Some time ago I came across this recipe for homemade fish sticks on Mommy's Kitchen. I've always loved fish sticks, and my preference is to dip them in gobs of ketchup. So when I saw this recipe to make my own, I put it on my menu. I made these last month, froze the second half of them, and had the rest of them this week. They tasted just like the frozen kind, and they really weren't hard to make. I baked mine, you can fry them, but why would you do that when baking them makes them taste so good and so much healthier? Give these a try, easy, and yummy!
Crispy Fish Sticks
slightly adapted from Mommy's Kitchen
2 large eggs
1/4 cup milk
1 cup panko bread crumbs
1 cup all-purpose flour
1 pound cod fillets, sole, or tilapia cut into 1/2-inch thick sticks (I used tilapia.)
freshly ground pepper, to taste
Preheat the oven to 400 degrees. Spray your baking pan with cooking spray. In a shallow dish, beat together the eggs and milk and set aside. Pour the bread crumbs and flour onto two separate plates. Season fish sticks with salt and pepper. Dredge fish sticks in flour, then dip in the egg mixture. Next, transfer fish sticks to bread crumbs, covering fish completely and pressing lightly to adhere. Place each fish stick on prepared baking sheet so they aren't touching. Bake until lightly browned, about 15 - 20 minutes, turning the fish sticks halfway through.
To freeze: Place cooked, and cooled fish sticks in a freezer Ziploc bag. Place in freezer until ready to use. When ready to cook, preheat oven to 425, place frozen fish sticks on a baking sheet and place in preheated oven for 6-8 minutes, then turn them over and bake an additional 6-8 minutes until warm in the middle.