Crispy Fish Sticks—Fried or Baked | Richard Blais
This video is unavailable because we were unable to load a message from our sponsors.
If you are using ad-blocking software, please disable it and reload the page.
Top Chef Richard Blais shares a simple recipe for crispy fish sticks made with cod that you can fry or bake. Try serving them with his Avocado Tartar Sauce.
Click here for Richard’s tips on shopping for fish + cooking with frozen fish.
For more simple fish recipes made with cod, check out Rach’s Simple Fish and Tomato Stew, her Greek Fish In Parchment and this Sheet Pan Fish and Chips meal.
Ingredients
- 2 eggs, beaten1 teaspoon hot sauce1 cup flour or rice flour2 cups panko breadcrumbs1 pound frozen cod fillets, defrosted and cut into finger-sized sticksSalt and pepper, to taste½ cup vegetable oil, for frying (or 1-2 tablespoons if baking)
Yield Preparation
Set up a breading station: a bowl of beaten eggs mixed with the hot sauce, a shallow bowl of flour, and a shallow bowl of breadcrumbs.
Season the fish with salt and pepper. Using one hand for the dry ingredients and the other hand for the wet (egg wash), dip the fish in the flour, then the egg wash and then the breadcrumbs until all the fish sticks are coated.
TO FRY: heat enough oil in a nonstick pan to cover the bottom of the pan ¼-inch deep. When the oil is lightly smoking, add the fish sticks. Gently flip when brown underneath, then cook on the other side until brown and then remove.
TO BAKE: preheat oven to 400˚F. Lightly coat a nonstick baking sheet with vegetable oil from edge to edge, about 1 to 2 tablespoons. Arrange the breaded fish sticks on the baking sheet without crowding the pan. Transfer to oven and bake until lightly golden, about 10 minutes per side.