September 01, 2019
Fish sticks are best made with a fresh, fleshy white fish like cod or flounder. You’ll want to select a thick filet.
In this recipe adapted from Serious Eats, it is recommended to let the fish rest after battering it before frying it to allow the egg panko mixture to bind to the fish for even up to an hour, so it doesn’t come apart while frying. Another Tip from Bon Appétit’s website suggests that you can perform the breading in advance and chill or freeze, if you want to prepare these in advance or for a large party.
- 1 pound cod filet, skin and bones removed, preferably center cut
- 90 grams panko crumbs
- 3 eggs, beaten
- 1 cup flour
- canola oil
- tartar sauce
- Cast Iron Skillet
- Food Thermometer
- Food Processor
- Wire Rack
- This step is optional, but you can pulse the panko crumbs in a food processor to make the crumbs slightly finer.
- Place the panko crumbs in a wide flat dish. Place the beaten eggs in another dish next to that, and the flour in a third dish next to that. Add a teaspoon of salt and pepper to the flour mixture.
- Cut the fish into even sticks, about 3 inches long.
- Dredge the fish pieces one at a time, first in the flour/salt/pepper mix, then in the egg batter, and then in the panko crumbs. Place the fish sticks on a wire rack to rest.
- While the fish sticks are resting, heat one inch of canola oil in the cast iron skillet over medium heat. Use a meat thermometer to check the temperature - you want the temperature to be about 350 degrees fahrenheit.
- Fry the breaded fish sticks in batches for about 5 minutes. If they aren't fully covered by the oil you may need to rotate the fish sticks halfway through using metal tongs or a fish spatula.
- When the fish sticks are golden brown transfer the fish sticks to a wire rack or paper towels and season with salt.
- Season with finishing salt, and serve while still hot with lemon wedges and tartar sauce.
This recipe was adapted from:
Written by Will Chiong who lives and works in New York building useful things.