Lemon and Dill Panko-Crusted Fish Sticks
My kids have been loving fish lately, so I’ve been trying to come up with fun and different recipes to keep them interested in eating it. I decided to try my hand at making this easy recipe for lemon and dill panko-crusted fish sticks. I served these homemade fish sticks with the creamy cucumber dill sauce and spicy mango coleslaw for a healthy and delicious dinner. My son devoured a bunch of these fish sticks and loved them without the sauce. My husband and I also really enjoyed them and thought they tasted great with the sauce. My daughter peeled off the panko coating but loved the fish with the sauce. It’s a great day when the entire family likes what I make for dinner! This easy fish sticks recipe would also pair nicely with homemade tartar sauce.
Lemon and Dill Panko-Crusted Fish Sticks
Ingredients:
- 3 tbsp flour
- 2 tbsp milk
- 1Â egg
- 1 cup of plain panko crumbs
- Zest from 1 lemon
- 1 tbsp fresh dill, chopped finely
- Garlic powder, to taste
- Sea salt and freshly cracked pepper to taste
- 1 lb of fish such as cod or halibut, cut into strips
- Olive oil cooking spray
How to Make Lemon and Dill Panko-Crusted Fish Sticks
Preheat the oven to 400 degrees. Line a baking sheet with a Silpat mat and coat it with olive oil cooking spray.
Make a dredging station by placing the flour on a shallow plate, and season with garlic powder, sea salt, and freshly cracked pepper to taste.
Combine the milk and egg in a small bowl and season with garlic powder, sea salt, and freshly cracked pepper to taste. Whisk until well combined.
Place the panko on a shallow plate and add the lemon zest, fresh dill, garlic powder, sea salt, and freshly cracked pepper to taste; mix until well combined.
Cut the fish into strips.
Dredge the fish by coating each piece of the fish in the flour, then dip it into the egg mixture, followed by the panko crumbs.
Place the coated fish on the baking sheet. Repeat with the remaining fish.
Spray all the fish with a bit of olive oil cooking spray.
Bake the fish sticks by placing them in the oven and baking for 10 minutes or until the fish is cooked through and flaky.
Turn the oven to broil, then cook, watching very carefully so they don’t burn, for a few minutes to get golden brown on top.
Serve with the cucumber dill sauce on the side, if desired, along with lemon wedges. Enjoy.
Equipment
Ingredients
- 3 tbsp flour
- 2 tbsp milk
- 1 egg
- 1 cup of plain panko crumbs
- Zest from 1 lemon
- 1 tbsp fresh dill chopped finely
- Garlic powder to taste
- Sea salt and freshly cracked pepper to taste
- 1 lb of fish such as cod or halibut, cut into strips
- Olive oil cooking spray
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with a Silpat mat and coat it with olive oil cooking spray.
- Make a dredging station by placing the flour on a shallow plate, and season with garlic powder, sea salt, and freshly cracked pepper to taste.Â
- Combine the milk and egg in a small bowl and season with garlic powder, sea salt, and freshly cracked pepper to taste. Whisk until well combined.
- Place the panko on a shallow plate and add the lemon zest, fresh dill, garlic powder, sea salt, and freshly cracked pepper to taste; mix until well combined.
- Cut the fish into strips.
- Dredge the fish by coating each piece of the fish in the flour, then dip it into the egg mixture, followed by the panko crumbs.
- Place the coated fish on the baking sheet. Repeat with the remaining fish.
- Spray all the fish with a bit of olive oil cooking spray.
- Bake the fish sticks by placing them in the oven and baking for 10 minutes or until the fish is cooked through and flaky.
- Turn the oven to broil, then cook, watching very carefully so they don't burn, for a few minutes to get golden brown on top.
- Serve with the cucumber dill sauce on the side, if desired, along with lemon wedges. Enjoy.
Lemon and dill are so perfect on fish and I love this panko crusted fish sticks. Sounds amazing!
Yummy! I made some fried zucchini tonight with Panko. Your fish looks good!
Do you cook a big meal every night?
xo Kris
Great crust to enhance the taste of any fish!
Kisses!
Loving the addition of the dill in this, yum!
We love fish and these sound very yummy. Have a good weekend, Diane
“My son gobbled up a bunch of these fish sticks” – put me in there with your son, but I’ll have sauce please. I like the idea of added the lemon and dill to the coating.
The perfect treat for kids… and adults!! I have made fish sticks before … love the addition of dill in the panko!
I just love the combination of lemon and dill here!
These look so delicious, Pam! Love the combination of lemony fish and dill with a cool, creamy cucumber sauce. So light and scrumptious!
Great technique. I like to do all my frying in the oven. Tastes just as good as deep frying.
Mmh, this dish looks wonderful.
I love the coating, so creative and the dill cream goes together wit it just perfect.
Great recipe,thank you Pam!
The panko crust flavoured with lemon and dill sounds marvelous, Pam. These fish sticks look really crunchy and moreish.
I love your fish sticks paired with both the dip and the spicy coleslaw, Pam!!! It seems that kids always prefer fish that look more like the commercial rather than the conventional kind…Have a nice weekend!
I love panko Pam and this panko crust in fish sounds delicious!
Secret confession, you know that I don’t care for fish but I have always enjoyed frozen fish sticks ala Gortons or Ms Paul. I’m such a bad foodie….
Yum, love fish sticks. I just posted a similar recipe using chicken and would totally make it again with your cucumber dill sauce!
These look very good.
Woohoo to your kids likely fish! My parents could never get us all to agree on it. 🙂 These look great!
I love fish and I love this recipe. Dill panko crusted fish stick sounds like the prefect recipe of kids and adults alike.