Panko-Breaded Fish Sticks

3.2

(94)

4 Reviews

Panko gives these breaded fish sticks a satisfying and crunchy exterior.

Martha Stewart Test Kitchen

Updated on June 30, 2023

Servings:

There are few things more satisfying than biting into crunchy breaded fish sticks. Fortunately, you don't always need to settle for the frozen version thanks to this simple recipe. Strips of sole filet are coated in flour, dipped in eggs, then coated in panko (large Japanese breadcrumbs). The panko gives the fish a flaky yet light exterior, as it absorbs less oil than regular breadcrumbs.

Once fried to perfection, this fish recipe will become the centerpiece of your next meal. Serve it on its own with dipping sauce and fries for a kid-friendly seafood dish. You can also use it in salads, sandwiches, wraps, or tacos.

Ingredients

2 cups panko (coarse Japanese breadcrumbs)
1 cup all-purpose flour
2 large eggs, lightly beaten
Coarse salt and freshly ground pepper
Vegetable oil, for frying
1 pound sole fillet, cut into 1-by-3-inch pieces

Directions

Prepare coatings:

Place panko, flour, and eggs in three separate shallow dishes; season flour with salt and pepper.
Heat oil:

Fill a large skillet with enough oil to reach a depth of 1/4-inch; heat over medium-high heat.
Coat fish:

Working in batches, dredge fish in flour, shaking off any excess; dip into egg. Transfer fish to panko, covering fish completely and pressing lightly to adhere.
Fry fish:

Arrange breaded fish in the pan in a single layer without crowding; fry until golden and cooked through, about 1 minute per side. Transfer to a paper towel-lined plate to drain; season with salt. Serve immediately.

Breaded Fish Variations

Season the flour with additional ingredients such as cayenne pepper, garlic powder, or onion powder. You can also toss the panko with grated Parmesan or dried herbs for extra flavor.

How to Know If Fish Is Cooked

Insert an instant-read thermometer in the thickest part of the fish. It should have a minimum internal temperature of 145°F. Once cut, the flesh of the fish should also be opaque and flaky.