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Crispy Fish Sticks

Crispy Fish Sticks
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Bring back a taste of pure nostalgia with these crispy, flaky, and delicate lemon and dill kissed Crispy Fish Sticks that are easy to make and devour. Skip the yellow box and whip up this quick breading that will have kids and adults diving in for seconds.

  • Author: Nicole Stover
  • Prep Time: 10
  • Chilling Time: 30
  • Cook Time: 15
  • Total Time: 55 minutes
  • Yield: 4-6 1x
  • Category: Entree
  • Method: Pan Frying
  • Cuisine: American

Ingredients

Units Scale
  • 1–1 1/2 pounds firm, white fish such as cod, halibut, haddock, pollock, mahi-mahi, or grouper
  • 1 cup all purpose flour
  • 2 cups plain panko bread crumbs
  • 2 large eggs
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon dried dill
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 2 teaspoons lemon zest
  • 2–3 tablespoons neutral oil such as avocado, canola, or vegetable oil.
  • Flaky sea salt for finishing, optional

Instructions

  1. Pat your fish fillets dry. Cut into 1-1 1/2″ strips.
  2. Add the flour, 1/2 teaspoon salt, dill, pepper, paprika, garlic powder, and cayenne to a shallow dish and whisk together.
  3. In a second bowl add the eggs and Dijon and whisk.
  4. In a third shallow bowl add the panko and lemon zest and mix to combine.
  5. Season all sides of the fish with the remaining 1/2 tsp of salt. Add a few strips of fish to the seasoned flour and roll to fully coat. Shake off the excess. Next add the fish strips to the egg wash and roll to coat. Shake off the excess. Finally add the fish to the panko mixture. Press down to make sure it fully adheres. Place the strips on a wire baking rack and continue with the remaining fish.
  6. Allow the fish to refrigerate on the rack for 15-20 minutes. 
  7. Heat a large skillet over medium heat and add 2 tbsp of the oil. Allow it to heat through.
  8. Place a few strips into the hot pan, careful not to splatter. Allow each side to cook for 2-3 minutes, turning until all sides are golden brown and crispy.
  9. Transfer to a baking rack lined with paper towel. Sprinkle flaky sea salt on top if desired.
  10. Continue with remaining fish. Add the additional tbsp of oil if needed. 
  11. Serve with your favorite dipping sauces and enjoy!

Notes

  1. Try to pick thicker, even fillets. Stick with firm fish like cod, halibut, grouper, etc. 
  2. Test your oil before adding your fish. Sprinkle a couple flakes of the panko into the hot oil. If they immediately start sizzling and turning a golden brown you’re good to go. If they just sink to the bottom and take awhile to turn golden allow it to heat up a little more.
  3. These can also be made in the air fryer. Add them in an even layer, careful not to crowd and cook them for 10 minutes at 350, flipping them halfway through.
  4. You can also make these in the oven. Preheat your oven to 400 degrees. Spray a baking rack fit into a baking sheet with nonstick spray and place the fish sticks on the rack. Lightly spray the fish sticks. Allow them to bake for 12 minutes or until golden brown, flipping halfway through for a more even cook. 
  5. If making these on the grill set your grill up for two zone cooking. This will allow you to move your pan over to a cooler spot if your oil gets too hot. You may need to move your pan back and forth a couple of times.
  6. Regardless of how you cook your fish, do not over crowd the pan, air fryer basket, or baking sheet. It is better to cook in batches as this will ensure that crispy, golden crust.

Find it online: https://beachgirlgrills.com/crispy-fish-sticks/