Baked Fish Sticks

Name: Baked Fish Sticks
Yield: About 20 fish sticks (serves 4)
Ingredients: 450 g (1 lb) firm white fish (cod, haddock, or pollock), cut into finger-sized strips; 80 g (⅔ cup) all-purpose flour; 2 large eggs, beaten; 150 g (1½ cups) panko breadcrumbs; 1 tsp garlic powder; 1 tsp Old Bay seasoning (or ½ tsp paprika + ¼ tsp celery salt); ½ tsp fine sea salt; Zest of 1 lemon; Cooking spray

Golden, flaky, and free of the filler that makes frozen fish sticks taste like breaded cardboard.

About 20 fish sticks (serves 4)

Yield

30 minutes

Time

Refrigerator for 2 days. Freeze for up to 3 months. Reheat from frozen at 204°C (400°F) for 12-15 minutes.

Keeps

Golden, flaky, and free of the filler that makes frozen fish sticks taste like breaded cardboard.

Ingredients

450 g (1 lb) firm white fish (cod, haddock, or pollock), cut into finger-sized strips
80 g (⅔ cup) all-purpose flour
2 large eggs, beaten
150 g (1½ cups) panko breadcrumbs
1 tsp garlic powder
1 tsp Old Bay seasoning (or ½ tsp paprika + ¼ tsp celery salt)
½ tsp fine sea salt
Zest of 1 lemon
Cooking spray

Method

Preheat oven to 220°C (425°F). Set up a rack on a parchment-lined baking sheet. Spray the rack.
Pat the fish strips dry. Season lightly with salt.
Breading station: flour in dish 1, beaten eggs in dish 2, panko mixed with garlic powder, Old Bay, salt, and lemon zest in dish 3.
Dredge fish in flour, dip in egg, coat in panko. Press crumbs firmly. Place on the rack.
Spray tops with cooking spray. Bake 12-15 minutes until golden and fish flakes easily.
Serve with tartar sauce (mix mayo with capers, pickles, lemon juice, and dill) or a squeeze of lemon.
*Storage:** Refrigerator for 2 days. Freeze for up to 3 months. Reheat from frozen at 204°C (400°F) for 12-15 minutes.

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