Canal House Cooking'S Fish Sticks
- 1 1/2 cups panko
- 1 cup flour
- 3 eggs
- 1 pound cod filet, preferably center cut
- Salt and pepper
- Canola oil
- Pulse the panko in a food processor until the crumb is fairly fine, then transfer it to a wide dish. Put the flour in another wide dish. Beat the eggs in a third wide dish. Set aside.
- Cut the fish into fat, evenly thick sticks about 3/4 inch thick by 3 inches long. Season them all over with salt and pepper. Dredge the fish, one piece at a time, first in the flour, then in the eggs, then in the panko. If you like, set the fish sticks on a wire rack to rest as you bread them, up to an hour before frying them.
- Add enough oil to a large cast-iron skillet to reach a depth of 1-2 inches. Heat the oil over medium heat until it is hot but not smoking, ideally to a temperature of 350u0b0F (use a candy thermometer to check the temperature).
- Working in batches to avoid crowding the skillet, fry the fish sticks in the hot oil until golden brown all over, 5-6 minutes. Transfer the fish sticks with metal tongs or a slotted spatula to a wire rack set over paper towels to drain. Season with salt while still hot. Serve with lemon wedges and/or tartar sauce.
panko, flour, eggs, cod filet, salt, canola oil
Taken from www.seriouseats.com/recipes/2011/08/fish-sticks-recipe.html (may not work)