Panko-Breaded Fish Sticks

There are few things more satisfying than biting into crunchy breaded fish. 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 the fish sticks on their own with dipping sauce and fries for a kid-friendly seafood dish. You can also use them in salads, sandwiches, wraps, or tacos.

Other Fish to Use for Breaded Fish

This is a great breaded fish recipe and works with many types of fish. The recipe calls for sole but you can also use flounder, cod, tilapia, or pollock. (Often flounder is labeled as sole in markets and we would not make this recipe with Dover sole which is an expensive and delicate fish.)

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.