Thursday, December 6, 2012

Panko Crusted Fish Sticks


When I was pregnant with my second child, I craved seafood.  One of the ways that I satisfied my bizarre craving was with fish sticks.  I must have consumed at least 20 pounds of the frozen fish over the course of 9 months.  As if frozen fish sticks were not offensive enough on their own, I took it to the next level and I dipped them in ketchup before I indulged!  (I know, the thought of that is absolutely revolting to me too.)  I wish I would have had the energy to make homemade fish sticks back then when I was eating massive amounts of them. 

I adapted this recipe for fish sticks from Cooking Light October 2012. 

Panko Crusted Fish Sticks
1 Tablespoon 2% milk
2 eggs
1 pound mahi mahi
1 cup panko
2 Tablespoons canola oil
1/4 cup light sour cream
3 Tablespoons light mayonnaise
1 Tablespoon relish

Combine milk and eggs in a shallow dish.  Place panko in a separate shallow dish.  Cut fish into 1/2" strips.









 Dip each fillet into egg mixture.














Dip into panko.






 

Heat oil in skillet.  Add 1/2 of fish to hot oil and cook 4 minutes on each side.


Repeat with remaining fish.  Drain on paper towels.








Combine mayonnaise, sour cream and relish.  Serve with fish sticks.








Ironically, that same child that was in my belly while I was eating huge amounts of fish sticks, absolutely LOVES them today.  At the age of fourteen, she still requests fish sticks occasionally and is perfectly happy with a fish stick dinner.  I was super happy that she loved my homemade version even more than the frozen sticks.  (Yea! A small victory for mom.)


Make a batch of homemade fish sticks - but I don't recommend dipping them in ketchup.  Stick to the tartar sauce and enjoy.

Ciao!



Panko Crusted Fish Sticks
1 Tablespoon 2% milk
2 eggs
1 pound mahi mahi
1 cup panko
2 Tablespoons canola oil
1/4 cup light sour cream
3 Tablespoons light mayonnaise
1 Tablespoon relish

Combine milk and eggs in a shallow dish.  Place panko in a separate shallow dish.  Cut fish into 1/2" strips.  Dip each fillet into egg mixture and then into panko.  Heat oil in skillet.  Add 1/2 of fish to hot oil and cook 4 minutes on each side.  Repeat with remaining fish.  Drain on paper towels.  Combine mayonnaise, sour cream and relish.  Serve with fish sticks.


2 comments:

  1. I hope your family enjoys them as much as mine does.

    ReplyDelete