Cooking with Chef Hermann: Crispy Fish Sticks - Northern Michigan's News Leader

Cooking with Chef Hermann: Crispy Fish Sticks

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Crispy Fish Sticks

2 large eggs, beaten to blend
2 cups Panko (Japanese bread crumbs)
¼ cup all purpose flour
1 lb flounder or cod fillets, sliced crosswise into ¾"wide strips
kosher salt, freshly ground pepper
¾ cup vegetable oil. Divided

Place eggs, Panko, and flour, in 3 separate shallow medium bowls. Season fish with salt and pepper. Working in batches, dredge fish in flour, shaking off excess. Coat with egg, allowing excess to drip back into bowl. Coat with Panko, pressing to adhere. Transfer fish to plate.

Heat ½ cup in oil in a large skillet over medium-high heat. Working in 2 batches and adding ¼ cup oil in between batches, cook fish until golden brown and cooked through, about 3 minutes per side.
Transfer fish sticks to a paper towel lined plate; season with salt

DO AHEAD  fish sticks can be breaded 2 days ahead. Cover and chill, or freeze in a resealable bag for up to 3 months. Fish sticks can be cooked from frozen(Cooking time will be slightly longer)

Two Sauces to dip them in:

Pickle-juice sauce
Mix ½ cup plain 2% fat Greek yogurt, ¼ cup ketchup, 2 Tbsp pickle juice, and 1 ½ tsp Dijon mustard in a small bowl; season with kosher salt and freshly ground black pepper.

Dill Sauce
Mix 1 finely chopped small shallot, ½ cup plain 2% fat Greek yogurt, 3 tbsp finely chopped fresh dill, and 2 tbsp fresh lemon juice in a small bowl. Season with kosher salt and freshly ground black pepper.

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