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, Old Bay, and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets.
  • 3. Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and horseradish; season with salt and pepper. Serve fish sticks with sauce and lemon wedges on the side.

PANKO-CRUSTED TILAPIA STICKS



Panko-Crusted Tilapia Sticks image

These are not your typical "fish sticks". They taste so much better than the processed frozen variety, plus there are no preservatives or artificial ingredients! These Tilapia Sticks turn out moist on the inside and delightfully crispy on the outside and are sure to please both parents and kids. Serve as-is or with your choice of dipping sauce.

Provided by MarthaStewartWanabe

Categories     Tilapia

Time 23m

Yield 2-4 serving(s)

Number Of Ingredients 13

2 tilapia fillets, skinned and de-boned
1 cup panko breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon cooking spray
1 egg
1 tablespoon milk
1 teaspoon ketchup
1/4 teaspoon pepper
1/4 teaspoon salt

Steps:

  • Preheat oven to 425°F.
  • Slice tilapia filets into 1-inch wide x 3-inch long "sticks".
  • Into a shallow, wide bowl, place panko, paprika, garlic powder, onion powder, salt and pepper. Stir until thoroughly combined.
  • In another shallow bowl, whisk egg. Then whisk in milk, ketchup, salt and pepper.
  • Lightly coat a medium-sized baking pan with cooking spray.
  • Dredge tilapia "sticks" in egg mixture, gently shake off excess liquid and drop into panko mixture. Pat mixture onto all sides of the fish and gently place onto baking pan, handling carefully as not to loose the coating.
  • Bake for 5 minutes, rotate the baking pan (do not turn the fish sticks themselves) and return to the oven for another 2-3 minutes.
  • Allow to cool slightly, serve and enjoy!

PANKO-CRUSTED FISH STICKS WITH HERB DIPPING SAUCE



PANKO-CRUSTED FISH STICKS WITH HERB DIPPING SAUCE image

Categories     Fish

Yield 4 people

Number Of Ingredients 11

1 large egg, lightly beaten
coarse salt and ground pepper
2 cups panko
1 tablespoon Old Bay Seasoning
2 tablespoons olive oil
1 1/2 pounds tilapia fillets, cut into wide strips (see note, above)
1/2 cup light mayonnaise
1/4 cup fresh parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice, plus lemon wedges for serving
2 teaspoons prepared white horseradish

Steps:

  • 1. Preheat oven to 475, with racks in top and bottom third. Line two baking sheets with aluminum foil; set aside. 2. Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, Old Bay, and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets. 3. Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and horseradish; season with salt and pepper. Serve fish sticks with sauce and lemon wedges on the side.

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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