FEEDS: 2-3

WHAT YOU’LL NEED:

• 1/3 C. flour seasoned with salt and pepper
• 1 egg whipped with 1 t. water
• 1/3 C. flavored breadcrumbs
• 1/3 C. Panko, (Japanese breadcrumbs)
• 2-3 filets fresh fish such as sole or tilapia
• 1/3 C. canola oil (approx.)

LET'S COOK

Place the seasoned flour in a shallow dish, like a pie plate. Whip the egg and water in a shallow bowl. In yet another shallow dish, mix the breadcrumbs and the Panko. Slice the skinless fish into fish stick shapes. One by one dip each into the seasoned flour, the egg and then the breadcrumb mix. Be sure to coat them evenly on all sides.

Heat the oil in a sauté pan over a medium high burner. Slide in the breaded fish sticks and cook on both sides until they’re beautifully browned. Dab them on paper towels to remove any excess oil, then arrange on a serving plate and present with tartar or Remoulade sauce.

MORE IDEAS:

Panko is a form of Japanese breadcrumbs that’s usually available in the Asian section of supermarkets. This is also very tasty made with salmon or haddock.