Parmesan Salmon Fish Sticks Recipes

PARMESAN FISH STICKS

Steps:

• Preheat the oven to 450 degrees F. Grease a sheet pan with the olive oil.
• Cut the fish fillets into 2 1/2-inch-long and 1-inch-wide strips.
• Combine the flour, salt, and pepper in a shallow bowl. Set aside.
• Combine the breadcrumbs, parsley and butter with a fork in a separate shallow bowl. Add the Parmesan and stir to combine.
• Beat the eggs in a third bowl.
• Bread the fish by giving the strips a good coating of the seasoned flour. Tap off any excess. Dip in the beaten eggs until coated. Roll the egg-coated fish in the crumb mixture. If need be, press the breadcrumbs into the fish. Place on the oiled sheet pan.
• Bake for 10 minutes, then flip the fish sticks and continue cooking until the breading is deep golden and the fish is cooked through, about another 8 minutes.
• Serve with ketchup.

HOMEMADE FISH STICKS

Steps:

• Preheat oven to 400°. In a shallow bowl, mix bread crumbs and seasonings. Place flour and egg in separate shallow bowls. Dip fish in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere., Place on a baking sheet coated with cooking spray; spritz with butter-flavored cooking spray. Bake 10-12 minutes or until fish just begins to flake easily with a fork, turning once.

LEMON PARMESAN-CRUSTED FISH STICKS

Steps:

• Preheat oven to 400 degrees F.
• Line a rimmed baking sheet with aluminum foil. Place a wire rack over the baking sheet and lightly grease it with a little olive oil.
• In a small bowl, lightly beat the egg.
• In another small bowl, combine the crushed pork rinds, parmesan cheese, almond flour, and lemon pepper seasoning.
• The fish strips should be rinsed, patted dry, and cut into 1-by-4 inch strips. Dip each fish strip into the beaten egg, then into the dry mix, then place on the rack over the baking sheet.
• Bake the fish sticks for 15 minutes. Serve hot with your favorite dipping sauce.

PANKO PARMESAN SALMON

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking pan.
• Place salmon fillets into the baking pan and sprinkle evenly with lemon juice. Season with salt and pepper.
• Combine panko, Parmesan cheese, olive oil, Italian seasoning, and garlic powder in a bowl. Sprinkle mixture evenly over the salmon.
• Bake in the preheated oven until topping is lightly browned and salmon flakes easily with a fork, 15 to 20 minutes.

PARMESAN SALMON

Steps:

• Combine first 4 ingredients in small bowl, adjusting Worcestershire sauce to taste. (I use the regular Worcestershire sauce but I think the White Wine sauce is simply to look nicer!).
• Mix until smooth.
• Spray baking pan with nonstick spray.
• Place salmon fillets on pan and coat with mayo mixture.
• Bake at 450°F for 12-15 minutes or until fish flakes easily when tested with a fork.

CRISPY HOMEMADE FISH STICKS RECIPE

Steps:

• Heat your oven to 450 degrees F.
• Pat fish fillet dry and season with kosher salt on both sides. Cut the fish fillet into pieces or sticks (1 to 1 1/2-inch thick and about 3-inch long).
• In a small bowl, combine black pepper, dried oregano, and paprika. Season fish sticks on both sides with the spice mixture.
• Make a dredging station. Place flour in a shallow dish. Place the egg wash in a deeper dish or bowl next to the flour dish. And in another dish, combine the bread crumbs, grated Parmesan and lemon zest. Place next to the dish with the egg wash.
• Now coat the fish. Take a fish stick and dip it in the flour to coat both sides; shake excess flour off. Then dip the fish stick in the egg wash, and then in the bread crumb and Parmesan mixture. Pat to help the coating adhere to the fish stick. Repeat until all the fish sticks have been coated.
• Arrange coated fish sticks on an oiled baking sheet. Brush the tops of the fish sticks with a little extra virgin olive oil (you'll want to basically dab the salmon fish sticks with the oil so that you don't end up removing the coating).
• Place the baking sheet on the middle rack of the heated oven. Bake for about 12 to 15 minutes. If the fish sticks need more color still, place them under the broiler very briefly (watch carefully) until fish sticks gain a nice golden brown color.
• Finish with lemon zest and fresh lemon juice. Garnish with parsley.
• Serve with your favorite sauce for dipping. I used tahini sauce here, but tzatziki sauce would be great as well. Add a big salad and call it dinner (I especially like Mediterranean white bean salad or Greek salad with these salmon fish sticks

