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Fish Stick

Fish sticks on a plate with lime wedges and green dipping sauce.
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Enjoy delicious, crispy fish sticks made with tender snapper fillets. These are lightly seasoned, coated in panko, and served with a zesty homemade tartar sauce. Perfect for a quick lunch or dinner.

Ingredients

Scale

For the Fish Sticks

  • 250g (about 8.8 oz) skinless snapper fillets, cut into finger-sized strips
  • Salt and pepper, to taste
  • ½ teaspoon dill mustard
  • ½ teaspoon paprika powder
  • ½ teaspoon cayenne spice
  • ½ teaspoon garlic powder
  • 1 tablespoon lemon juice
  • ½ cup (about 60g) all-purpose flour
  • 1 egg, beaten
  • Panko bread crumbs (enough to coat)
  • Vegetable oil for frying

Optional Tartar Sauce

  • ½ cup (about 120g) mayonnaise
  • 1 garlic clove, grated
  • ½ small shallot, grated
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1 teaspoon jalapeño, finely chopped
  • 1 teaspoon lemon caps (capers), chopped

Instructions

  1. Season the Fish
    Place snapper strips in a bowl. Add salt, pepper, dill mustard, paprika, cayenne, garlic powder, and lemon juice. Stir gently until the fish is coated.
    Visual Cue: Fish strips should look lightly speckled with seasoning.
    Pro Tip: Let them rest for a minute so flavors develop.
  2. Prepare the Coatings
    In a shallow bowl, mix flour with a pinch of salt and pepper. In another bowl, beat the egg. Spread panko on a plate.
    Pro Tip: Pat fish dry if it seems moist—this helps flour stick better.
  3. Coat the Fish
    Dredge each strip in the flour mixture, shake off excess, then dip in beaten egg. Finally, press into panko until fully covered.
    Common Mistake: Overcrowding the station. Keep each step separate to avoid clumping.
  4. Heat the Oil
    Pour vegetable oil into a sturdy pan, about 1 inch deep. Warm to 180°C (350°F).
    Visual Cue: A breadcrumb dropped in should sizzle and rise immediately.
  5. Fry Until Golden
    Fry fish sticks for around 5 minutes, flipping once if needed. Remove when they’re crisp and golden. Place on paper towels to drain.
    Pro Tip: Fry in small batches to maintain oil temperature.
  6. Make the Tartar Sauce (Optional)
    Combine mayonnaise, grated garlic, grated shallot, lemon zest, lemon juice, jalapeño, and capers in a small bowl. Stir well.
    Visual Cue: Sauce should look creamy with visible specks of zest.

Notes

Serving Suggestions: Pair with extra lemon wedges or a green chili dip. Serve alongside fresh salad or homemade fries.

Tips & Tricks:

    • Adjust cayenne if you prefer less heat.

    • Use a thermometer to keep oil at the right temperature.

Storage & Reheating:

    • Refrigerate leftovers in an airtight container for up to 2 days.

    • Reheat in a 180°C (350°F) oven for 8–10 minutes to restore crispiness.

    • Tartar sauce can be stored in the fridge for up to 3 days.

Find it online: https://recipesh.com/fish-stick/