panko crusted fish sticks

every kid loves fish sticks. and—though they may deny it— i don’t know a single adult that doesn’t love them as well. they are crispy and delicious and taste great dipped in ketchup. i grew up eating the fish sticks that came from the freezer section, and while there is nothing wrong with them, i knew i could make them the same (or better) myself. the beauty of doing it yourself is that you can add your own seasonings. however, i kept these minimal since fritz was going to be eating them.

panko crusted fish sticks

panko crusted fish sticks

  • 4 filets of tilapia
  • 1.5 – 2 cups panko bread crumbs
  • 4 eggs
  • 1 cup flour
  • salt and pepper
  • non-stick spray

preheat the oven to 375.

begin by cutting your tilapia filets into fish stick-sized pieces (about the size/shape of an adult forefinger…i know, gross). anyway, once that’s done you will need to set up your breading station which just consists of three bowls in this order: flour (seasoned with salt and pepper to taste—use more than you think you need and add any other seasonings here if you want to use them), beaten eggs, and panko. i recommend using one hand to work with wet ingredients and one for dry, however, i always forget and dunk my flour hand into the egg, so do as i say and not as i do, etc. line a baking/cookie sheet with parchment and lightly spray it with some non-stick spray. then, commence breading by submerging the fish chunks first in flour (knocking off the excess), then egg, and finally panko. line them up neatly on the baking sheet and repeat until they are all done. pop into the oven for about 12-14 minutes (depends on the thickness of your filets, but don’t over cook them) and then sprinkle with a bit of salt.

notes: fritz loves these. he ate 8 of them in one sitting for dinner and then continued to put them away over the course of the next day. big hit. his favorite way to eat them is to dip them in ketchup, then lick off the ketchup, and then eat them once the breading is soggy. hey…we all have our “things”. you could probably freeze these while raw (on a baking sheet so that they freeze flat, then, once frozen put them into a storage bag) and then pop a few into the toaster oven whenever you need them. i haven’t tried this yet, but as i’m typing this i’m wondering why…maybe i will this weekend.


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