Panko Crusted Fish Sticks

Panko Crusted Fish Sticks

1 review, 5 star(s). 100% would make again

Ready in 45 minutes


1 large Egg; lightly beaten
Coarse salt and pepper
2 cups Panko
1 tablespoon Old bay seasoning
2 tablespoon Olive oil
1 1/2 pound Tilapia fillets; cut into wide strips
1/2 cup Light mayonaisse
1/4 cup Fresh parsley; chopped
1 tablespoon Dijon mustard
1 tablespoon Fresh lemon juice; plus lemon wedges for serving
2 teaspoons Prepared white horseradish

Original recipe makes 4 Servings



1. Combine milk and eggs in a large bowl; stir with a whisk. Add fish, and toss gently to coat. Place panko, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top bag. Add fish to panko mixture; seal bag. Shake bag gently to coat fish.

2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of fish; cook 4 minutes or until done, turning occasionally to brown all sides. Repeat procedure with remaining 1 tablespoon oil and remaining fish.

3. Combine sour cream, mayonnaise, pickles, capers, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl. Serve sauce with fish.

Verified by stevemur
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Calories Per Serving: 748 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Excellent. Use vegy oil
JanWeinberg11 4y ago

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