crispy panko breaded fish sticks

Name: Crispy Panko Breaded Fish Sticks
Prep time: 45 min
Cook time: 45 min
Cuisine: American
Ingredients: ## BREADED FISH STICKS; 4 swai fillets (approximately 1 1/2 -2 pounds), thawed; 2 eggs, beaten; 1/2 cup(s) flour; 1 cup(s) panko bread crumbs; 1 tablespoon(s) sweet heat blend, optional*; olive oil; butter; salt and pepper to taste; *if you do not use the sweet heat blend, you can add 1/2 tsp salt and 1/2 tsp pepper to panko and flour mixture.; ## SWEET HEAT BLEND SEASONING*; 1/2 teaspoon(s) granulated garlic; 1/2 teaspoon(s) granulated onion; 1/4 teaspoon(s) chili powder, optional; 1 teaspoon(s) paprika; 1/4 teaspoon(s) dried cilantro; 1/2 teaspoon(s) sugar; 1/4 teaspoon(s) tsp salt; 1/4 teaspoon(s) tsp pepper

15 Pinches 7 Photos

Miranda Roderick

Washougal, WA

Updated on May 30, 2020

Have you heard of Swai? Well, I had no idea what it was when I first saw it at an Asian grocery store last summer when I was in Minnesota. It was $2.99 a pound and so I decided to give it a try. Was I ever surprised by the light and flaky texture with a very mild flavor. We breaded it with Panko and it was simply amazing! You can bake it, fry it or steam it. You can add any kind of sauce and spices to it because everything pairs well with it. The fish sticks turned out perfectly...crispy, moist and delicious!

Rate

prep time 45 Min

cook time 45 Min

method Deep Fry

yield

Ingredients

BREADED FISH STICKS
4 swai fillets (approximately 1 1/2 -2 pounds), thawed
2 eggs, beaten
1/2 cup flour
1 cup panko bread crumbs
1 tablespoon sweet heat blend, optional*
olive oil
butter
salt and pepper to taste
*if you do not use the sweet heat blend, you can add 1/2 tsp salt and 1/2 tsp pepper to panko and flour mixture.
SWEET HEAT BLEND SEASONING*
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/4 teaspoon chili powder, optional
1 teaspoon paprika
1/4 teaspoon dried cilantro
1/2 teaspoon sugar
1/4 teaspoon tsp salt
1/4 teaspoon tsp pepper

How To Make crispy panko breaded fish sticks

Step 1

Combine flour and 1 tbsp Sweet Heat Blend into a gallon sized ziptop bag. This will cut down the mess! Set aside.

Step 2

Using paper towels, pat your fish to remove excess liquid. The drier you can get your fish, the better that breading will stick.
Step 3

Cut each fillet into four pieces (16 total), dip in egg and then place three pieces at a time in Panko mixture bag. Seal bag shut and shake. Press the breading into the fish. Remove and place in a baking sheet lined with paper towels. Repeat with remaining fillets.
Step 4

Heat oil and butter over medium-high heat in a non-stick frying pan until bubbling and hot.
Step 5

Place the breaded fish sticks into pan fry until golden brown. Do not overcrowd the pan. You may have to make two or three batches. Remove and place on paper towel-lined plate to absorb any extra oil. Sprinkle lightly with additional salt after you remove from pan (optional).
Step 6

Serve with tartar sauce or sweet chili sauce depending on your preference. Enjoy!
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