This hassle-free recipe is perfect to be paired with chips and veggies for dinner, or just for late-night snacks. You can make a big fat batch as this recipe can be stored up to 3 months in the freezer.

Serves: 8

Ingredients:

  • 3 cups panko bread crumbs
  • 1/3 cup olive oil
  • 1 tablespoon seafood seasoning
  • Kosher salt
  • 3 large eggs
  • 2 ½ pounds skinless tilapia fillets, cut into 1-inch strips
  • Coleslaw and ketchup for serving

Directions:

  1. Heat oven to 450° F. On a large rimmed baking sheet, toss the bread crumbs with olive oil, seafood seasoning, and ½ teaspoon salt. Toast in oven, tossing once, until golden brown (around 5 to 7 minutes). Transfer to a shallow bowl and wipe out the baking sheet. In a second shallow bowl, beat the eggs with 1 tablespoon water.
  2. Dip the fish in the beaten eggs (shake off any excess), then coat with the bread crumbs (pressing gently to help them adhere). Place in a single layer on 2 large parchment-lined large baking sheets.
  3. Bake the fish sticks until crisp and opaque throughout, 12 to 15 minutes. Serve with the coleslaw and ketchup.
  4. The uncooked fish sticks can be frozen for up to 3 months. First freeze them on the baking sheets until firm, then transfer to freezer bags. To cook, bake from frozen on parchment-lined baking sheets until crisp and opaque throughout around 18 to 20 minutes.

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