Real Recipes From Real Home Cooks ®

crispy panko breaded fish sticks

Recipe by
Miranda Roderick
Washougal, WA

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!

prep time 45 Min
cook time 45 Min
method Deep Fry

Ingredients For crispy panko breaded fish sticks

  • 4
    swai fillets (approximately 1 1/2 -2 pounds), thawed
  • 2
    eggs, beaten
  • 1/2 c
  • 1 c
    panko bread crumbs
  • 1 Tbsp
    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.
  • 1/2 tsp
    granulated garlic
  • 1/2 tsp
    granulated onion
  • 1/4 tsp
    chili powder, optional
  • 1 tsp
  • 1/4 tsp
    dried cilantro
  • 1/2 tsp
  • 1/4 tsp
    tsp salt
  • 1/4 tsp
    tsp pepper

How To Make crispy panko breaded fish sticks

  • 1
    Combine flour and 1 tbsp Sweet Heat Blend into a gallon sized ziptop bag. This will cut down the mess! Set aside.
  • 2
    Using paper towels, pat your fish to remove excess liquid. The drier you can get your fish, the better that breading will stick.
  • 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.
  • 4
    Heat oil and butter over medium-high heat in a non-stick frying pan until bubbling and hot.
  • 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).
  • 6
    Serve with tartar sauce or sweet chili sauce depending on your preference. Enjoy!