Homemade Fish Sticks
Homemade fish sticks are easy to make, deliciously crispy on the outside, and light, flakey, and moist on the inside.
- 1 lb. white fish
- ½ cup all-purpose flour
- 2 tsp Tony Chachere's seasoning, divided*
- 2 large eggs
- 1 cup panko breadcrumbs
- ¼ cup cooking oil
- If the fish is frozen, thaw completely, then pat with a paper towel to remove any excess moisture. Cut the fish into "sticks" about three inches long and ½-inch wide, and no more than ½-inch thick (if using a thicker fish filet).
- Prepare the breading by combining the flour and 1 tsp seasoning (Tony Chachere's or seasoning of choice) in a bowl. In a separate bowl, whisk the eggs. In a third bowl, combine the panko breadcrumbs and remaining 1 tsp seasoning.
- Begin to bread the fish sticks by dipping them one at a time into the flour, then egg, then panko breadcrumbs. Place the breaded fish sticks on a plate or cutting board once breaded.
- Heat the cooking oil in a small skillet over medium heat. When the oil is hot enough that a breadcrumb dropped into the pan sizzles strongly as soon as it hits the oil, you're ready to fry the fish sticks.
- Fry the fish sticks in batches, making sure not to overcrowd the pan, frying for 2-4 minutes on each side or until the breading is golden brown. Transfer the fried fish sticks to a paper towel-lined plate to drain as you fry the rest. If the oil gets too hot as you fry, remove the pan from the heat to allow it to cool slightly before continuing. Do not let the oil smoke. If needed, add slightly more oil and allow it to fully heat before cooking more fish sticks.
- Allow the fish sticks a few minutes to cool slightly before enjoying with your favorite dipping sauce.
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