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Homemade Fish Sticks Recipe

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4.2 from 14 reviews

Crispy and golden homemade fish sticks made from tender white fish fillets, breaded with seasoned flour, eggs, and panko breadcrumbs, then pan-fried to perfection. Perfect as a delicious snack or main course served with your favorite dipping sauce.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 23 minutes
  • Total Time: 33 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Ingredients

Fish

  • 1 lb. white fish

Breading

  • 1/2 cup all-purpose flour
  • 2 tsp Tony Chachere’s seasoning (divided)
  • 2 large eggs
  • 1 cup panko breadcrumbs

Cooking

  • 1/4 cup cooking oil

Instructions

  1. Prepare the Fish: If the fish is frozen, thaw completely and pat dry with a paper towel to remove excess moisture. Cut the fish into sticks approximately three inches long, ½-inch wide, and no more than ½-inch thick for even cooking.
  2. Prepare the Breading Stations: In one bowl, combine the all-purpose flour with 1 tsp of Tony Chachere’s seasoning. In a second bowl, whisk the eggs thoroughly. In a third bowl, mix the panko breadcrumbs with the remaining 1 tsp of seasoning.
  3. Bread the Fish Sticks: Dip each fish stick first into the seasoned flour, then into the egg mixture, and finally coat thoroughly with the seasoned panko breadcrumbs. Place the breaded fish sticks on a plate or cutting board, ready for frying.
  4. Heat the Oil: Pour the cooking oil into a small skillet and heat over medium heat. Wait until the oil is hot enough that a breadcrumb dropped into it sizzles immediately, indicating readiness for frying.
  5. Fry the Fish Sticks: Fry the breaded fish sticks in batches to prevent overcrowding the skillet. Cook each side for 2 to 4 minutes or until the breading turns a golden brown. Use a paper towel-lined plate to drain excess oil after frying. Manage the oil temperature carefully to avoid smoking, cooling the pan or adding more oil as necessary.
  6. Cool and Serve: Let the fish sticks rest for a few minutes to cool slightly before serving. Enjoy with your favorite dipping sauces for a delicious treat.

Notes

  • Ensure the fish is fully thawed and dry before breading to prevent sogginess.
  • Do not overcrowd the pan to maintain oil temperature and crispiness.
  • If the oil starts to smoke, reduce heat or remove skillet temporarily from heat to cool.
  • You may substitute Tony Chachere’s seasoning with any preferred seasoning blend.
  • Serve immediately for the best texture and flavor.

Find it online: https://cheftinaskitchen.com/homemade-fish-sticks-recipe/