I am fortunate that my kids like fish, between the three of us we ate 90% of this pound of filets. The challenge of any cook is to continually surprise the palate. Not only in terms of taste but also textures. When cooking for myself, a 16 year old and a 9 year old, the spectrum of what tastes good varies greatly. I find that I make dishes milder than normal in order to cater to the youngest. The elder and I spice things up when necessary; Sriracha or SWAD Hot &Sweet.
These fish sticks were a great textural combination of tender flaky fish with a super crunchy Panko coating. I like Panko because typically, there are only four ingredients: flour, water, salt and oil. The lack of chemical shitstorm really appeals to me. Panko also are crazily crispy, a distinct advantage to a basic breaded item like these fish sticks.
· Begin with one pound of white fish, rinsed and patted dry on paper towels. Slice the fish into strips or nuggets. Set aside.
· In a separate bowl, beat two eggs with two tablespoons of water. Set aside.
· In an oven proof pie plate, mix together using a fork: 1½ cups of Panko bread crumbs, ½ tablespoon Old Bay Seasoning and 2 tablespoons olive oil. The oil and spice will distribute evenly throughout the bread crumbs. Put this in the oven to toast for 10 minutes. (this can go in while the oven is preheating – no need to be at the full 450° for this step). Remove and let cool slightly.
· Take each fish piece, dip it in the egg wash then roll it in the bread crumbs to coat well. Place on an ungreased baking sheet. Continue until all the fish pieces are coated and on your baking sheet.
· Put the sheet in the oven and bake for 15 minutes. Remove to a platter and serve hot.
· Pass tartar sauce, ketchup, ranch, Sriracha or SWAD to compliment the fish.