PARMESAN FISH STICKS

Steps:

• Preheat oven to 450°. In a shallow bowl, mix flour, salt and pepper. In another bowl, whisk eggs. In a third bowl, toss bread crumbs with cheese and seasoning blend., Cut fillets into 1-in.-wide strips. Dip fish in flour mixture to coat both sides; shake off excess. Dip in eggs, then in crumb mixture, patting to help coating adhere. , Place on a foil-lined baking sheet coated with cooking spray. Spritz tops with cooking spray until crumbs appear moistened. Bake 10-12 minutes or until golden brown and fish just begins to flake easily with a fork.

PARMESAN FISH STICKS WITH GLAZED CARROTS

Steps:

• For the fish: Preheat the oven to 450˚. Brush a large rimmed baking sheet with the olive oil. Combine the flour, salt and pepper in a shallow bowl. Combine the breadcrumbs, parsley and melted butter in a separate shallow bowl and mix with a fork, then stir in the parmesan. Whisk the eggs in a third bowl.
• Cut the fish into 1-inch-wide strips. Bread the fish by giving the strips a good coating of the seasoned flour, shaking off any excess. Dip in the beaten eggs until coated, then roll in the breadcrumb mixture, pressing to coat. Place the fish strips in a single layer on the baking sheet.
• Bake the fish for 10 minutes, then flip and continue baking until the breading is golden and the fish is cooked through, another 5 to 8 minutes.
• Meanwhile, for the carrots: Combine the carrots, butter, brown sugar, salt and 1/2 cup water in a large deep skillet over medium-high heat. Bring to a simmer, then cover and cook over medium heat until the carrots start softening, 4 to 6 minutes.
• Uncover and cook until the water evaporates and the carrots are tender and glazed, 5 to 7 minutes more, adding the vinegar during the last minute of cooking. Remove from the heat, add the dill and toss. Serve with the fish sticks.

PARMESAN FISH STICKS

Steps:

• Preheat the oven to 450 degrees F.
• Rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets each about 4 by 4 1/2-inches in size. Starting on the longest edge, slice the fillets into 1/2-inch pieces. Lay the widest pieces, from the center, cut side down, and slice in half lengthways so all the pieces are equally about 1/2 by 1/2 by 4 1/2-inches in size.
• Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl.
• Coat the salmon pieces in the seasoned flour and pat to remove any excess flour. Dip the floured salmon in the egg whites and then into the Parmesan mixture, gently pressing the mixture into the fish. Place the breaded salmon pieces on a liberally oiled baking sheet. Drizzle lightly with the olive oil. Bake for 15 to 20 minutes until golden brown.
• For the Dipping Sauce:
• Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small dipping bowl.
• Arrange the fish sticks on a serving platter and serve with the dipping sauce.

PARMESAN FISH STICKS

Steps:

• Preheat the oven to 450°F.
• Rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets, each about 4 by 4 1/2 inches. Starting on the longer edge, slice each piece into 1/2-inch strips. Cut any very tall strips in half horizontally so all the pieces are about 1/2 by 1/2 by 4 1/2 inches.
• Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl.
• Coat the salmon pieces in the seasoned flour and pat to remove any excess. Dip the floured salmon in the egg whites and then into the bread-crumb mixture, gently pressing the mixture into the fish. Place the breaded salmon on a liberally oiled baking sheet and drizzle lightly with a bit more olive oil. Bake for 15 to 20 minutes, or until golden brown.
• Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small bowl.
• Arrange the fish sticks on a serving platter and serve with the dipping sauce.