Food & Cooking Recipes Ingredients Seafood Recipes Panko-Breaded Fish Sticks 3.2 (94) 4 Reviews Panko gives these breaded fish sticks a satisfying and crunchy exterior. By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 30, 2023 Rate Print Share Servings: 4 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. 20 Quick Grilled Fish Recipes to Enjoy Any Night of the Week 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. The Right Way to Grill Fish, From Fillets and Steaks to Whole Fish 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. Try These Other Fish Recipes: Fried-Fish Subs with Chili Sauce and Herbs Fried Fish Crispy Oven-Baked Fish Wraps Herb-Crusted Salmon with Spinach Salad Crunchy Panko Salmon Originally appeared: Unknown origin, April 2006 (published), The Martha Stewart Show, April 2006 Rate It Print Updated by Kirsten Nunez Kirsten Nunez Kirsten is a freelance writer for MarthaStewart.com.